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  • Recipe by
  • Prep time
    20 minutes
  • Cook Time
    60 minutes
  • Serves
    2-4

Equipment: Pre-Cut Parchment Paper Sheets.

Ingredients

Tomato and Cucumber Salad

2 roma tomatoes, diced

2 Persian cucumbers, diced

1/4 cup kalamata olives, sliced

1/4 cup red onion, diced

1/2 cup feta cheese, crumbled

2-3 tablespoons lemon

2 tablespoons parsley, finely chopped

2 tablespoons dill, roughly chopped

1 tablespoon mint, finely chopped

1 tablespoon oregano, finely chopped

Salt

Pepper

Tzatziki

1/2 cup greek yogurt

2 tablespoons grated Persian cucumber

1 garlic clove, grated

2 tablespoons lemon juice

1 teaspoon honey

2 teaspoons dill, finely chopped

1 tablespoon olive oil

1/2 tsp sumac

Salt

Fries

3-4 Yukon gold potatoes, unpeeled and cut into 3/4 inch pieces

3 tablespoons olive oil

Salt

Pepper

2-3 teaspoons zataar

Garnish

Lemon wedges

Fresh herbs

Sumac

Preparation

Tomato and Cucumber Salad

Wash and prep ingredients.

Add tomatoes, cucumber, olives, red onion, fest, lemon, and herbs into a large bowl. Season with salt and pepper and set aside.

Tzatziki

Add yogurt, cucumber, garlic, lemon, honey and dill to a large bowl. Season with salt, drizzle olive oil and top with sumac. Chill until ready to serve.

Fries

Preheat the oven to 450 degrees.

Bring a large pot of salted water to a boil. Add potatoes and cook for 7-8 minutes until the edges start to soften. Drain and let sit for 5 mins.

Add potatoes to a large bowl. Drizzle with 3 tablespoons olive oil and season with salt and pepper. Toss to coat.

Line two baking sheets with Kana pre-cut parchment paper sheets. Spread potatoes across baking sheets, ensuring no fries are overlapping.

Bake for 40-50 minutes, flipping a few times until golden brown and crispy. Remove fries from oven and sprinkle with zataar.

Add potatoes to a large bowl. Drizzle with 3 tablespoons olive oil and season with salt and pepper. Toss to coat.

Add fries to a large plate or serving platter. Top with cucumber & tomato salad, drizzle with tzatziki or serve on the side. Garnish with more sumac, fresh herbs and serve with lemon wedges.

Note: If there are any additional notes for your recipe add them here.

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Danielle Campbell