Tuesday, March 5, 2013

Greek - Inspired Oven Fries

Greek - Inspired Oven Fries
I find that many Americans are quite shocked to discover that French Fries are a staple of the diet of modern Greeks - but they are! Cyprus potatoes are uniquely delicious -like no other potato in the world- so it's not surprising that people would choose to eat them often. In addition to their use in French Fries, Potatoes are sometimes cut in large wedges and roasted in a generous layer of olive oil and seasonings for hours - producing an amazing and delicious, but high fat, specialty.

These are my Americanized way of making potatoes in the oven - with some of the seasonings found in Greek cooking, but with much less oil. I find that Yukon Gold Potatoes give the best result in this recipe. If you cannot find those, red potatoes do acceptably well.

I have provided two cooking temperatures & times here, so you can make them with other roasted dishes that have specific temperatures.

Greek - Inspired Oven Fries
Wash Yukon Gold potatoes and cut them in medium-sized fry shapes *

make dressing:
2-3 tsp olive oil
2 T lemon juice
1-2 tsp oregano
1 tsp salt
black pepper

toss to coat
pour into rimmed non-stick foil lined cookie sheet or rimmed nonstick cookie sheet, and spread out
(The natural sugars in these potatoes will carmelize a bit during roasting, making them inclined to stick to the pan or foil a bit)
roast until they begin to brown:
450 degrees, 40 minutes, turning once in the middle
or 350 degrees 1 hour, turning once in the middle
(broil at end for more browning, if desired)

*Edited to Add: I tried making these with Russet Potatoes, and the results were excellent! They were golden brown, nice and crispy, and had a great flavour! Since at our grocery, Russets are nearly always substantially cheaper- it's good to know : )

 

6 comments:

  1. Do you know if it would work to use parchment paper on the baking sheet? I am wondering if they would still get crisp. I tried parchment paper with fish sticks and wasn't happy with the result, but now I can't remember exactly why! :-)

    ReplyDelete
    Replies
    1. Unfortunately, I don't know the answer : (

      I have tried regular foil (as opposed to non-stick) and found that the fries tend to stick & tear it.

      I have made these directly on a non-stick cookie sheet with success.

      I use parchment paper under bread occasionally (if I wish to strictly avoid oil) and the bottom doesn't get quite as crisp that way as it does directly on the metal.

      Hope that helps - if anyone reading this knows the answer - please chime in!

      Delete
  2. My sister uses Wildtree Opa! Greek Seasoning on hers and it looks very similiar to the mix you used! VERY COOL! YUM!

    ReplyDelete
    Replies
    1. Sounds interesting, Jennifer - great way to use a prepared seasoning blend : )

      Delete
  3. I have never had fries with those spices, I might give it a try.

    ReplyDelete
    Replies
    1. Thanks - I'm intrigued by your Living Below the Line Challenge http://thefrugalexerciser.blogspot.com/2013/03/live-below-line-challenge.html It's a great concept : )

      Delete

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