So Cal Pappas Recipe

Prepare potatoes

Wash and scrub 2 medium russet potatoes. Using a fork, pierce each potato several times then cut into 1/2" cubes (bite-size). Pat dry thoroughly with paper towels — less moisture ensures crisper results. Toss the cubed potatoes in a large bowl with kosher salt, black pepper, and smoked paprika to evenly coat.

Heat oil

Pour about 1 cup canola or vegetable oil into a heavy skillet (cast-iron preferred) and heat over medium-high until shimmering and registers 350°F (175°C) on a deep-fry thermometer. If you don't have a thermometer, test with a small piece of potato — it should sizzle steadily.

Fry potatoes

Working in a single layer or small batches (do not overcrowd), add potato cubes to the hot oil and fry, stirring occasionally, until golden brown and crisp on the outside and tender inside, about 6–8 minutes per batch. Use a slotted spoon to transfer cooked potatoes to a paper towel–lined baking sheet to drain. Keep warm in a 200°F oven if needed while finishing remaining batches.

Finish potatoes

Taste and adjust seasoning immediately after frying, adding a pinch more kosher salt if necessary.

Cook tomatillos and jalapeño (optional for softer flavor)

Place the rinsed tomatillos and jalapeño on a rimmed baking sheet and broil or roast at 450°F for 6–8 minutes, turning once, until the skins are blistered and tomatillos are softened. Alternatively, you can simmer them in a small saucepan with 2–3 tablespoons water until softened, about 6 minutes.

Blend salsa

Transfer the roasted/simmered tomatillos and jalapeño to a blender or food processor. Add chopped white onion, 1/2 cup fresh cilantro, 2 tablespoons lime juice, 1 teaspoon salt, 1 teaspoon olive oil, and 2 tablespoons water. Pulse/blend until the mixture is smooth but still has some texture. Taste and adjust salt or lime as needed. If salsa is too thick, add up to 1–2 additional tablespoons of water to reach a pourable consistency.

Cool

Let salsa verde cool to warm/room temperature before spooning over the fried potatoes so it doesn’t make them soggy. You can refrigerate briefly if preparing ahead; bring to room temp before assembling.

Assemble

Arrange a generous pile of the hot fried potatoes on a serving platter or individual plates. Spoon 3–4 tablespoons (or to taste) of the salsa verde over the potatoes so they are well coated but not swimming. Sprinkle 3/4 cup crumbled feta evenly over the top.

Garnish

Scatter 1/4 cup chopped fresh cilantro leaves over the dish and add optional pickled red onion if using. Serve immediately with lime wedges on the side for squeezing.

Serve

Serve hot as an appetizer or side. Recommend serving 3–4 people as an appetizer or 2 as a rich side.