Today is National French Fry Day! Yippee! Despite my attempts to be as low carb as possible, I can't resist a good French Fry.
Thomas Jefferson had potatoes served in the "French Manner" at a White House dinner in 1802. The expression "French fried potatoes" first occurred in print in English in an 1856 cookbook. Some say that fries were created in Belgium and became popular when introduced to American soliders who were stationed in Belgium during WW1.
The JR Simplot company is credited with successfully commercializing French fries in frozen form during the 1940's. Ray Kroc contracted them to supply frozen fries in 1967 to his McDonald's franchises.
In Canada, fries are more than just a side dish, they are a staple of meals. In the 1950's fries became a major component of poutine, where they were topped with cheese curds and gravy. Around that same time, people in Philadelphia and Chicago began eating fries topped with chili and cheddar cheese. The popular In-N-Out hamburger chain serves Animal Fries topped with cheese, grilled onions and secret sauce. In Ireland, curry fries are popular at chips shops.
Greek French Fries
2 large russet potatoes
2 tablespoons olive oil
1/2 teaspoon dried oregano
1/4 teaspoon lemon zest
salt and pepper
1 teaspoon garlic powder
2 tablespoons store bought tzatziki
1/2 cup feta cheese
2 tablespoons fresh parsley
Preheat oven to 425F. Line a baking sheet with parchment paper.
Thinly cut potatoes into long strips to form fries or wedges depending on taste. Toss them with oil, oregano, zest, salt, pepper and garlic. place in single layer on the baking sheet.
Bake fries for 20-30 minutes, roatating the pan halfway through baking.
Toss fries with tzatziki, feta and parsley and serve.