Loaded with feta, tomatoes and olives, these Baked Greek Fries make for one delicious appetizer!
We finally did it. After ~17 months, Laura and I went out to dinner…together…without Robbie. (To be fair, we did go out once when my Mom was in town, but that was when the little guy was still quite little. I barely remember those days now!) We’ve heard other new parents talk about the importance of getting out alone, but we just never really made time for it. That, and we didn’t have a babysitter. And we didn’t really know how to go about finding a babysitter that we trusted.
A couple of weeks back, we found ourselves in a real pickle. We had matinee tickets for the musical Wicked, and we had lined up one of our friends to come over and watch Robbie that afternoon. Well, our friend got sick, and we were stuck at the last minute. So we asked at daycare if any of the teachers happened to babysit on the side…and it turns out that Robbie’s teacher babysits! How perfect is that?
And what’s more, she said she was looking to pick up a regular babysitting gig every other Saturday. I thought about that for all of 2.6 seconds, and then said, “We’ll take that!” So now Laura and I get to go out to eat together again…and talk about Robbie the whole time. Hah!
These Baked Greek Fries come in because Laura and I used to go to the Greek restaurant down the street quite a bit. We’d often order an appetizer and just chill out on a Friday night. Our go-to appetizers were either the Stuffed Grape Leaves or the Loaded Greek Fries. Once we went from 2 to 3 in our house, we haven’t been back to our Greek restaurant…but that’s going to be changing here soon!
These Baked Greek Fries are nothing short of delicious. Sure, the Greek restaurant fries their fries…but you can get something close via the oven. (Although I should say that baked fries are best served right out of the oven. Once they cool off, baked fries get kinda soggy. I mean, I’d still eat ’em…especially if they’re covered in feta cheese!) If you’re not in the mood to slice up some taters yourself, you could totally use frozen fries. Just bake ’em up and then use the toppings from the recipe below. I promise this will be quickly become a favorite appetizer/side dish!
So far, we’ve so far gone out for sushi and then a good burger…and now the Greek restaurant is on top of the list for our next date night. So if you’re looking for me next weekend, you can find me facedown in a platter of delicious Greek fries. Enjoy this one, my friends…and thank you for stopping by my little corner of the internet!
Baked Greek Fries
- 2 large Russet potatoes
- 3-4 Tbsp canola or vegetable oil depending on size of potatoes
- ½ Tbsp lemon juice
- 2 Tbsp fresh parsley minced
- 1 tsp salt
- 1 tsp dried oregano
- 1 tsp paprika
- ½ tsp granulated garlic
- 1 Roma tomato diced
- ½ cup feta cheese crumbled
- ¼ cup red onion diced
- ¼ cup kalamata olives chopped
- Line 2 baking sheets with parchment paper and spray paper with non-stick baking spray; set aside.
- Slice potatoes lengthwise into ¼” slices. Lay each slice flat and slice into ¼” strips.
- After slicing, place potatoes in a bowl of cold water; let soak for 30 minutes. (Note: This removes some of the starch from the potatoes so they will crisp up better in the oven.)
- Preheat oven to 450°F.
- Remove fries from water; pat lightly with paper towels to remove excess water.
- Using a large bowl, add fries and oil; toss until fries are well coated.
- Arrange fries in a single layer on prepared baking sheet.
- Bake for 20 minutes, flip and continue baking for 15-20 more minutes, or until edges of the fries turn golden brown.
- Transfer fries into large bowl and add lemon juice, parsley, salt, oregano, paprika and garlic; toss until well combined.
- Arrange fries on large plate and top with tomato, feta, onion and olives; serve immediately.