2cupsshredded cooked chicken or crispy chickpeasoptional
In a blender or food processor, add ketchup, roasted red peppers, paprika and red wine vinegar. Puree in 30 second increments, scraping down the sides between intervals. Continue until the mixture is smooth. Taste and adjust seasonings if needed. Set aside in the fridge.
Preheat oven to 425 degrees. Line two large rimmed baking sheets with parchment paper or silicone mats and set aside.
In a large pot, add potatoes, white vinegar, 1 tsp salt and enough water to cover the potatoes. Bring to a boil over medium high heat. Boil for five minutes, or until the potatoes are just barely tender.
Drain the potatoes very well. Transfer to a paper towel lined plate to ensure the potatoes are dry before going in the oven.
Spread the potatoes evenly on the two baking sheets. Drizzle the potatoes with the olive oil, oregano, remaining 1 tsp of salt and garlic powder. Toss gently to coat. Spread the potatoes out as much as possible.
Roast the potatoes in the oven for 15 minutes before flipping with a spatula. Rotate the sheets in the oven and roast for another 15 minutes, or until brown and crispy.
While the potatoes are roasting, make your Greek salsa. In a medium bowl, toss together tomatoes, olives, capers, onion, lemon zest, olive oil, red wine vinegar, oregano, dill and sumac (if using). Set aside.
Remove the potatoes from the oven and turn the broiler on. Top the fries with crumbled feta, the Greek salsa and chicken/crispy chickpeas (if using). Return to the oven and broil for 2-4 minutes, or until the feta is bubbling and the chicken is warmed through.
Remove from the oven, top with fresh herbs and serve with the smoky pepper ketchup. Eat immediately.