I absolutely die for French Fries.
In fact, my headstone will likely read something along the lines of….
“Here lies Nam…
Loyal daughter, sister, friend…
Mother to puggle Bella…
Devotee of Jack Johnson…
And she LOVED French Fries.”
It borderlines obsession, People. But can you blame me? Crispy, crunchy exterior with a creamy, starchy interior.
It goes without saying that if I see any variation of my beloved on a menu, I will order it. Truffle fries, poutine, carne asada fries….I love them all.
When I used to live in San Jose, I would often go to this little Greek restaurant in the neighborhood called Opa! They had these wonderful Mediterranean style fries on their menu with tons of Feta, garlic, and spices. Just sublime.
Since I’ve moved back down to SoCal, I often find myself with a hankering for those golden delicious, Greek inspired fries. And with just a few ingredients (and a little help from frozen French Fries), I can do a pretty bang up job recreating the Crispy Greek Fries in very little time.
While the potatoes crisp up in the oven, I whip up a simple vinaigrette that mirrors the flavors of a Greek salad. The vinaigrette adds a great flavor and acidity to help cut the richness of the fries and cheese. Once the fries are done, I toss them with a bunch of Feta, Mizithra (if I happen to have some), fresh herbs and bit of the vinaigrette.
And well…you can pretty much guess what happens then.
I black out in a French Fries frenzy and the next thing I know, the plate is empty with only a few specks of Feta as evidence that they ever existed.
I have no shame. Especially when fries are involved.
Crispy Greek Fries
1 pound frozen French Fries
1 teaspoon minced garlic
1 tablespoon minced shallots
¼ teaspoon dried oregano
¼ teaspoon red pepper flakes
1 tablespoon Dijon mustard
¼ cup red wine vinegar
½ cup quality extra virgin olive oil
6 ounces crumbled Feta cheese (I used a garlic-herb blend)
2 tablespoons grated Mizithra cheese (optional)
2 tablespoons minced parsley
Cover a large baking sheet with cooking spray and arrange the frozen French Fries into a single layer on top. Coat the top of the fries with additional cooking spray and bake according to package directions until crispy. Be sure to flip and turn the fries a few times during the baking process. I often like to turn the oven on broil for the last minute or so to get them extra crispy. If you want EXTRA CREDIT, fry the French Fries in peanut or vegetable oil that has been heated to 350 degrees F. And if you want to go ALL IN, peel and cut whole potatoes and then deep-fry them.
While the fries bake, prepare the vinaigrette. In a small jar, add the garlic, shallots, oregano, red pepper flakes, mustard, vinegar and oil olive. Add ¼ teaspoon kosher salt and 1/8 teaspoon black pepper. Secure the lid tightly on the jar and shake vigorously for a minute until the items have combined and emulsified. Taste and adjust with salt and pepper as needed. Set aside.
Once the fries have cooked through and are crisp, transfer them to a large bowl. Add the Feta, Mizithra (optional), parsley and a few tablespoons of the vinaigrette. Toss well and add additional vinaigrette if needed to lightly coat the fries. Plate and serve warm.