Loaded Greek Potatoes with Smoky Red Pepper Ketchup
Loaded Greek Potatoes with Smoky Red Pepper Ketchup
Print Recipe
|
From the genius Sara Forte at www.sproutedkitchen.com
Loaded Greek Potatoes with Smoky Red Pepper Ketchup
|
Print Recipe
|
From the genius Sara Forte at www.sproutedkitchen.com
| Servings | Prep Time | Cook Time |
| 4 | 30minutes | 30minutes |
| Servings | Prep Time |
| 4 | 30minutes |
| Cook Time |
| 30minutes |
Ingredients
- Potatoes
- 1 1/2 lbs baby potatoes cut into quarters
- 1 cup white vinegar
- 2 tsp sea salt divided
- 2 tsp dried oregano
- 2 tbsp Frescolio Milanese Gremolata Infused Olive Oil
- 1/2 tsp garlic powder
- Red Pepper Ketchup
- 1 cup ketchup
- 1/2 cup roasted red peppers jarred
- 1 tbsp Frescolio Red Wine Vinegar
- 1/2 tsp smoked paprika or sub with our Hungarian Paprika if you don't want a smoky flavour
- Greek Salsa
- 550 g cherry tomatoes sliced in half
- 1/2 red onion minced
- 1/2 cup kalamata olives pitted + chopped
- 1/2 cup fresh dill chopped
- zest of one small lemon
- 1 tsp dried oregano
- 1 tsp sumac optional
- 1 tbsp Frescolio Milanese Gremolata Infused Olive Oil
- 1 tbsp Frescolio Red Wine Vinegar
- 2 tbsp capers drained
- To serve
- 170 g feta crumbled
- handful fresh dill or parsley chopped
- 2 cups shredded cooked chicken or crispy chickpeas optional
Servings:
Units:
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Ingredients
Servings:
Units:
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Instructions
- 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.
Recipe Notes
This recipe uses our Milanese Gremolata Infused EVOO and Red Wine Vinegar. If you don't have Red Wine Vinegar, Sherry Vinegar is a good substitute. You could use any of the following EVOO's for a different taste: