Greek Fries

Ingredients:

For the Greek Fries:

• 4 large russet potatoes, peeled and cut into fries

• Duck fat, for frying

• Seasoned salt (mix of salt, dried oregano, garlic powder, and a pinch of paprika)

For the Tahini Sauce:

• 1/3 cup tahini

• 2 tablespoons lemon juice

• 1 clove garlic, minced

• 1/2 teaspoon cumin

• Water, as needed for consistency

• Salt, to taste

For the Greek Salad Toppings:

• 1/2 cup feta cheese, crumbled

• 1/2 cup cherry tomatoes, halved

• 1/2 cup cucumber, diced

• 1/4 cup red onions, thinly sliced

• 1/4 cup Kalamata olives, pitted and sliced

• Fresh parsley, chopped for garnish

Instructions:

1. First Fry:

   • Heat the duck fat in a deep fryer or large pot to 325°F (163°C).

   • Fry the potatoes in batches for 4-5 minutes each, until soft but not colored.

   • Remove from fat, drain, and let cool for 30 minutes.

2. Second Fry:

   • Increase the duck fat temperature to 375°F (190°C).

   • Fry the potatoes again until golden and crispy, about 3-4 minutes.

   • Drain and immediately sprinkle with seasoned salt.

3. Prepare the Tahini Sauce:

   • In a bowl, whisk together tahini, lemon juice, minced garlic, and cumin.

   • Gradually add water until the sauce reaches a drizzling consistency. Season with salt.

4. Prepare Greek Salad Toppings:

   • In separate bowls, slice cherry tomatoes, cucumber, red onions, and Kalamata olives.

5. Assemble the Greek Fries:

   • Place the seasoned fries in a serving dish.

   • Top with the Greek salad vegetables.

   • Drizzle generously with the tahini sauce.

   • Sprinkle crumbled feta cheese and chopped parsley over the top.

6. Serve:

   • Enjoy this unique and flavorful take on Greek Fries as an appetizer or side dish.