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Loaded Mediterranean Fries

  • Writer: Hannah Cameron
    Hannah Cameron
  • Jul 6, 2020
  • 4 min read

Updated: Sep 19, 2020

A simple, savory, crispy lunch filled with pan-fried crispy potatoes, creamy tahini drizzle topped with fresh veggies. This will become your go-to lunch!

I love Mediterranean food; it's simply delicious! I love the taste of the food, how it's seasoned, and the amount of nutrients in its dishes. It is simply amazing and I truly can't get enough. My mom and I like (I LOVE, however) going to this Mediterranean spot for lunch, because the food is to live for! They have grilled salmon, chicken kabobs, chicken schnitzel (a seasoned breaded chicken- so good) and they pair it with hummus, pickled red cabbage, a tomato and cucumber salad, white or whole pitas, fries, just to name a few. When we leave, I am full and thankful to Jesus for the good food He created and how I can indulge in it with no regrets! These fries that I'm sharing with you are so simple to make, delicious, and are one of my favorite lunches to whip up when I'm craving carbs and starches, which is a lot. I love fries and that's why this recipe was born and now ready to be shared.


Enjoy and eat up!


INGREDIENTS:

-Fresh, local romaine for the base of the fries

-Sweet potatoes (yellow and red would be delicious, as well)

-Tahini

-Water

-Lemon Juice

-Diced or minced red onion, depending on how you like the size of the onion

Banana peppers (I used Greek peperoncinis)

Hot Sauce (optional, but makes dish tastier if you have it)


RECIPE:

Because fries are one of my go-to lunches, preparing them in different, healthy ways is a top priority. Sometimes I might want a crema on top of my fries, so instead of using a processed, prepackaged one, I'll use farm fresh ingredients to create my own rendition, so quality isn't compromised. One thing I like to remember is that it doesn't matter how many ingredients I have, but the quality of them. You know I have to add my talking sessions in between!


For the base, pull off some lettuce leaves from the head and rinse under cool water to get rid of dirt. Depending on how many portions you are making, use the appropriate amount of lettuce. Then, chop up lettuce, drying off gently with a towel and place on separate plates per how many people you're serving or even just one for yourself.


Then, finely dice your red onion and slice your peperoncini peppers, put aside.


Next, put tahini in a bowl and add enough water and lemon juice to make tahini nice and thin (don't make too thin, but just right) so it can be a perfect drizzle. Add salt and pepper, and garlic powder. Stir well and put to the side.


For the potatoes, wash skin under warm water leaning more to the cool side, and scrub with a brush or paper towel. Make sure to scrub well, because we're keeping the skin on. I love to keep the skin on, because it contains nutrients like Vitamin C amongst others. Dry skin and then cut potatoes in half. Then, slice the halves in slices and cut into small, diced sized pieces. The small size helps with the cooking process in the cast-iron pan by ensuring an even cooking and a great crispiness. Now, you can either soak your potatoes in cold water to get rid of the starch or keep on cooking. If I have the extra time, I love to soak my potatoes, but if I don't, then saute as normal.


Preheat cast-iron pan on high heat and once hot, turn heat to medium. Add enough of a healthy high heat cooking oil to the pan. When oil is nice and hot, add potatoes. Give everything a nice stir and let sit and sizzle. I like to return heat to high, then go back down to medium throughout the cooking process to ensure they are cooked in a way to obtain crispy results rather than cooking them on low then medium and so forth, which would yield a softer potato fry. If the oil starts to dry up throughout the cooking process, which happens at times, add just enough where you don't have to keep adding, but not too much to drench the potatoes in oil. Keep an eye on the pan and stir here and then; you do have to stay close to the pan. I learned a lot of this by trial and error, so if you're feeling like you can't get the hang of it, keep trying! Once nice and crispy, transfer your hot, beautiful, crispy potatoes onto a paper towel lined plate. I like to dab my potatoes with a paper towel to get rid of more oil, as well. Let cool for around 5 minutes before placing on top of lettuce, so it won't wilt the lettuce.


ASSEMBLE TIME:

Place chopped lettuce at the bottom, fries next. add a generous amount of tahini sauce on top, then, your onions and peppers, and lastly, your hot sauce.

I love the taste of the Greek peperoncinis; they add a delicious pickled taste.


Enjoy everyone and please let me know if you liked it! Be blessed.


Hannah


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