LOADED GREEK FRIES
Get a head start on this dish by using frozen French fries for a quick and fresh weeknight meal. There will be smiles all around the dinner table.
Provided by lutzflcat
Categories Side Dish Potato Side Dish Recipes
Time 20m
Yield 5
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Spread French fries on a baking sheet.
- Bake in the preheated oven until golden brown and crispy, 10 to 12 minutes. Sprinkle salt on potatoes when they come out of the oven.
- Divide French fries evenly among plates and drizzle with tzatziki sauce. Top with red onion, banana peppers, olives, tomatoes, and feta cheese. Garnish with fresh parsley, season with salt and pepper, and serve immediately with fresh lemon wedges.
Nutrition Facts : Calories 358.1 calories, Carbohydrate 46.8 g, Cholesterol 17.8 mg, Fat 41.2 g, Fiber 4.9 g, Protein 8.4 g, SaturatedFat 4.9 g, Sodium 1262.7 mg, Sugar 3.3 g
LOADED HOME FRIES
Provided by Alex Guarnaschelli
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Cook the onions, potatoes and garlic: In a large bowl, toss the onions in 2 tablespoons oil, season generously with salt and pepper and spread on one side of a sheet pan. In the same bowl, toss the potatoes in 1 tablespoon oil, season generously with salt and pepper and spread on the other side of the sheet pan. Toss the garlic in the same bowl with a little oil, season with salt and pepper and add to the sheet pan. Bake in the center of the oven until completely tender when pierced with the tip of a knife, about 40 minutes. Set aside to let cool.
- Cook the peppers: In a large cast-iron skillet over medium heat, heat 3 tablespoons oil until hot. Add the peppers with a generous pinch of salt and cook over medium heat until tender and slightly browned, 5 to 8 minutes.
- Cook the home fries: Add the onions and garlic to the peppers and stir to combine. "Crush" and break the potatoes into pieces with your hands or the bottom of a pan and add them and any juices from the pan to the peppers and onions. Season with salt and red pepper flakes. Cook the potato mixture over medium-high heat until the bottom is browned, 2 to 3 minutes, then flip and cook for another 2 to 3 minutes.
- Stir in the Parmesan and vinegar. Top with the Cheddar. Place the skillet in the oven and bake until the cheese is browned, 8 to 10 minutes. Season with salt just before serving.
GREEK LOADED FRIES
Bake some budget-friendly frozen fries and pile them high with a moreish Greek-inspired topping of feta, olives, tomatoes and cucumber. Great for sharing
Provided by Esther Clark
Categories Side dish, Snack
Time 25m
Yield Serves 4 as a side
Number Of Ingredients 9
Steps:
- Toss the French fries with the dried oregano and olive oil, then cook following pack instructions.
- While the fries are cooking, mix the cucumber with the black olives, cherry tomatoes and parsley. Mix the Greek yogurt with half of the crumbled feta in a separate bowl. Tip the fries into a serving dish, top with the salad and yogurt mixture, then scatter over the remaining crumbled feta. Season and serve.
Nutrition Facts : Calories 290 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.9 milligram of sodium
MEDITERRANEAN LOADED FRENCH FRY SALAD RECIPE BY TASTY
What could make a salad better? Fries, of course! These loaded fries are topped with your favorite Mediterranean toppings, from crunchy cucumbers and onion to creamy chickpeas and feta, brought together with a tangy, herby yogurt sauce.
Provided by Katie Aubin
Categories Appetizers
Time 1h5m
Yield 2 servings
Number Of Ingredients 19
Steps:
- Make the yogurt sauce: In a medium bowl, mix together the yogurt, parsley, dill, garlic, salt, and lemon juice. Cover and refrigerate until ready to use, up to 1 week.
- In a large, heavy-bottomed pot, heat 2-3 inches (5-7.5 cm) of vegetable oil over medium-low heat until the temperature reaches 325°F (170°C).
- Make the fries: Fill a large bowl with cold water, the ice, and 1 tablespoon of lemon juice.
- Peel the potatoes and slice into ¼-inch (½ cm) thick strips about 3 inches long. Transfer the potato slices to the cold water as you go. Rinse the potatoes under more cold water in the bowl until the water runs clear, rinsing off any excess starch. Add the remaining tablespoon of lemon juice and chill in the refrigerator for 30 minutes.
- Line 2 baking sheets with thick paper, such as brown paper grocery bags.
- Remove the potatoes from the fridge and drain, then dry completely with a clean kitchen towel.
- Working in batches, cook the potatoes in the hot oil for 6-8 minutes, or until they're soft and light golden in color. Remove the fries from the oil using a wire mesh skimmer and transfer to the prepared baking sheets to drain. Let stand at room temperature for 15-20 minutes.
- Increase the oil temperature to 375°F (190°C).
- Working in batches, return the fries to the hot oil and cook for another 2-3 minutes, or until golden brown and crispy. Drain on clean paper-lined baking sheets. Sprinkle generously with the zesty seasoning
- To assemble, spread a layer of fries on a platter and top with some of the yogurt sauce, the chickpeas, cucumbers, lettuce, tomato, red onion, and feta. Top with more yogurt sauce. Sprinkle with dill.
- Enjoy!
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