Discover the delicious twist to classic baked potatoes with a Greek flair
Do you reach for potatoes several times a week? That's fantastic because they are not only tasty but also healthy. They contain a lot of starch, which provides quick energy and makes you feel full longer, reducing the temptation to snack between meals. It's worth preparing potatoes differently, as these versatile vegetables offer numerous possibilities. I recently discovered a Greek recipe that I really enjoyed.
4:02 PM EDT, September 7, 2024
The method of preparing potatoes significantly impacts their nutritional value. We often boil them, but it's worth occasionally choosing baked potatoes. When prepared this way, they retain many nutrients, and their taste is excellent. Baked potatoes are much healthier for both the body and figure than fried ones.
Always the same
Greeks bake potatoes similarly to any classic recipe. It's hard to come up with something new here. Potatoes that we want to bake can be peeled, but it's not necessary. If they have relatively thin skin, scrubbing and rinse them thoroughly is enough. Cutting them into smaller pieces is recommended to speed up the baking process. Parboiling the potatoes can also speed up baking, making them crispier. However, even raw potatoes cut into small pieces will bake, though it will take longer, about an hour.
How do they do it in Greece?
Greeks serve baked potatoes with their favorite ingredients, which they add to many traditional dishes. These ingredients include olives, preferably black Kalamata varieties, with a distinctive taste and a smoky aroma. The second addition is feta, undoubtedly the most famous Greek cheese, which is an integral part of Mediterranean cuisine. Combining mild potatoes, salty feta, and smoky olives creates a simple and delicious dish. It's also worth sprinkling the whole dish with parsley to add freshness. Greek tzatziki sauce also makes an excellent accompaniment.
Greek-style baked potatoes
Ingredients:
- 1.8 lbs of potatoes
- 2-3 tablespoons of olive oil or vegetable oil
- 5.3 oz 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 using raw potatoes, 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 355°F, then add a sprig of rosemary and bake for another 25 minutes at 399°F 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.
