Loaded Potatoes with Greek-Style Cheese Sauce & Olives
with courgette & cherry tomatoes- Melk (inclusief lactose)
- Selderij
- May contain traces of allergens
Recipe Developer Steffi: "You can have these Greek-style loaded potatoes on the table in no time! The pre-diced potato takes very little time to cook, and the Kalamata olives and Greek-style cheese make you feel like you're really in Greece!"
Ingredients
225 g
Diced potato
⅓ sachet(s)
Greek-style spice mix
½ piece
Red onion
½ piece
Courgette
½ piece
Romano pepper
50 g
Organic full-fat yogurt
(Contains: Melk (inclusief lactose))
5 g
Fresh flat leaf parsley
(Contains: Selderij, May contain traces of allergens)
50 g
Greek-style cheese
(Contains: Melk (inclusief lactose))
15 g
Kalamata olives
10 milliliters
Basil crème
75 g
Red cherry tomatoes
Not included in your delivery
1 tablespoon
Olive oil
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Weigh the potatoes.
- Heat a drizzle of olive oil in a large frying pan over medium-high heat.
- Fry the potatoes with the Greek-style spices* for 8 minutes.
- Season to taste with salt and pepper.
*Take care, this ingredient can quickly become overpowering! Check the amount carefully and add gradually as preferred.
- Slice the onion into half rings. Dice the courgette and the Romano pepper.
- Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the onion, courgette and Romano pepper for 6 minutes.
- Halve the tomatoes and transfer to the vegetables. Add the basil crème and the olives, then fry for 2 minutes.
- Season to taste with salt and pepper.
- Finely chop the parsley.
- In a small bowl, combine the yogurt with the parsley and the cheese.
- Drizzle with extra virgin olive oil as preferred.
- Season to taste with salt and pepper.
Did you know... parsley is very high in iron; per gram it contains three times as much as steak, which means even the relatively small amount of parsley in this recipe contributes to a healthy iron intake.
- Serve the potatoes and vegetables on plates.
- Top with some of the yogurt sauce and serve the rest alongside.
