MEDITERRANEAN LOADED FRENCH FRY SALAD RECIPE BY TASTY
What could make a salad better? Fries, of course! These loaded fries are topped with your favorite Mediterranean toppings, from crunchy cucumbers and onion to creamy chickpeas and feta, brought together with a tangy, herby yogurt sauce.
Provided by Katie Aubin
Categories Appetizers
Time 1h5m
Yield 2 servings
Number Of Ingredients 19
Steps:
- Make the yogurt sauce: In a medium bowl, mix together the yogurt, parsley, dill, garlic, salt, and lemon juice. Cover and refrigerate until ready to use, up to 1 week.
- In a large, heavy-bottomed pot, heat 2-3 inches (5-7.5 cm) of vegetable oil over medium-low heat until the temperature reaches 325°F (170°C).
- Make the fries: Fill a large bowl with cold water, the ice, and 1 tablespoon of lemon juice.
- Peel the potatoes and slice into ¼-inch (½ cm) thick strips about 3 inches long. Transfer the potato slices to the cold water as you go. Rinse the potatoes under more cold water in the bowl until the water runs clear, rinsing off any excess starch. Add the remaining tablespoon of lemon juice and chill in the refrigerator for 30 minutes.
- Line 2 baking sheets with thick paper, such as brown paper grocery bags.
- Remove the potatoes from the fridge and drain, then dry completely with a clean kitchen towel.
- Working in batches, cook the potatoes in the hot oil for 6-8 minutes, or until they're soft and light golden in color. Remove the fries from the oil using a wire mesh skimmer and transfer to the prepared baking sheets to drain. Let stand at room temperature for 15-20 minutes.
- Increase the oil temperature to 375°F (190°C).
- Working in batches, return the fries to the hot oil and cook for another 2-3 minutes, or until golden brown and crispy. Drain on clean paper-lined baking sheets. Sprinkle generously with the zesty seasoning
- To assemble, spread a layer of fries on a platter and top with some of the yogurt sauce, the chickpeas, cucumbers, lettuce, tomato, red onion, and feta. Top with more yogurt sauce. Sprinkle with dill.
- Enjoy!
FRENCH POTATO SALAD
Steps:
- Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
- Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.
FRENCH FRY SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss half a 28-ounce bag frozen shoestring fries with 2 teaspoons each olive oil and chopped rosemary. Spread on a baking sheet and bake at 425˚ until crisp, about 30 minutes. Meanwhile, mix 1/2 minced shallot, 3 tablespoons champagne vinegar and a pinch of salt in a large bowl; whisk in 2 tablespoons olive oil and 1 tablespoon Dijon mustard. Add 1 chopped head frisee and 1/4 cup chopped chives. Add the fries and 2 ounces crumbled goat cheese, season with salt and pepper and toss.
FRIED POTATO SALAD
This recipe began with leftover fried potatoes I had on hand. We liked it so much that now I fry potatoes just to make this unique potato salad. Sometimes I add grated sharp cheddar for a cheesy twist. -Leann Stallard, Dryden, Virginia
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Sprinkle potatoes with applewood seasoning. In a large skillet, heat oil over medium heat. Add potatoes in batches; cook, stirring frequently, until potatoes are tender, 15-20 minutes. Cool completely. Transfer to a large bowl., Add remaining ingredients; gently toss to coat. Refrigerate until serving.,
Nutrition Facts : Calories 362 calories, Fat 25g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 585mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 2g fiber), Protein 5g protein.
FRENCH FRY TATER SALAD
My neighbor whose Mother passed away, gave me her recipe box, this was in it..thought I'd Share with my friends,,, Enjoy!
Provided by TAMMY WADE
Categories Potato Salads
Time 15m
Number Of Ingredients 11
Steps:
- 1. Mix all the ingredients together and refrigerate for a least 1 hour or more for flavors to mingle, even better the next day..Enjoy!
FRIED POTATO SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 350 degrees F.
- Add the potatoes to the hot oil and fry until golden and crisp, about 5 minutes. Remove from the fryer to a paper towel lined sheet tray to drain. Season with salt and pepper, to taste.
- While the potatoes are frying, mix together the mustard, mayonnaise, dill, and capers in a small bowl.
- Add the fried potatoes to a large serving bowl. Toss in the red onion and celery, then gently fold in the mayonnaise dressing. Season with more salt and pepper, if needed, and serve.
FRENCH FRIED POTATO SALAD
We ran out of potatoes one lazy Saturday, and potato salad was just the thing we needed to go with our grilled hamburgers. Turns out we had lots of French fries on hand in the freezer--so I baked up a batch and dressed them using my traditional recipe. The potato salad turned out so good, I've been making it with French fries since then.
Provided by Food Network
Categories side-dish
Yield Serves 4
Number Of Ingredients 9
Steps:
- Set French fries aside; keep warm. In a large bowl, combine all remaining ingredients until well blended. Add French fries to mixture in bowl; blend in with spatula, using folding motion, being careful not to break fries. Serve immediately.
FRENCH POTATO SALAD
Here's an easy-to-make potato salad that features a fresh, zippy tarragon dressing instead of the traditional mayonnaise. This is one of my husband's favorite recipes. I like to bring along a large bowlful for picnics, potlucks and backyard barbecues.-Cheryl Ruhr, Brookfield, Missouri
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4-6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, toss potatoes and onion. In a jar with tight-fitting lid, combine the oil, vinegar, tarragon, chives, salt and pepper; shake well. Pour over potato mixture and gently toss to coat. Let stand 1 hour. Serve at room temperature.
Nutrition Facts :
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