Thick, golden, and fluffy-centered French fries, served with a fresh Greek salad of tomatoes, cucumber, red onion, feta, and Kalamata olives, then drizzled with a yogurt, lemon, and herb sauce.
Ingredients
- 800 g starchy potatoes
- 1.5 l sunflower oil
- 400 g ripe tomatoes
- 1 piece cucumber
- 1 piece red onion
- 120 g PDO Greek feta
- 80 g Kalamata olives
- 250 g whole-milk Greek yogurt
- 1 piece lemon
- 1 clove garlic
- 0.5 bunches fresh dill
- 8 sprigs fresh mint
- 1 tsp dried oregano
- 3 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
- to taste fine salt
- to taste black peppercorns
Method
- Peel the potatoes, then cut them into thick, even fries. Rinse them several times in cold water to remove excess starch.
- Place the fries in a pot of lightly salted cold water. Gently bring to a simmer and parboil them until their surface begins to tenderize, without letting them break apart.
- Carefully drain the fries, spread them out on a clean kitchen towel, and let them dry completely. Their surface must be matte with no visible moisture.
- Prepare the sauce by mixing the Greek yogurt with the very finely grated garlic, lemon juice, half of the olive oil, chopped dill, and finely chopped mint leaves. Season with salt and pepper, and set aside in the refrigerator.
- Heat the sunflower oil in a deep fryer or a deep pot. Perform a first fry at a moderate temperature: the fries should cook through while remaining very pale.
- Drain the fries on a wire rack and let them rest so the steam escapes. Then increase the temperature of the oil.
- Cut the tomatoes into irregular wedges. Split the cucumber lengthwise, then cut it into thick pieces. Thinly slice the red onion.
- Combine the tomatoes, cucumber, red onion, and olives. Dress with the red wine vinegar, the remaining olive oil, oregano, salt, and pepper. Toss without crushing the tomatoes.
- Plunge the fries back into the very hot oil and fry them until they are evenly golden, crispy on the outside, and fluffy on the inside.
- Drain the fries on a wire rack or paper towels, then salt them immediately.
- Divide the salad among wide plates. Add the still-hot fries without burying them completely, to preserve their crunch.
- Roughly crumble the feta over the salad. Dollop the yogurt sauce on top, finish with a few dill and mint leaves, then serve immediately.
Nutrition
Per serving
- Energy
- 646.4 kcal
- Protein
- 13.33 g
- Carbohydrate
- 48.12 g
- Fat
- 44.96 g
- Fibre
- 8.44 g
- Calcium
- 141.37 mg
- Iron
- 2.63 mg
- Magnesium
- 22.1 mg
