Topped with chopped tomato, onion, olives and cheese, sprinkled with chopped fresh rosemary and drizzled with fresh lemon juice, Greek-inspired fries make a lovely side dish.
- 2 to 3 plump tomatoes
- 1 onion
- 8 pitted olives
- 125 grams cheese feta is best
- 2 large potatoes
- cooking oil for frying
- 1 lemon cut into wedges
- 1 sprig fresh rosemary leaves stripped off and chopped
- Halve the tomatoes, scoop out and discard the centers. Cut the tomatoes into small cubes.
- Peel the onion and cut into the same size as the tomato pieces.
- Roughly chop the olives.
- Cut the cheese into half-inch slices then cut each slice into small cubes.
- In a bowl, toss together the tomatoes, onion, olives and cheese cubes. This is your topping. Set it aside for now.
- Heat enough cooking oil in a pan to reach a depth of three inches.
- Fry the potatoes in hot oil until golden and crisp.
- Pile the fried potatoes in a shallow bowl and scatter the topping around them.
- Sprinkle chopped rosemary over the potatoes and serve with lemon wedges on the side.
1. Don’t have rosemary? Try basil. 2. The lemon wedges aren’t ornamental. Squeeze lemon juice over the potatoes before eating. 3. You can’t eat this with your fingers. Use forks. Updated from a recipe originally published in July 19, 2018