Greek-style baked potatoes: A delicious Mediterranean twist
Do you reach for potatoes several times a week? That's a big plus because they are not only tasty but also healthy. They have a lot of starch, quickly providing energy and making you feel full longer, so you don't snack between meals. However, it's worth preparing them in different ways, as these vegetables offer many possibilities. I recently found a Greek recipe that I really liked.
7 September 2024 15:57
The method of preparing potatoes significantly impacts their nutritional value. We definitely cook them most often. However, it's worth occasionally choosing baked potatoes. Prepared this way, they retain many nutrients, and their taste is excellent. They're much healthier for both the body and the figure than fried versions.
Always the same
Greeks bake potatoes similarly to any classic recipe. It's hard to come up with something new here. Vegetables we want to bake can be peeled, but it's unnecessary. If they have fairly thin skin, it's enough to scrub and rinse them thoroughly. Then, it's good to cut them into pieces, as smaller pieces bake faster. And what about parboiling? This process definitely speeds up baking, making the potatoes crispier. However, raw and cut into small pieces, they will still bake, but it will take longer, about an hour.
How do they do it in Greece?
Greeks serve baked potatoes with their favourite products, which they add to many traditional dishes. As you can imagine, these are olives, preferably black Kalamata varieties. They have a distinctive taste with a smoky aroma. The second addition is feta, undoubtedly the most famous Greek cheese. It's an integral part of Mediterranean cuisine. All of this ensures that the dish is well-composed. Mild potatoes, salty feta, and smoky olives - simple and delicious. It's also worth sprinkling the whole thing with parsley, which adds freshness. A good accompaniment is also Greek tzatziki sauce.
Greek-style baked potatoes
Ingredients:
- 1.8 kilograms of potatoes,
- 2-3 tablespoons of olive oil or vegetable oil,
- 150 grams of feta cheese,
- 3-4 tablespoons of Kalamata or other black olives,
- parsley,
- rosemary sprig,
- salt, pepper, oregano to taste.
Preparation:
- Scrub the potatoes thoroughly, rinse, and dry them. Cut them into pieces. You can parboil them or, if raw, drizzle them with olive oil or vegetable oil, and mix well.
- Lightly grease a baking sheet or line it with parchment paper. Lay the potatoes on it and spread them evenly. Bake for about 30 minutes at 180°C, then add a sprig of rosemary and bake for another 25 minutes at 200°C to brown.
- Sprinkle the baked potatoes with crumbled feta cheese, olives, and chopped parsley. You can also lightly season them with salt, pepper, and oregano.
