Greek Fries Using Frozen Fries
Before I had to give up gluten (health reasons), I used to enjoy a lot of different restaurants and and an unlimited array of foods. Going gluten-free forces you to give up a lot of things… let’s go ahead and make that A LOT OF THINGS. Fortunately, I’ve found that things I once enjoyed can (with a little elbow grease and creativity) be recreated, in my own kitchen, and they’re just as delicious.
Actually, I suppose you could say they’re even more delicious (to me) because I’m able to add more of the ingredients that float my boat and less of the ones that do absolutely nothing for my boat.
One of our favorite restaurants is in the tiny town of Draffenville, Kentucky (they don’t even have a post office… that’ll tell you how small the community is). It’s called The Majestic and it’s extraordinary. They serve pizza, steak, chicken, burgers, have an awesome buffet, and one of the best salad bars I’ve ever trolled. As a salad fanatic, I am completely familiar with salad bars and this one is a perfect 10 out of 10.
Before I had to give up gluten, I would practically throw myself on their pizza as soon as it came to our table. I had to give that up, which totally sucked… but the thing that hurt me EVEN worse was giving up one of their wonderful appetizers, Greek Fries. I’ve found a way to recreate them at home, however, so I no longer have to grieve over them.
I have made Greek Fries using cut potatoes and frozen fries and… while I’m as fond of cooking from scratch as anyone… I honestly find the frozen fries to be just as good. It didn’t take long for my brain to process the ridiculousness of spending more time and effort on something that doesn’t taste better.
I had always used crinkle cut fries for Greek Fries but, this most recent time, I used regular fries. I honestly don’t prefer one over the other – they both look beautiful and taste delicious. As a matter of fact, Greek Tots (using, obviously, Tater Tots) is also a lip-smacking possibility.
This is one of those “recipes” that isn’t exactly a recipe – it’s more of a technique. Below are the steps – but, step carefully, it’s pretty complicated (sarcasm).
- Bake fries as directed.
- Sprinkle the baked fries liberally with Cavendish Greek Seasoning (Or whatever Greek Seasoning blend you can get your hands on – I use Cavendish, pictured below. In fact, it’s so darn good, I refuse to run out of it. Seriously, it’s out of this world good.)
- Top with Crumbled Feta Cheese (trust me on this one.. even if you think you don’t like Feta, use Feta, because you’re going to love Feta in this role), salt, and chopped fresh parsley. The tastes go together beautifully. When the Feta starts to melt on the hot fries… it’s just a beautiful experience, y’all.
- Optional: I’d say I do this every other time – sprinkle a little fresh lemon juice over the whole shebang. It brings the flavors all together while giving it a little extra kick.
These Greek Fries don’t even need a dip of any type, but feel free to dip them into ranch or even a “lemony mayo” (mayo with a little lemon juice and grated lemon peel).
P.S. Use the Feta….