Herbed Mediterranean Fries with Whipped Feta & Pomegranate

Ingredients

• •3 large Russet potatoes, peeled and cut into 1/4-inch matchsticks
• •4 cups vegetable oil for frying
• •2 tablespoons za'atar spice blend
• •1 teaspoon flaky sea salt
• •7 ounces high-quality Greek feta cheese, crumbled
• •1/4 cup Greek yogurt, plain and full-fat
• •1 tablespoon extra virgin olive oil, plus extra for drizzling
• •1 teaspoon lemon zest
• •1 tablespoon fresh lemon juice
• •1 small clove garlic, minced
• •1/4 cup pomegranate arils
• •2 tablespoons fresh mint leaves, torn
• •2 tablespoons toasted pine nuts

Instructions

1. 1Soak the potato matchsticks in a bowl of cold water for at least 30 minutes to remove excess starch, then drain and pat thoroughly dry with paper towels.
2. 2In a food processor, combine the crumbled feta, Greek yogurt, 1 tablespoon olive oil, lemon zest, lemon juice, and minced garlic; process until completely smooth and aerated.
3. 3Heat the frying oil in a heavy-bottomed pot to 325 degrees F (160 degrees C) and fry the potatoes in batches for 4-5 minutes until pale and limp, then drain on a wire rack.
4. 4Increase the oil temperature to 375 degrees F (190 degrees C) and fry the potatoes a second time for 2-3 minutes until golden brown and very crispy.
5. 5Immediately transfer the hot fries to a large bowl and toss with za'atar and flaky sea salt until evenly coated.
6. 6Spread the whipped feta in a thick layer on a serving platter or individual plates.
7. 7Pile the seasoned fries on top of the feta base.
8. 8Garnish the dish with pomegranate arils, toasted pine nuts, and fresh mint leaves.
9. 9Finish with a generous drizzle of cold-pressed Greek olive oil and serve immediately.