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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Loaded Greek fries with pickled red onion

Loaded Greek Fries

Posted by: Ari Laing

These loaded Greek fries are topped with lamb, pickled red onions, and feta cheese. You'll love them dipped in whipped feta or tzatziki! Serve with lemon wedges and fresh dill for a fun, flavorful side dish! GF

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Posted by: Ari Laing
Loaded Greek fries with pickled red onion
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Loaded Greek Fries

These loaded Greek fries are topped with American lamb, pickled red onions, and feta cheese. You'll love them dipped in whipped feta or tzatziki! Serve with lemon wedges and fresh dill for a fun, flavorful side dish! GF
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Appetizer, Snack
Cuisine: American
Keyword: baked french fries, Greek lamb, ground lamb, whipped feta
Servings: 8 servings
Calories: 193kcal
Author: Ari Laing

Equipment

  • Rimmed baking sheet
  • Parchment paper
  • Medium skillet

Ingredients

  • 1 28 oz bag of frozen french fries rosemary, if you can find them!
  • 2 Tbsp extra virgin olive oil
  • 1 lb ground American lamb
  • 1 tsp Kosher salt
  • 1 tsp dried oregano
  • ½ tsp dried thyme
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp freshly ground black pepper
  • Feta cheese, pickled red onions, lemon wedges, whipped feta dip, and/or tzatziki for serving, see note below

Instructions

  • Make the french fries. Place frozen fries on a parchment-lined rimmed baking sheet, then bake until the fries are crispy on the outside, but tender and fluffy on the inside. If following package directions, this is usually about 20-24 minutes total at 425F.
  • Cook the lamb. Heat 2 Tbsp of oil in a large skillet over medium-high heat. When hot, add the ground lamb, then sprinkle with 1 tsp Kosher salt, 1 tsp dried oregano, ½ tsp dried thyme, ½ tsp garlic powder, ½ tsp onion powder, and ¼ tsp freshly ground black pepper. Cook, stirring occasionally to break up, until the lamb is fully cooked through, about 5-7 minutes. Set aside.
  • Assemble the Greek fries. Use a slotted spoon to transfer the cooked lamb on top of the crispy fries (directly on the baking sheet or on a platter), then scatter with crumbled feta, pickled red onions, and fresh dill or oregano (fresh parsley is good too!), if using. Serve with lemon wedges and whipped feta (see below for recipe) or tzatziki.

Notes

  • Nutrition facts do not include optional toppings. 
  • To make quick pickled red onions, see here.
  • To make whipped feta dip: combine 4 oz feta cheese, 4 Tbsp mixed chopped herbs (dill, mint, oregano), and 2 Tbsp olive oil in a food processor fitted with blade attachment. Pulse until well mixed, then stream in ¼ - ½ cup water, depending on how thick or thin you want the sauce.
  • To make homemade french fries: wash, peel (optional), then cut 3 medium Russet potatoes into ¼" strips. Soak in a large bowl of cold water for 30 minutes, or up to overnight. Pat them dry, then season with EVOO, Kosher salt, and dried oregano. Bake in a single layer on a rimmed baking sheet (do not let them touch or overlap, which will cause the potatoes to steam instead of getting crispy) at 425F for ~40 minutes, flipping once halfway through.

Nutrition

Sodium: 325mg | Calcium: 15mg | Vitamin C: 1mg | Vitamin A: 7IU | Sugar: 1g | Fiber: 1g | Potassium: 134mg | Cholesterol: 41mg | Calories: 193kcal | Monounsaturated Fat: 8g | Polyunsaturated Fat: 1g | Saturated Fat: 6g | Fat: 17g | Protein: 9g | Carbohydrates: 1g | Iron: 1mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!