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{Netflix & Chill} Mediterranean Street Fries

{Netflix & Chill} Mediterranean Street Fries

Mediterranean Street Fries on www.thedanareneeway.com

When I was in Mykonos, I ordered my fries with feta on top and the woman at the table next to me leaned over with a sign of approval and said, “That’s how we do it in Greece.” I was stoked. Like, you mean to tell me that ordered this ish like a local?! So basically, I should just move to Mykonos.

I figured . . . I could actually take this heavenly fry combo one step (or ten steps) further. Issa Mediterranean Street Fry. Loaded with everything you could ever want atop, not just feta. Think loaded nachos and / or cheese fries, but mediterranean-style. Obviously, you can choose your toppings and load them up as much as you want. I endorse it. I love these because they are the prefect “snack-meal” for a Friday night when you just wanna stuff your face and watch TV instead of sitting down at the table and having dinner like your parents taught you. Don’t worry. I got you. These fries really only require three steps: Make the fries, Put on your favorite Netflix binge show, and Chow TF Down.

This is literally the most delicious version of fries you could ever eat. You’re welcome.

Mediterranean Street Fries on www.thedanareneeway.comMediterranean Street Fries on www.thedanareneeway.com

Preparing the Potatoes.

Cut up a ton of russet potatoes: length-wise and into strips. I’d say about 2-3 small potatoes per person is sufficient. Whether you wanna peel the skin is up to you.

Soak the potato strips in cold water for at least 30 minutes. At least. A few hours is probably best if there’s time. Don’t skip this step though. The soak gets all the starch off the potatoes and makes for crispier fries.

This soaking part takes a minute. But, if you’re planning on staying in with bae (or with a bottle of wine because I don’t know your life) and binge watching all 4 seasons of Power, then you got time. Plus you can soak the fries ahead of time and store them in the fridge until you’re ready to fry them.

When the fries are done soaking, pat them dry before moving forward with the frying.

At this point. If you feel like you’ve done a lot and you’re to just call it a day . . . throw the fries in a ziploc bag and store them for up to a day in the fridge and proceed tomorrow. Grab a spoon and crack open a jar of nNtella instead? (I won’t judge)

Get to Frying: Double Frying.

Meanwhile, in a large dutch oven or electric fryer/skillet, heat some oil to a low frying temperature (350ish). And use enough to cover the fries completely once you put them in. You wanna use peanut or vegetable oil (i.e., canola oil and corn oil work too). Basically, any oil that can take the heat necessary for deep frying. For God’s sake don’t use olive oil. We are not going for super healthy this time (sorry!)

We are double frying for extra crispy crispness.

Drop the fries in the oil and fry for about 5-6 minutes. Remove them from the oil and place them on a cooling rack. Place a brown paper bag underneath to catch the draining / excess oil. Allow the pale, half-cooked fries to cool for about 10-15 minutes.

Turn the heat up. Now we are going for the 375-400 degree range. Pop the fries back into the oil and let them fry for several minutes until they begin to crisp and turn more yellow.

Move the fries back to the cooling rack and drain them again.

Load Em Up With the Good Stuff.

Transfer hot fries to a serving platter or divide them into individual bowls. Sprinkle a pinch of salt and some freshly ground pepper, and load them up with the toppings of your choice: shredded romaine, chopped tomatoes, black olives, tzatziki dressing and a lot of feta cheese. Go crazy.

Mediterranean Street Fries

January 17, 2018
: 1 hr 30 min
: 10 min
: 1 hr 40 min

By:

Ingredients
  • For the Fries:
  • 2-3 small Russet potatoes (per person / serving)
  • vegetable or peanut oil for frying
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon fine grained salt
  • freshly ground black pepper
  • 1/2 cup shredded romaine lettuce
  • 1/4 cup chopped tomatoes
  • 1/4 cup chopped black olives
  • 1/2 cup feta cheese
  • _
  • For the Tzatziki dressing:
  • 1/2 cucumber, sliced
  • 1 clove garlic
  • 1/2 cup chopped dill
  • 1 teaspoon lemon juice
  • pinch of salt and freshly ground black pepper
  • 1 cup plain greek yogurt
Directions
  • Step 1 Cut potatoes length-wise and into strips. Soak the potato strips in cold water for at least 30 minutes. Once soaked, drain fries and pat dry. You may store them in a sealed bag in the fridge a day ahead.
  • Step 2 Meanwhile, make the tzatziki dressing: in a food processor, combine cucumber and garlic. Slowly add dill and lemon juice. Sprinkle mixture with salt and pepper. Add greek yogurt and mix until fully combined.
  • Step 3 For the Frying: In a large dutch oven or electric fryer/skillet, heat some oil, enough to cover the fries completely, to a low frying temperature (350ish).
  • Step 4 Drop the fries in the oil and fry for about 5-6 minutes. Remove them from the oil and place them on a cooling rack. Place a brown paper bag underneath to catch the draining / excess oil. Allow the pale, half-cooked fries to cool for about 10-15 minutes.
  • Step 5 Turn the heat up and heat the oil so that it is now in the 375-400 degree range. Put the fries back into the oil and let them fry for several minutes until they begin to crisp and turn more yellow.
  • Step 6 Move the fries back to the cooling rack and drain them again.
  • Step 7 Transfer hot fries to a serving platter or divide them into individual bowls. Sprinkle on them garlic powder, a pinch of salt and some freshly ground pepper. Lastly, load them up with the toppings of your choice: shredded romaine, chopped tomatoes, black olives, tzatziki dressing and a lot of feta cheese.