Mediterranean Loaded French Fry Salad Recipe

1. 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.

Fries:

1. In a large, heavy-bottomed pot, heat 2 to 3 inches of vegetable oil over medium-low heat until the temperature reaches 325 degrees F.

2. Fill a large bowl with cold water, ice, and 1 tablespoon of lemon juice.

3. Peel the potatoes and slice into ¼-inch thick strips, about 3-inches long. Transfer the potato slices to the cold water as you go.

4. 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.

5. Line 2 baking sheets with thick paper, such as brown paper grocery bags.

6. Remove the potatoes from the fridge and drain, then dry completely with a clean kitchen towel.

7. Working in batches, cook the potatoes in the hot oil for 6 to 8 minutes, or until they’re soft and light golden in color.

8. 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 to 20 minutes.

9. Increase the oil temperature to 375 degrees F.

10. Working in batches, return the fries to the hot oil and cook for another 2 to 3 minutes, or until golden brown and crispy. Drain on clean paper-lined baking sheets.

11. Sprinkle generously with the zesty seasoning.

To Assemble:

1. Spread a layer of fries on a platter and top with some of the yogurt sauce, chickpeas, cucumbers, lettuce, tomato, red onion, and feta cheese.

2. Top with more yogurt sauce. Sprinkle with dill.

3. Enjoy!