Greek Fries With Feta
I think most of you know that I’m the dinner party editor at the feed. It’s the best job ever, and every month I comb through thousands of images to find 15 spectacular ones for the Dinner Party Feed.
You’ll find loads of inspiration there! Here’s one of my current favorites, an absolute crowd pleaser. My own version of a deliciously simple side dish by @whatsgabycookin (and if you haven’t seen her wonderful blog, check it out!), these Greek fries topped with Feta, chopped herbs and homemade Tzatziki are absolutely outstanding. Something about them feels really special and festive and at the same time slightly naughty. They would be ideal served alongside spring lamb. To make them my own I sprinkled generously with sumac, Aleppo pepper and kosher salt after tossing them in the olive oil before baking. Also, in the original recipe you line the pan and flip the potatoes, but I found it easier to simply cook them skin side down until they were nice and brown; no need to flip.
To see the rest of the Dinner Party Feed, click here. For a chance to be included in the feed, tag your Instagram dinner party dishes with #feedfeed and #dinnerparty so I can find you.
[recipe title=”Greek Fries with Feta” print=”true” ]
- 4-5 large red-skinned potatoes, cut into wedges
- 6 tablespoons olive oil
- 5 cloves garlic, finely minced
- 3 tablespoons finely chopped parsley
- 3 tablespoons fresh oregano
- 1/2 cup crumbled Feta
- 1/2 cup homemade Tzatziki
- Kosher salt and freshly cracked black pepper
Preheat oven to 450. Place the potato wedges, 3 tablespoons of olive oil, and salt and pepper in a zip top bag and shake to combine. Transfer the potatoes to a lined baking sheet and evenly spread out the wedges. Bake for 30-35 minutes, flipping once, until evenly baked and golden brown. (Or, see my comments above; I didn’t flip mine!)
Whisk remaining olive oil, chopped garlic, parsley and oregano in a large bowl. Add the mixture to the hot fries and toss to combine. Taste and season with extra salt and pepper if needed. Serve on a platter and sprinkle with feta and dollops of Tzatziki and scatter with roasted lemon slices.
- 1 1/2 cups plain Greek yogurt
- 1 Persian cucumber, diced small
- Juice of 1 lemon plus more if needed
- 3 cloves garlic, finely minced
- 2 tablespoon chopped fresh dill
- Kosher salt and freshly cracked pepper to taste
- Combine the Greek yogurt, diced cucumber, lemon juice, garlic and dill. Stir to combine. Season with salt and pepper.
Roast thinly sliced lemons in the stove until just browning.