Loaded Greek Sweet Potato Fries

Loaded Greek Sweet Potato Fries | ourfourforks.com

When it comes to quick weeknight meals, I tend to go through regional phases of cooking in the most stereotypically American sense (a bit embarrassing). For a month or more I’ll make “Mexican” food – simple salads or tacos seasoned with cumin, cilantro and avocado, topped with salsa. Then I may move onto “Italian” for a couple weeks; spaghetti squash pasta, eggplant parmesan, pizzas, etc. until I run out of Josh’s tomato sauce.

 

This month has been all about “Greek” food. The phase began with a simple desire for grass-fed lamb and we’re only in the middle of it. These loaded Greek fries pile on all my favorite elements of Americanized Greek cuisine: oregano sweet potato fries topped with spiced lamb meat, tzatziki sauce, fresh tomatoes, feta and pickled red onions. They’re a perfect, satisfying and healthy alternative to greasy summer food.

 

Loaded Greek Sweet Potato Fries | ourfourforks.comWHY IT’S HEALTHY// Loaded Greek fries are naturally gluten free and paleo (if you eat dairy and it’s well sourced). Sweet potato fries are a great source of nutrient-dense carbs; they are high in fiber and nutrients, including potassium, vitamin A, vitamin C and iron. Grass-fed lamb is a complete protein (containing all 8 essential amino acids) as well as B vitamins, niacin, zinc, and iron. //

 

For a simple appetizer or side, omit the toppings and serve the sweet potato fries with the tzatziki dipping sauce.

 

Loaded Greek Sweet Potato Fries | ourfourforks.comLoaded Greek Sweet Potato Fries | ourfourforks.com

4.0 from 1 reviews
Loaded Greek Sweet Potato Fries
 
Prep time
Cook time
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Loaded greek fries, baked with oregano and garlic, then topped with spiced lamb meat, tzatziki sauce, fresh tomatoes, feta and pickled onions. Gluten free and paleo (if you eat dairy)!
Author:
Recipe type: Appetizer
Cuisine: Greek
Serves: 6
Ingredients
For the fries:
  • 2 lbs sweet potato, cut into ¼ inch matchsticks
  • 2 tablespoons cornstarch
  • 3 tablespoons melted coconut oil or ghee
  • 2 teaspoons dried oregano
  • 2 teaspoons salt
  • 1 tablespoon garlic powder
  • ground pepper
For the lamb:
  • 1 tablespoon olive oil
  • ½ cup chopped onion
  • 2 garlic cloves, chopped
  • 1 lb grass-fed ground lamb
  • pinch of red pepper flakes
  • 1 teaspoon salt
  • 2 teaspoons ground coriander
  • ½ teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • ½ teaspoon dried oregano
  • ½ cup fresh mint, chopped and divided
  • ½ cup fresh parsley, chopped and divided
For the tzatziki:
  • 1 cup plain greek yogurt
  • 1 tablespoon white wine vinegar
  • 1 tablespoon fresh lemon juice
  • ½ cucumber, grated
  • 2 garlic cloves, chopped
  • 1 teaspoon salt
  • ¼ cup fresh parsley, mint and/or dill
For the quick pickled red onion:
  • ½ red onion, thinly sliced
  • ¼ cup apple cider vinegar
  • 2 teaspoons organic sugar
  • ½ teaspoon salt
Assembly:
  • 1 large tomato, chopped
  • 3 oz crumbled feta
  • lemon (optional)
Instructions
For the fries:
  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Rinse the matchsticks thoroughly in cold water and dry with a dishtowel (this removes some starch and makes them crispier).
  3. Put the matchsticks in a large ziplock bag, add the cornstarch and shake vigorously until the sweet potato is lightly coated.
  4. Add the coated matchsticks to a large mixing bowl, add the coconut oil (or ghee) and stir to coat.
  5. Add the oregano, garlic powder, salt and pepper and mix to distribute evenly.
  6. Line two baking sheets with aluminum foil, coat lightly with oil and arrange matchsticks on the pan in a single layer without touching.
  7. Bake for 30 minutes or until crispy, flipping the matchsticks and rotating the pan halfway through.
For the lamb:
  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Add the onion and sauté until soft, 5-10 minutes.
  3. Add the garlic, lamb, red pepper flakes and salt and cook until the lamb is just browned through, about 10 more minutes.
  4. Add the coriander, cumin, cinnamon and oregano and stir well.
  5. Remove from heat and stir in ¼ cup of the fresh parsley and ¼ cup of the fresh mint and set aside.
For the tzatziki:
  1. Mix all the ingredients in a small mixing bowl and set aside.
For the quick pickled red onion:
  1. Add all ingredients to a small microwavable bowl and microwave for one minute.
  2. Stir and microwave one minute more.
Assembly:
  1. Arrange the sweet potatoes on a large serving platter.
  2. Top with lamb, feta, tomatoes, a bit more feta, tzatziki, pickled onions and remaining ¼ cup chopped parsley and ¼ cup chopped mint.
  3. Squeeze fresh lemon wedges on top.
  4. Enjoy!
Notes
Quick pickled red onions barely adapted from Bon Appétit.
Spiced ground lamb inspired by Bon Appétit.

 

Comments

  1. says

    We made these for a twist on Thanksgiving to many accolades. We used frozen sweet potato fries to save time but in the future, I would take the time to make them from scratch. Loved the quick pickled onions.

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