I’ve been pinning, I’ve been pinning.
Pictures of loaded Mediterranean fries filled my feed a few weeks ago and I said to myself, those will be made. So I did – and guess what? They are legit.
The first night I made them, I used roasted potatoes. The next day I went back at them with sweet potatoes fries as the base. Personally, I enjoyed them better with regular potatoes, but I would consume either version. I’m always looking for interesting vegetarian options and this is one. However, I did make chicken souvlaki, which complimented the Mediterranean vibe of this dish perfectly.
The recipe I saw on Pinterest was by Pinch of Yum. I made her marinated chick peas, and used her topping suggestions of chopped romaine, tzatziki, feta, fried pitas and hot sauce. Truthfully, loaded Mediterranean fries are only about layering – anyone can do that.
- 1 bag of sweet potato fries
- Chopped romaine
- Feta, crumbled
- Pita Chips
- 1 can chick peas, rinced
- 2-3 cups tomotos, chopped
- Handful fresh parsley, chopped
- 1 large garlic clove, minced
- Cook sweet potato fries according to package. I used Alexia brand. Or make your own, but I have yet to master the homemade sweet potato fry.
- While fries are cooking, combine chick peas in a bowl with chopped tomatoes, olive oil, chopped parsley, garlic, and lemon to taste. Season with salt and pepper. Set aside.
- When fries are ready, place a serving in a shallow bowl, layer with chick peas, tzatziki, chopped romaine, feta, hot sauce and crumbled pita chips. Enjoy!
I was really happy with these loaded fries. Feel free to load as much or little of each topping as you prefer; Wizzy goes heavy feta, I go easy. As far as a kid rating, only one of the three embraced the Mediterranean fry, but that is not going to prevent me from throwing these back in their little faces sometime soon.
To vegetarian options!
Another one of my favourite recipes involving fries, breakfast poutine.