• Scrub and wash the potatoes well, then cut them into ¼–½-inch (0.5–1 cm) thick sticks.
• Heat the oven to 450°F / 225°C.
• Bring a pot of water to a boil over medium heat. Add 2 tablespoons apple cider vinegar and 1 tablespoon sea salt. Add the potatoes and cook for 10 minutes.
• Using a slotted spoon, transfer the potatoes to a baking sheet. Drizzle with olive oil and toss to coat. Sprinkle with dried oregano.
• Bake for 20 minutes, then gently turn the potatoes with a spatula. Return to the oven and bake for another 20 minutes, until golden and crisp.
• Transfer to a bowl and adjust seasoning to taste. Serve alongside the fried eggs.

Fry the eggs

• Heat the butter in a medium nonstick skillet over low heat for about 5 minutes.

  Crack each egg into a small bowl, then gently slide it into the skillet. Cover with a tight-fitting lid and cook until the whites are set and the yolks are runny, 2–2½ minutes.

  Slide the eggs onto a plate with the oven fries. Season with salt and pepper and serve right away.