400g bag frozen oven-ready straight cut French Fries
¼ tsp. garlic powder
¼ tsp. paprika
4 Marcangelo Greek Style Bacon Twisters
2 Tbsp. red onion, minced
8 cherry tomatoes, quartered
1 mini cucumber, finely diced
6 green or Kalamata olives, pitted and chopped (optional)
2 tsp. extra virgin olive oil
2½ oz. Greek feta, crumbled
1 tsp. lemon zest
1 tsp. fresh oregano, chopped
1 Tbsp. fresh parsley, chopped
½ cup tzatziki
Preheat the oven to 425°F.
Spread frozen French fries in a single layer on a dark, nonstick baking sheet. Dust evenly with the garlic powder and paprika. Bake for 20 to 24 minutes (or according to package directions) until golden, flipping fries half way through.
When flipping the fries, remove Greek Style Bacon Twisters from packaging and place on a foil lined baking sheet. Cook for 14 to 16 minutes, turning once until bacon is crispy and chicken is cooked through.
While twisters and fries are cooking prepare the Greek topping. Soak the red onion in a generous cup of water if it tastes sharp to draw out any bitter juices. Drain well before using and then toss with the cherry tomatoes, cucumber, olives, extra virgin olive oil and Greek feta.
To serve, pile crispy fries onto a large serving platter and sprinkle with lemon zest and oregano. Top fries with the Greek toppings and fresh parsley. Serve while hot with bacon twisters and tzatziki.