Loaded Greek Fries - Bravabod
Recipes

Loaded Greek Fries

Valentina

  • Difficulty Intermediate Difficulty
    • •
  • Time 35"
Cheese Mediterranean Ranch Sheet pan Side dish Sweet potato
Cheese Mediterranean Ranch Sheet pan Side dish Sweet potato

Steak-cut white sweet potatoes tossed in a Greek-inspired spice blend and roasted at high heat until the edges are crispy with a soft center. Sprinkle with lemon zest, crumbled feta, and dunk into creamy ranch. So good!

How To MakeDiet Type: Classic

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Shopping List
  • 2 medium white sweet potatoes
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon oregano
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried mint
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried dill
  • 1 lemon, zested
  • 1/4 cup feta, crumbled (dairy or non-dairy)
  • 3 tablespoons fresh parsley, chopped (optional, for topping)
  • black pepper, to taste
  • ranch dressing or dip, to taste (store-bought or homemade)
Instructions
  1. Step 1: Preheat the oven to 420°F.
  2. Step 2: Slice the unpeeled potatoes in half lengthwise and cut each half into thin wedges, like a steak fry. Toss the potato slices with the oil, all of the dried spices, salt, and pepper.
  3. Step 3: Spread the seasoned potatoes on a large baking sheet in a single layer. Try not to overcrowd the potatoes, or they will not get that crispy sear. Roast the potatoes for 22 to 25 minutes, carefully flipping them over halfway through the cooking time.
  4. Step 4: If preparing the homemade ranch (it's so good), do so now. Refrigerate.
  5. Step 5: Once the fries are cooked, remove from the oven and sprinkle with the lemon zest and feta.
  6. Serve: Enjoy these fries served warm with the ranch dipping sauce. They make a perfect snack or side dish to salads and/or Greek Chicken Kebabs. Leftover homemade ranch can be refrigerated up to 5 days.
Recipe Notes

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Nutrition

Most low-carb french fries leave you feeling a little disappointed inside. Not so with these. Steak-cut rutabagas get tossed in a Greek-inspired spice blend and roasted at high heat until the edges are crisp but the inside is blissfully soft. Then, they're lightly dusted with lemon zest and crumbled feta. You could also pop these fries into an air-fryer for more crisp, but I'll leave that decision up to you. Whatever you do decide, don't skip the creamy ranch dip. Be forewarned: you can't eat just one.

How To MakeDiet Type: Low-carb

liked this

Freeze For 2 months

Best by 3-5 days

Shopping List
    Fries
  • 1 large rutabaga, peeled (about 1.5 pounds each)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon oregano
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried mint
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried dill
  • 1 lemon, zested
  • 1/4 cup feta, crumbled
  • 3 tablespoons fresh parsley, chopped (optional, for topping)
  • black pepper, to taste Ranch Dip
  • 3/4 cup grapeseed oil or any neutral-flavored oil (not extra virgin olive oil)
  • 1/2 cup Greek 2% yogurt
  • 1 egg
  • 2 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon dried dill
  • 1 teaspoon onion powder
  • 1 teaspoon dried parsley
  • 1/2 teaspoon black pepper
Instructions
  1. Step 1: Preheat the oven to 420°F.
  2. Step 2: Slice the peeled rutabagas into circles, about 1/2" inch thick. Stack the circles on top of one another and slice them into sticks, about 1/2" inch wide, like a steak fry. Toss the slices with the oil, all of the dried spices, salt, and pepper.
  3. Step 3: Spread the seasoned rutabaga on a large baking sheet in a single layer. Try not to overcrowd the potatoes, or they will not get that crispy sear. Roast the rutabagas for 30 to 35 minutes, carefully flipping them over halfway through the cooking time.
  4. Step 4: Meanwhile, add all the ranch dressing ingredients (including the raw egg), to a wide-mouthed mason jar. Use an immersion blender to blend the ingredients until smooth and creamy. You could also blend this in a small blender. Store the prepared ranch in an airtight container in the refrigerator.
  5. Step 5: Once the fries are cooked, remove from the oven and sprinkle with the lemon zest and feta.
  6. Serve: Enjoy these fries served warm with the ranch dipping sauce. They make a perfect snack or side dish to salads and/or Greek Chicken Kebabs. Leftover ranch can be refrigerated up to 1 week.
Nutrition

Most baked french fries leave you feeling a little disappointed inside. Not so with these. Steak-cut sweet potatoes get tossed in a Greek-inspired spice blend and roasted at high heat until the edges are crisp but the inside is blissfully soft. Then, they're lightly dusted with lemon zest and crumbled nut-based feta. You could also pop these fries into an air-fryer for more crisp, but I'll leave that decision up to you. Whatever you do decide, don't skip the creamy ranch dip. Be forewarned: you can't eat just one.

How To MakeDiet Type: Paleo

liked this

Freeze For 2 months

Best by 3-5 days

Shopping List
    Fries
  • 2 medium white sweet potatoes
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon oregano
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried mint
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried dill
  • 1 lemon, zested
  • 1/4 cup nut-based feta, crumbled (optional)
  • 3 tablespoons fresh parsley, chopped (optional, for topping)
  • black pepper, to taste Ranch Dip
  • 3/4 cup grapeseed oil or any neutral-flavored oil (not extra virgin olive oil)
  • 1/2 cup plain thick coconut yogurt (Note 1)
  • 1 egg
  • 2 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon dried dill
  • 1 teaspoon onion powder
  • 1 teaspoon dried parsley
  • 1/2 teaspoon black pepper
Instructions
  1. Step 1: Preheat the oven to 420°F.
  2. Step 2: Slice the unpeeled potatoes in half lengthwise and cut each half into thin wedges, like a steak fry. Toss the potato slices with the oil, all of the dried spices, salt, and pepper.
  3. Step 3: Spread the seasoned potatoes on a large baking sheet in a single layer. Try not to overcrowd the potatoes, or they will not get that crispy sear. Roast the potatoes for 22 to 25 minutes, carefully flipping them over halfway through the cooking time.
  4. Step 4: Meanwhile, add all the ranch dressing ingredients (including the raw egg), to a wide-mouthed mason jar. Use an immersion blender to blend the ingredients until smooth and creamy. You could also blend this in a small blender. Store the prepared ranch in an airtight container in the refrigerator.
  5. Step 5: Once the fries are cooked, remove from the oven and sprinkle with the lemon zest and optional 'feta'.
  6. Serve: Enjoy these fries served warm with the ranch dipping sauce. They make a perfect snack or side dish to salads and/or Greek Chicken Kebabs. Leftover ranch can be refrigerated up to 1 week.
Recipe Notes

Note 1: Use a thick, almost Greek-style non-dairy yogurt here. I have had success using COYO yogurt. Another dairy-free plain yogurt may be used, but should be strained overnight to remove excess liquid. An equal amount of coconut cream from a can off full-fat coconut milk be be used as well.

Nutrition

Most baked french fries leave you feeling a little disappointed inside. Not so with these. Steak-cut sweet potatoes get tossed in a Greek-inspired spice blend and roasted at high heat until the edges are crisp but the inside is blissfully soft. Then, they're lightly dusted with lemon zest and crumbled feta. You could also pop these fries into an air-fryer for more crisp, but I'll leave that decision up to you. Whatever you do decide, don't skip the creamy ranch dip. Be forewarned: you can't eat just one.

How To MakeDiet Type: Plant-based

liked this

Freeze For 2 months

Best by 3-5 days

Shopping List
    Fries
  • 2 medium white sweet potatoes
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon oregano
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried mint
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried dill
  • 1 lemon, zested
  • 1/4 cup nut-based feta, crumbled (optional)
  • 3 tablespoons fresh parsley, chopped (optional, for topping)
  • black pepper, to taste Ranch Dip
  • 3/4 cup grapeseed oil or any neutral-flavored oil (not extra virgin olive oil)
  • 1/2 cup + 3 tablespoons non-dairy plain yogurt (Note 1)
  • 2 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon dried dill
  • 1 teaspoon onion powder
  • 1 teaspoon dried parsley
  • 1/2 teaspoon black pepper
Instructions
  1. Step 1: Preheat the oven to 420°F.
  2. Step 2: Slice the unpeeled potatoes in half lengthwise and cut each half into thin wedges, like a steak fry. Toss the potato slices with the oil, all of the dried spices, salt, and pepper.
  3. Step 3: Spread the seasoned potatoes on a large baking sheet in a single layer. Try not to overcrowd the potatoes, or they will not get that crispy sear. Roast the potatoes for 22 to 25 minutes, carefully flipping them over halfway through the cooking time.
  4. Step 4: Meanwhile, add all the ranch dressing ingredients to a wide-mouthed mason jar. Use an immersion blender to blend the ingredients until smooth and creamy. You could also blend this in a small blender or with a whisk. Store the prepared ranch in an airtight container in the refrigerator.
  5. Step 5: Once the fries are cooked, remove from the oven and sprinkle with the lemon zest and optional 'feta'.
  6. Serve: Enjoy these fries served warm with the ranch dipping sauce. They make a perfect snack or side dish to salads and/or veggie burgers. Leftover ranch can be refrigerated up to 5 days.
Recipe Notes

Note 1: Use a thick, almost Greek-style non-dairy yogurt here. I have had success using COYO yogurt. Another dairy-free plain yogurt may be used, but should be strained overnight to remove excess liquid. An equal amount of coconut cream from a can of full-fat coconut milk be be used as well. To do so, chill the can in the refrigerator overnight and scoop out just the cream inside, not the liquid.

Nutrition

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Loaded Greek Fries

PT35M 2 medium white sweet potatoes 2 tablespoons olive oil 1/2 teaspoon salt 1/2 teaspoon oregano 1/2 teaspoon onion powder 1/4 teaspoon dried mint 1/4 teaspoon garlic powder 1/4 teaspoon dried dill 1 lemon, zested 1/4 cup feta, crumbled (dairy or non-dairy) 3 tablespoons fresh parsley, chopped (optional, for topping) black pepper, to taste ranch dressing or dip, to taste (store-bought or homemade) Gluten Free Paleo Vegan Low-Carb 4 Servings Ingredients:

4 Servings

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