These loaded fries bring together the humble potato with fresh, vibrant toppings for a proper feast. The chips themselves are worth the bit of extra effort, with a good soak in salted water helping to remove excess starch for extra crispness.
I’ve always found that homemade chips beat the shop-bought ones hands down. The key is getting them dry after soaking before they are cooked. A bit of patience pays off here. Then you can either oven bake or deep fry depending on which you prefer.
The Greek topping is a simple mix of cucumber, tomatoes, olives and red onion that works brilliantly with the salty feta cheese crumbled over the top. The pomegranate seeds add little bursts of sweetness and a nice crunch, while the fresh herbs bring everything together.
What makes this dish stand out is the contrast between the hot, crispy chips and the cool, fresh toppings. The oregano mixed with the chips before baking adds another layer of flavour that complements the Mediterranean theme.
This isn’t fancy cooking, just good ingredients put together. It works well as a main meal or shared as part of a spread when friends come round. You can prep all the toppings while the chips are in the oven, so it’s straightforward to pull together.
The recipe is fairly forgiving too. If you don’t have pomegranate seeds, don’t worry about it. Got some leftover peppers in the fridge? Chuck them in. The basic combination of crispy chips, fresh veg, herbs and feta creates a solid foundation.
It’s a colourful plate that tastes as good as it looks, perfect for when you want something a bit different from your usual chips. The flavours work well together without being complicated, letting the quality of each ingredient shine through. This goes particularly well alongside the lamb kebabs I made recently as well!
Greek Loaded Fries with Feta and Pomegranate
Ingredients
- 1 kg potatoes, washed and cut into chips
- 1 medium cucumber, diced
- 3 medium tomatoes, diced
- 100g olives
- 200g feta cheese, crumbled
- 100g pomegranate seeds
- 1 small red onion, finely sliced
- Small bunch fresh parsley, chopped
- Small bunch fresh dill, chopped
- Small bunch fresh mint, chopped
- 1 tsp salt
- 1 tsp dried oregano
- 4 tbsp olive oil
- 1 tbsp lemon juice
Directions
- Wash the potatoes and cut them into chips. Place in a large bowl of cold water with 1 teaspoon of salt. Leave to soak for 1 hour.
- Preheat the oven to 220°C, or heat your oil if deep frying.
- After soaking, drain the potatoes thoroughly and pat them completely dry with kitchen paper.
- If oven baking, place the chips in a large bowl and toss with 3 tablespoons of olive oil, salt, and dried oregano until evenly coated. Spread the chips on baking trays, ensuring they’re not overcrowded. Bake for 35-40 minutes, turning halfway through, until golden and crispy.
- If deep frying I like to double cook my chips. 7-8 minutes at a lower temperature (130C), cool completely, then 5 minutes at a higher temperature (190C) until golden and crispy. Toss with a little salt and oregano to finish.
- While the chips are underway, prepare the toppings: dice the cucumber and tomatoes, finely slice the red onion, and chop the herbs.
- In a bowl, combine the cucumber, tomatoes, olives, red onion, pomegranate seeds, and herbs. Drizzle with the remaining tablespoon of olive oil and the lemon juice, then toss gently.
- Once the chips are ready, transfer them to a large serving platter, top the hot chips with the fresh vegetable mixture and crumble the feta cheese over everything.
- Serve immediately while the chips are still hot and crispy.
