Tuesday, January 15, 2013

My Low-Fat Greek Fries

We've long been fans of British chips and vinegar. I bake fry-shaped potatoes on smoking hot sheet pans (preheated in a 450-degree oven), then salt them generously once they're blistered and golden. We slosh Heinz malt vinegar all oven them, once served.

And we're big fans of the super yummy potatoes served up at the nearby Athenian Room. They do the thicker-cut steak fry, and if you get the Chicken Pita Plate, the dressing from the salad swoops on over to puddle around the fries making for a taste sensation. Only, sometimes there's not enough dressing so we always ask for extra. You might recall the terrifying event of 2010 when Tina Fey mentioned the Athenian Room on a web clip. Fear set into the neighborhood, prompting some neighbors to take their dinner at 5pm to avoid the hoards. We just avoided the place for about a month, until the excitement died down. And it did - they're back to drawing their regular crowd.

Lamb and Greek Salads are staples in the Pinch kitchen. It dawned on me a couple of months ago that I could totally reproduce a basic dressing and serve up some Greek fries (baked, natch) alongside our lamb burger. Whoa, baby! These things are good. We had them again tonight, which reminded me to write up the recipe Here it is:.

Pinched Greek Fries
Print recipe only here

INGREDIENTS
1-2 Russet potatoes per person, cut in half lengthwise, then cut into 1/2-cm thick wedges
Canola oil
Salt
Pepper
one small garlic clove
1/4 cup red wine vinegar (they're not created equal - I ony use Colavita)
1 teaspoon extra virgin olive oil
Generous pinch dried oregano

METHOD
Put 2 sheet pans in the oven and preheat to 450.

Trim potatoes into steak wedges. Toss in a bowl with 1-2 T canola oil.

Divide potatoes between sheet pans, spreading evenly.

Roast for about 25 minutes, turning and shaking the pan halfway thru baking time to ensure they're cooking evenly. Meanwhile, make dressing. Combine oil, vinegar, salt, pepper and oregano in a small measuring cup or serving bowl (I use a small ceramic pitcher). Use a garlic press to press clove into dressing. Stir to combine. Reserve.

Potatoes are done when slightly blistered, golden, and delicious. Toss with salt and serve on a platter with dressing on the side.

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