Loaded Potatoes with Greek-Style Cheese, Olives & Yogurt Sauce
with basil crème, parsley, courgette & tomato- Melk (inclusief lactose)
- Selderij
- May contain traces of allergens
Recipe Developer Steffi: "You can have this Greek-style stir-fry on the table in no time! The pre-diced potato takes very little time to cook, and the Kalamata olives and white cheese make you feel like you're really in Greece!"
Ingredients
225 g
Diced potato
½ sachet(s)
Greek-style spice mix
½ piece
Red onion
½ piece
Courgette
1 piece
Tomato
50 g
Organic full-fat yogurt
(Contains: Melk (inclusief lactose))
5 g
Fresh flat leaf parsley
(May be present: Selderij)
50 g
Greek-style cheese
(Contains: Melk (inclusief lactose))
15 g
Kalamata olives
10 milliliters
Basil crème
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 spice mix for 8 minutes.
- Season to taste with salt and pepper.
- Meanwhile, slice the courgette into crescents. Chop the onion into half rings.
- Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the onion and courgette for 6 minutes.
- Meanwhile, quarter the tomato and add it to the courgette. Add the basil crème and 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 some 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 on plates and top with the vegetables.
- Top with some of the yogurt sauce and crumble over the cheese.
- Garnish with the olives and serve the rest of the yogurt sauce alongside.
