Greece, Europe · Souvlaki

Souvlaki Loaded Fries

Name: Souvlaki Loaded Fries
Cook time: 45 min
Total time: 45 min
Yield: Serves 2
Cuisine: Greece
Ingredients: Potatoes 480 g; Vegetable oil (for the fries) 1½ tbsp; Salt (for the fries) ¾ tsp; Dried oregano (for the fries) ¾ tsp; Pork shoulder 240 g; Lemon juice 1½ tbsp; Olive oil 1½ tbsp; Minced garlic (cloves) 1; Dried oregano 1 tsp; Smoked paprika ½ tsp; Salt ½ tsp; Greek yogurt (unsweetened) 120 g; Cucumber ½; Garlic (for the sauce, cloves) ½; Feta 60 g; Tomato 1; Red onion ¼; Chopped parsley 1 tbsp

Crisp oregano fries piled high with lemony pork, crumbled feta and a tzatziki drizzle: Greek street food flavours as a sharing snack.

ServingsServes 2

Total cooking time45 min

DifficultyEasy

Method

Preheat the oven to 230°C. Scrub the potatoes (no need to peel), cut into 1 cm thick sticks, soak in cold water for 10 minutes to wash off the starch, then dry them completely with kitchen paper. Toss with the oil, salt and oregano and spread on 1 lined baking tray(s) so the fries do not touch.
Add in this stepPotatoes 480 gVegetable oil (for the fries) 1½ tbspSalt (for the fries) ¾ tspDried oregano (for the fries) ¾ tsp
Bake in the oven at 230°C for , turning once halfway. They are done when the edges are deep golden and they rattle crisply when you shake the tray.
oven
While the fries bake, cut the pork into small 1.5 cm pieces and toss with the lemon juice, olive oil, garlic, oregano, smoked paprika and salt. Leave for 15 minutes; small pieces take on the flavour quickly.
Add in this stepPork shoulder 240 gLemon juice 1½ tbspOlive oil 1½ tbspMinced garlic (cloves) 1Dried oregano 1 tspSmoked paprika ½ tspSalt ½ tsp
Grate the cucumber and squeeze it dry, then mix it with the yogurt, finely grated garlic and a pinch of salt for . Loosen with 1 to 2 tsp water so it is easy to drizzle.
Add in this stepGreek yogurt (unsweetened) 120 gCucumber ½Garlic (for the sauce, cloves) ½
Heat a 26 cm pan over high heat until smoking and spread the pork in a single layer. Leave it untouched for the first 2 minutes to brown underneath, then stir-fry for in total. It is done when browned outside with no pink left when you cut a piece.
high heat
Spread the fries on a large platter and top with the pork and its pan juices. Crumble over the feta, zigzag the tzatziki across, then scatter with diced tomato, chopped red onion and parsley. Eat straight away, before the fries soften.
Add in this stepFeta 60 gTomato 1Red onion ¼Chopped parsley 1 tbsp

Cook's tip

Damp potatoes steam instead of crisping, so dry them thoroughly. Short on time? Bake frozen fries according to the packet. Feta is salty, so season the pork lightly.

Cooking it at camp

One cast-iron pan does it. Parboil the potatoes for 5 minutes at home and cool them; on site, fry them in plenty of oil over medium heat, turning, for 12 to 15 minutes until crisp. Lift them out, fry the pork in the same pan over high heat, and bring the tzatziki and feta in the cool box.