Appetizers/Small Plates · Vegetables/Vegetarian

Crispy Greek Fries — Opa!!!

Greek Fries

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.

Drools.

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.

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Crispy Greek Fries
Ingredients:

1 pound frozen French Fries
cooking spray
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
kosher salt
black pepper
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.

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Appetizers/Small Plates · Condiments/Sauces · Side Dish · Vegetables/Vegetarian

Oven Baked Portabello Fries with Sriracha Mayo

Oven Baked Portabello Fries with Sriracha Mayo

I am a French Fry Monster.

Those crispy, delectable, fried potato-goodness are my vice. But oh–what a glorious vice it is!

Oven Baked Portabello Fries with Sriracha Mayo

But seeing how it’s probably not the best idea for me to inhale my weight in fries (though I may or may not have tried before), I’ve got to find alternatives to get my crunchy fix in.

And these Oven Baked Portabello Fries fulfill that craving quite well.

Oven Baked Portabello Fries with Sriracha Mayo

Thick portabello mushroom strips are rolled into an egg white mixture and then coated with toasted panko breadcrumbs. After a short tanning in the oven, they come out wonderfully crunchy and not the least bit mushy on the inside. And let me tell ya, these beauties are totally crisp. By toasting the panko and then baking the fries on a rather high heat, they’re able to get that wonderful crunch I love when I go to town on traditional potato fries.

Did I mention that they get dunked into a Sriracha Mayo?

You’re welcome.

ps. They’d also be fantastic wrapped up in tortillas with some Avocado-Cabbage Slaw to make some killer veggies tacos.
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Oven Baked Portabello Fries with Sriracha Mayo
Serves 2

Ingredients:

Sriracha Mayo
½ cup mayonnaise
1 tablespoon Sriracha
½ teaspoon garlic salt
½ teaspoon onion powder
¼ teaspoon cayenne powder
½ teaspoon fresh lemon juice
1 teaspoon minced parsley
kosher salt
black pepper

Fries
1½ cups panko breadcrumbs
1 tablespoon vegetable oil
2 egg whites
1 tablespoon water
½ teaspoon chopped thyme leaves
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon cayenne powder
2-3 dashes hot sauce
¼ teaspoon black pepper
kosher salt
cooking spray
1 large portabello mushroom cap or 2 medium sized portabellos
½ teaspoon minced parsley

Whisk the first seven ingredients for the Sriracha Mayo in a bowl. Season with kosher salt and black pepper as needed. Cover and set aside in the refrigerator.

Preheat the oven to 475˚ F.

In a large skillet, toss the panko with the oil. Toast over medium heat, stirring, until golden brown. Set the toasted panko into a dish.

In another bowl or shallow dish, whisk together the egg whites, water, thyme, garlic powder, onion powder, cayenne powder, hot sauce, black pepper and ¼ teaspoon kosher salt.

Take a wire rack and place it over a baking sheet. Lightly coat the rack with cooking spray.

Slice the mushrooms into long strips approximately 1/3 – ½ inch in width. One slice at a time, dip the mushroom into the egg white mixture and then into the breadcrumbs. Use your fingers to gently press the breadcrumbs into the mushroom slice to coat well. Lay the coated mushroom slice on the wire rack. Continue with the remaining ingredients.

Spray the tops of the mushrooms with cooking spray and bake for 20-25 minutes. Flip the mushroom fries halfway through the baking process and spray the tops with cooking spray before returning them back into the oven. The fries are done when they are golden brown. Remove them from the oven and sprinkle them with additional kosher salt and parsley. Serve hot with the Sriracha Mayo.

Appetizers/Small Plates · Pork · Sponsored

Crunchy Jalapeno-Bacon wrapped Avocado Fries

Crunchy Jalapeno-Bacon wrapped Avocado Fries

Remember when I made the Double Jalapeno-Bacon Cheeseburgers using Farmer John Jalapeno Bacon? The burgers were so baconlicious that plain ol’ fries just wouldn’t cut it.

Because once you decide to go big, you’ve got to go all in.

Crunchy Jalapeno-Bacon wrapped Avocado Fries

And in this case, going “all in” comes in the form of crunchy avocado “fries” that are wrapped with bacon. I know it sounds like a food stand at the summer fair but before you totally nix it, you’ve got to give them a try.

It’s the only Bacon thing to do, after all.

Crunchy Jalapeno-Bacon wrapped Avocado Fries

These “fries” have a great play on textures. Super crunchy from the panko breadcrumbs & crispy bacon balanced by the buttery avocado. Dunk them in a Roasted Poblano Aioli or a cool Cilantro Ranch Dressing and you have a perfect appetizer or side.

Have a Baconriffic Day!

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Crunchy Jalapeno-Bacon wrapped Avocado Fries
Serves 2

Ingredients:

1 large avocado
1 large egg
1 tablespoon water
1/2 cup flour
1/4 teaspoon cayenne pepper
kosher salt and pepper
1 cup Panko breadcrumbs
4 slices jalapeno bacon, cut in half
vegetable oil

Slice the avocado into 8 equal wedges. Place on a plate, cover with plastic wrap and freeze for 20 minutes.

In a shallow dish, whisk together the egg and water. Place the Panko breadcrumbs and flour into two separate shallow dishes. Season the flour with cayenne pepper, kosher salt and black pepper.

Once the avocados have chilled, take one wedge and dredge it into the flour. Gently shake off the excess flour before dipping it in the egg wash. Roll the avocado wedge in the Panko and gently shake off the excess. Set aside. Continue dredging the remaining avocados.

Take a 1/2 slice of bacon, wrap around each wedge of avocado using toothpicks to secure them together. Place back into the freezer for another 10 minutes.

Fill a heavy bottom pot with 2 inches of vegetable oil. Heat until the oil reaches 350 degrees F.

Fry the avocado fries for 4-5 minutes, turning them from time to time until they become golden brown. Remove the fries and drain them on a wire rack or plates lined with paper towels. Season with additional kosher salt immediately when they come out of the oil and carefully remove & discard the toothpicks. Serve warm with Roasted Poblano Aioli or condiments of your choice.

 **Disclosure: I did receive products from Farmer John, but as always, my opinions are my own.**