Vegan Greek-Style Fries
Author:Ingredients
- 2lbs (907 grams) potatoes , (Yukon Gold make the best fries)
- 4 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 to 2 teaspoons paprika or smoked paprika
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1½ teaspoon fine sea salt
- ½ teaspoon ground black pepper
- 100 grams (4 oz) vegan feta , crumbled (homemade or store-bought)
- 1 small handful fresh flat leaf parsley , chopped (fresh oregano is nice too)
INSTRUCTIONS
- Preheat oven to 425°F (220°C). There is no need to preheat if using an air fryer.
- Cut the fries - You can peel the potatoes first or just wash them. Cut into fries about ¼ inch thick, then soak them in a bowl of cold water for 10 to 15 minutes while the oven is preheating. Drain away the water, then dry the fries in a clean dish towel or with paper towels.
- Coat - Place the fries in a large bowl ( I dry the bowl they were soaking in and reuse it). Toss them in the oil and seasonings so they are all evenly coated.
- To bake in an oven - Spread the fries between 1 large or 2 medium parchment paper lined baking sheets. Make sure they are in one even layer with a little space around each fry. Bake for 20 minutes, then flip them all over and continue baking for about another 20 minutes or until golden and crispy. If using 2 trays switch their position in the oven when you flip them so both trays bake evenly.
- To air fry - You will probably need to cook in 2 batches or half the recipe. Add the fries to the air fryer and cook at 380°F for about 25 minutes until golden brown, shaking halfway.
- Serve - Remove from the oven/air fryer, transfer to a serving platter, and scatter with fresh parsley and vegan feta cheese. Enjoy immediately.
NUTRITION
Serving: 1serving | Calories: 404kcal | Carbohydrates: 43g | Protein: 9g | Fat: 23g | Saturated Fat: 2g | Sodium: 1098mg | Potassium: 1008mg | Fiber: 6g | Sugar: 2g | Vitamin A: 363IU | Vitamin C: 47mg | Calcium: 78mg | Iron: 3mg
