Name: Greek Inspired Fries with Tzatziki
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Fries
Ingredients: For the Tzatziki:; 1 cup Greek yogurt; ¾ cup grated cucumber or seedless cucumber; 1 garlic clove, pressed; Zest of 1 lemon; 2 tablespoons freshly squeezed lemon juice (about 1 lemon); 2 teaspoons chopped mint; 2 teaspoons chopped chives; 2 teaspoons finely chopped dill; 1 teaspoon kosher salt; 1 teaspoon extra virgin olive oil; 1 teaspoon red wine vinegar; For the Potatoes:; 4 Russet potatoes; 4 tablespoons extra virgin olive oil, divided; 2 teaspoons kosher salt; 5 garlic cloves, very thinly sliced; Toppings for the Fries:; ¾ pound Sheep’s milk feta in brine, drained and crumbled; ½ red bell pepper, finely diced; 1 (6-ounce) can California whole black olives, halved; ½ cup cut into coins Persian or English cucumber; ½ cup halved cherry tomatoes; Marinated Red Onions (Link); 1 lemon, cut into wedges for garnish; Fresh herbs to garnish, we used chopped parsley and chives

Description

These Greek fries are delicious for dinner, a snack, or a party!

Ingredients

For the Tzatziki:

1 cup Greek yogurt

¾ cup grated cucumber or seedless cucumber

1 garlic clove, pressed

Zest of 1 lemon

2 tablespoons freshly squeezed lemon juice (about 1 lemon)

2 teaspoons chopped mint

2 teaspoons chopped chives

2 teaspoons finely chopped dill

1 teaspoon kosher salt

1 teaspoon extra virgin olive oil

1 teaspoon red wine vinegar

For the Potatoes:

4 Russet potatoes

4 tablespoons extra virgin olive oil, divided

2 teaspoons kosher salt

5 garlic cloves, very thinly sliced

Toppings for the Fries:

¾ pound Sheep’s milk feta in brine, drained and crumbled

½ red bell pepper, finely diced

1 (6-ounce) can California whole black olives, halved

½ cup cut into coins Persian or English cucumber

½ cup halved cherry tomatoes

Marinated Red Onions (Link)

1 lemon, cut into wedges for garnish

Fresh herbs to garnish, we used chopped parsley and chives

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Instructions

Make the Tzatziki:

In a large bowl combine the Greek yogurt, cucumber, garlic, lemon zest, lemon juice, herbs, salt, olive oil and vinegar. Mix well, cover and refrigerate. If possible, make at least an hour before serving, as it helps the flavors to meld.

Make the Fries

Preheat the oven to 400F. Line a baking sheet with parchment.

Cut the potatoes in half lengthwise. Place the flat surface of the potato downward. Then cut the potato lengthwise into long strips, about ½-inch wide. Repeat this for the rest of the potatoes.

In a large bowl, combine, 3 tablespoons oil and salt. Toss the potatoes in the oil to coat completely.

Place the potatoes wedges in a single layer on the prepared baking sheet. Put in the oven. At 30 minutes begin checking to see if they are brown and crispy. Our potatoes took a total of 60 minutes.

Meanwhile, in a large sauté over medium-high heat, warm the remaining 1 tablespoon of olive oil. Add the garlic, spreading the pieces out in an even layer. Watching closely so as not to burn, sprinkle with a pinch of salt and cook the garlic until brown and fragrant, about 1 ½ minutes.

Ready to assemble the Greek inspired fries. What I like to do is serve them straight from the baking sheet. Add the toppings for the fries: the crispy garlic, crumbled feta, bell pepper, olives, cucumbers, tomatoes and Marinated Red Onions. Serve with tzatziki on the side and garnish with lemon wedges and fresh herbs on top. Enjo