These fries are inspired in George Calombaris's Melbourne based restaurant, Jimmy Grants, and they are the perfect side to some fish or meat and with a simple salad, or with a wedge of lemon to squeeze over them.
2 kg yellow potatoes, unpeeled and cut into 2 cm (3/4-inch) wide fries
90 g (6 tablespoons) sunflower oil
Flaked sea salt
60 g (1/4 cup) olive oil
6 garlic cloves, thinly sliced
(2 teasponns) dried oregano
150 g feta, roughly crumbled