These crispy thick cut fries are packed with your favorite greek flavors for a fun twist! Served with a creamy kefir tzatziki sauce for a boost of probiotics for a happy gut.

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Greek Feta Fries with Kefir Tzatziki

Author: Kelsey Romano
These crispy thick cut fries are packed with your favorite greek flavors for a fun twist! Served with a creamy kefir tzatziki sauce for a boost of probiotics for a happy gut.
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Ingredients
 

Kefir Tzatziki

  • 1 cup strained @LifeWay Plain Grass-fed Kefir , see notes for how to strain
  • 2 cloves garlic, minced
  • 1 mini cucumber, shredded
  • 1 tbsp lemon juice
  • 2 tbsp fresh dill
  • 1 tbsp fresh parsley
  • salt & pepper, to taste

Fries

  • 2-3 large russet potatoes, washed and cut into thick fries
  • 2 tbsp olive oil
  • salt & pepper, to taste
  • juice from 1/2 lemon
  • handful sheep's milk feta, crumbled
  • fresh parsley, to garnish

Instructions
 

Kefir Tzatziki

  • Mix thinly shredded cucumber, minced garlic, lemon juice, salt, dill and parsley into strained kefir until well combined. Garnish with rest of the dill.

Fries

  • Preheat oven to 425.
  • Add potatoes to a large bowl with ice cold water. Let sit for about 20-30 minutes. Remove from water and pat dry.
  • Season with olive oil, salt, pepper, and a splash of lemon juice.
  • Spread evenly on greased baking sheet and bake for about 20-25 minutes. Flip fries around and place back in oven for another 20 minutes. Until fries are golden and crispy.
  • Remove from oven and place on plate. Sprinkle with feta and parsley. Serve with dip.

Notes

Making the strained kefir:
  1. About a day in advance, line a mesh strainer with coffee filters, a double layer of cheese cloth, or a natural (untreated or dyed) paper towel. Rest the strainer over a bowl so it hovers (doesn’t touch the bottom), leaving at least 1 ½” of room between the bottom of the bowl and the strainer. Pour the kefir into the lined strainer, cover with plastic wrap or foil, and place in the refrigerator for roughly 24 hours to strain. After 24 hours, you should be left with a thick kefir “cheese.”
  2. After 24 hours, remove the strainer, discard the liquid, and scoop the kefir “cheese” into a seal-able container. It will keep in the fridge for about a week.
  3. When you’re ready to make your dip, combine all dip ingredient together in a bowl and mix well. Refrigerate for at least an hour for the flavors to mesh.
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