Loaded Greek Street Cart Fries
These crispy, oven-baked fries are topped with fresh tomato, cucumber, tangy feta, crunchy roasted chickpeas then drizzled with creamy tzatziki sauce creating an easy solution for a weeknight meal.
Prep Time10 minutes mins
Cook Time30 minutes mins
Course: Main Courses
Cuisine: Mediterranean
Keyword: Easy weeknight meals, game day snacks
Servings: 2 -3 servings
For the chickpeas:
- ½ cup canned chickpeas drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon garlic salt
- 1 teaspoon dried oregano
- ½ teaspoon ground pepper
- For the marinated veggies:
- 1 tablespoon olive oil
- ½ tablespoon fresh lemon juice
- 2 teaspoons chopped Italian parsley
- ½ teaspoon chopped fresh dill
- ½ cup diced roma tomatoes
- ½ cup diced red pepper
- ⅓ cup diced English cucumber
- For the fries:
- ½ bag Grown in Idaho Potatoes Hand Cut Fries
- ⅓ cup crumbled feta cheese
- ¼ cup kalamata olives cut in half lengthwise
- 2 tablespoons chopped red onion
- ½ cup tzatziki sauce
Heat the oven. Preheat the oven to 420°F.
Roast the chickpeas. Spread the chickpeas out on a paper towel and pat them dry. Add to a bowl and toss with olive oil, garlic salt, oregano and ground pepper. Spread in a single layer on a rimmed baking sheet and bake for 25 minutes.
Bake the fries. Spread the fries in a single layer on a rimmed baking sheet and bake according to package directions, 20 - 30 minutes.
Marinate the tomatoes and pepper. Add the tomatoes, cucumber and red pepper to a small mixing bowl. Toss with olive oil, lemon juice and herbs. Let marinate in the refrigerator while the potatoes are roasting.
Assemble. Add the warm fries to a serving dish of your choice. Top with the chickpeas, marinated veggies, olives, feta and tzatziki. Serve and enjoy!