Truth be told, this is how I like my food — touching, messy, and piled high. This picture right here was not planned, I only planned to take pictures of the pan with the fries, but when I added it to my bowl, I decided this is exactly how I wanted you to see it. If you look at this picture and your mouth isn’t watering, well, then you probably don’t like fries as much as I do.
These types of meals are actually what I prefer to eat for lunch and luckily, I have a couple of kids who love the same. You might not be thinking this is a very balanced meal, but let’s break it down:
Potatoes – you already know how much I love potatoes. Full of vitamin C, potassium, and protein…yes, protein.
Greek yogurt – We go for full fat greek yogurt in our house, here’s why. We are super active and honestly, it fills me and my family up for longer periods of time. I love to keep it in the house for my non-milk drinkers. They have to get their calcium somewhere…oh and more protein.
Feta cheese – Not that there needs to be any justification for adding feta to every dish, but it is another source of calcium and vitamin B12 — and protein!
Red onions and scallions – Both part of the allium family, which are known for their antioxidant properties – total win by adding those two!
Oh and check out the smorgasboard of B vitamins you get with this – producing energy for you, one vegetable at a time.
Crispy fries in the oven take a little time, so don’t rush. High heat and time. Use a neutral oil because the heat is so high – canola is my choice, but if you prefer a different oil with a high smoke point, go for it.Print
1 pound russet potatoes or yukon gold potatoes, cut into 1/4” cubed slices
1.5 tablespoons canola oil
1/8 teaspoon table salt
2 ounces crumbled feta cheese
2 tablespoons finely chopped red onions
2 tablespoons minced scallions
1/8 teaspoon dried oregano
Yogurt Dill Sauce
6 ounces plain Greek yogurt
2 tablespoons finely shredded cucumber
1 teaspoon dried dill
1/8 teaspoon table salt
Preheat oven to 450°F and line a baking sheet with parchment paper
Add potatoes, oil, and salt to a small mixing bowl and toss the potatoes to coat, pour out onto the parchment lined baking sheet.
Roast for 25-30 minutes or until the potatoes are golden brown.
Mix together the ingredients for the yogurt sauce and set aside.
While potatoes are still warm, top with feta, red onions, scallions, and oregano.