Photo: Unsplash
This week's Tailgate Treat is everything you've dreamed of and more
Ingredients
3 russet potatoes skin-on, washed
2 tbsp extra virgin olive oil
1 tsp dried oregano
1/2 tsp salt
1/4 tsp freshly cracked black pepper
2 tbsp extra virgin olive oil
4 garlic cloves, minced
1/2 lemon, zested and juiced
4 oz feta crumbles
2 tbsp fresh parsley, chopped
Instructions
Prep potatoes. Wash potatoes and pat dry. Slice potatoes lengthwise into disks about 1/4” thick. Then slice those into evenly sized fries (try to make them all uniform in size).
Soak potatoes. Transfer fries to a large bowl of ice water and soak for at least 20 minutes or up to 1 hour for best results. Drain fries and pat dry completely with a clean towel.
Preheat oven to 400 degrees F.
Season fries. Place cut fries into a large dry bowl and add 2 tbsp olive oil, 1 tsp dried oregano, ½ tsp salt and ¼ tsp pepper. Toss to coat the fries evenly in seasonings.
Transfer fries to baking sheet. Lightly coat a nonstick baking sheet with olive oil (you might need two pans). Arrange fries in an even layer, making sure to leave space between each fry.
Bake at 400 F. Place baking sheet(s) in the oven for 30-40 minutes, or until golden and crispy on the outside. After the first 20 minutes, remove the baking sheet(s) and flip each fry over to ensure even cooking on all sides. Return to oven for 10-20 minutes more.
Prepare garlic oil while the fries bake. In a small bowl, combine 2 tbsp olive oil, 4 cloves minced garlic, 1 tsp dried oregano and juice from ½ a lemon.
Prepare the toppings. Chop fresh parsley, crumble feta and zest ½ a lemon.
Add toppings and serve. Transfer fries to a serving plate. Spoon garlic oil all over the hot fries. Top with lemon zest, crumbled feta, and fresh parsley. Serve immediately.
We are currently loving all things Spoonful of Si, including this recipe. Make sure to check Si out for more fabulous Greek dishes.
