Crispy, well-seasoned homemade fries are impressive enough; but when you load them up with feta, pumpkin seeds, brown butter, cilantro and a chipotle lime greek yogurt dipping sauce, they become truly impressive and extra delicious. This recipe is loaded with flavor and texture and makes a perfect side or appetizer. Or, let’s be honest, you could probably just eat half the pan yourself and call it supper.
I used large russet potatoes when making this batch of fries. You can definitely sub in sweet potatoes or even frozen French fries when making these at home — depending on how healthy or ambitious you’re feeling.
I’m not sure why, but since Trevor and I got married, we’ve been almost obsessed with making homemade fries in the oven — like making them more than once a week kind of obsessed. We even had a few friends over just for homemade fries and milkshakes. Which they were a bit confused by at first but were eventually convinced to try. Fries and shakes are totally a thing, right?
One of my best tricks for achieving crispy fries in the oven is not flipping them. Just let them do their thing until the timer goes off and try really, really hard not to touch them before then!
This chipotle lime greek yogurt dipping sauce is so, so easy. I literally just mixed it all together right in the yogurt cup. This is one of those dips that gets better the longer the flavors get to mingle so make it a bit ahead of time if you think of it.
- LOADED FETA FRIES:
- 3 large russet potatoes / cut lengthwise into ¼" strips
- olive oil
- 2 tsp seasoning salt
- salt + pepper
- 1½ TB butter
- ¼ cup pumpkin seeds
- 2 tsp lime juice
- handful of cilantro / chopped
- ⅓ cup feta cheese
- CHIPOTLE LIME YOGURT DIPPING SAUCE:
- ¾ cup greek yogurt / one individual container
- 1 tsp lime juice
- 1 tsp chipotle powder
- ½ tsp garlic salt
- ½ tsp onion powder
- a few dashes of hot sauce
- Combine all yogurt dipping sauce ingredients. Stir well and refrigerate until ready to use.
- Preheat the oven to 425 degrees. Prepare a large baking sheet by lining with parchment paper. Lightly oil parchment paper with olive oil.
- Season cut fries with a drizzle of olive oil (1-2 TB), seasoning salt and salt and pepper. Arrange in an even layer on the baking sheet and bake for 35-45 minutes or until fries reach your preferred level of crispiness.
- While fries are baking, heat the butter and pumpkin seeds in a small skillet over medium heat. Stir often to avoid burning the seeds. Once the butter has browned (solids have separated and the butter begins to foam), remove from heat and set aside.
- When fries have finished baking, pour butter sauce over the fries and sprinkle with lime juice. Toss to coat and top them off with cilantro and feta. Serve with a side of chipotle yogurt dipping sauce (recipe below).