Is there anything better than a big bucket of fries??
I don’t think I know a single soul who does not like a good french fry. Sure, some prefer thick cut, some super skinny, and others may be somewhere in the middle, but either way it seems everyone loves fries.
Me? I’ll eat them pretty much any way they are presented, but I think my favorite is slim jim style or maybe a good thick cut homestyle oven-baked fry. As long as they’re not too greasy (no fast food fries – only real potatoes cooked in a healthy oil), whichever way they are sliced, they’re all good to me. Salty, comforting carbs, I am so into them.
I especially think of fries in the summertime though. I think this is because my summers as a kid were spent eating fries from the pool snack bar. Anyone else have similar memories?
We didn’t belong to a country club (cause we’d get kicked out in a second), but my grandparents, cousins and friends all did. This meant summer at the pool, eating fries at the snack bar and pretty much loving life.
I was also into the extra crispy, totally deep-fried chicken fingers. Basically I loved anything I could dunk into ketchup, which until just writing this, I hadn’t even realized I liked so much, but I guess I am a ketchup girl…that shouldn’t be surprising since I eat tomato paste straight out of the can.
No, I do, I LOVE it. I also got Asher started when she was very little. She LOVES it, we’ve been eating tomato paste straight out of the can together for years!
Promise I will not tell you to dip your fries into tomato paste…although I do think it would be good.
Instead, I am going to tell you to dip your fries into what all fries really NEED, roasted garlic saffron aioli.
Oh my gosh, yes.
Wait though! I didn’t even tell you about these skinny Greek feta fries yet. They are Greek and full of herbs and feta cheese. Yes, fries AND feta cheese, sounds so good right?!? Because it is, AND I baked the fries instead of frying them, so they are kind of not bad for us right??
I cut mine super thin since I like them nice and crispy, but obviously feel free to cut them whichever way you prefer. Just make sure you do ONE thing.
Lots, and lots of feta!! 🙂
And then make the aioli, or if aioli isn’t really your thing just use ketchup, or if you really just prefer your fries straight up, then these are most definitely perfect for that too.
The feta kind of steals the show.
I mean, it’s feta. It’s the best. And on fries? Perfection.
As is the aioli…if it’s your thing, I feel like people either love it or hate it, but if you love it, make this aioli. SO GOOD.
Oh, and one last thing, thinking these would be the perfect side/appetizer for the 4th of July??
Greek Feta Fries with Roasted Garlic Saffron Aioli.
- 4 russet potatoes, cut into 1/4 inch wide strips
- 1/4 cup olive oil
- 4-6 cloves roasted garlic, mashed (see note)
- 1 teaspoon fresh oregano
- 1 teaspoon fresh basil + more for serving
- pinch of cayenne pepper
- salt and pepper to taste
- 6 ounces feta cheese crumbled
- fresh parsley for garnish
Roasted Garlic Saffron Aioli
- 1/2 cup olive oil based mayo
- 1 tablespoon dijon mustard
- 4-6 cloves roasted garlic (see note)
- heavy pinch of saffron
- 1-2 tablespoons lemon juice
- salt and pepper to taste
Preheat oven to 425 degrees F.
Place cut potatoes in a large bowl and drizzle with oil. Add the roasted garlic, oregano, basil, cayenne, salt and pepper. Gently toss with your hands or two spatulas to evenly coat. Spread the fries among two baking sheets in one even layer. Bake for 15-20 minutes, then turn the oven down to 400 degrees F and flip and bake for 15-20 minutes more.
Remove from the oven and toss with fresh basil, parsley and feta cheese. Serve with the aioli (recipe below).
In a blender or food processor, combine the mayo, dijon mustard, roasted garlic, saffron, lemon juice and a pinch of salt + pepper. Blend until smooth. Taste and adjust the seasonings to your liking. Serve along side the fries for dipping.
**To make homemade mayo, Place 2 egg yolks in a large mixing bowl. Add 2 tablespoons apple cider vinegar and the juice of 1 lemon. Whisk vigorously until creamy and pale for about 2 minutes. The mixture should start to thicken. Now, slowly begin to add 3/4 cups olive oil to the mixture, adding 1 tablespoon at a time, while continuously whisking fast to incorporate the oil. Whisk in salt and pepper to taste. The mayo will be thick and creamy in texture. Use as directed above.
Yup, you should probably make these now, you know, just for a test run… and then again on the 4th. Sounds like a plan to me!