Greek Baked Potatoes With Veggies
Flavorful and juicy Greek baked potatoes with tomatoes, onions, peppers, feta, olives, and herbs. Cooked slowly in olive oil until soft and mellow.
Ingredients
- 1 kg (2.2 pounds) potatoes (peeled)
- 400 grams (2 large or 3 medium-sized) tomatoes
- 180 grams (1 large) green bell pepper
- 120 grams (1 medium-sized onion) onion
- 4-5 garlic cloves (chopped)
- 2 teaspoons dried oregano
- 1 teaspoon sweet paprika
- 1 tablespoon chopped parsley
- 80 ml (1/3 cup) olive oil
- 150 grams (5.3 ounces) feta cheese (diced)
- 12-15 Kalamata olives
- sea salt
- pepper
Instructions
- 1
Preheat oven to 175°C / 350°F.
- 2
Cut all vegetables into 5 cm pieces.
- 3
Add all the ingredients except the olives and feta to a baking dish. Toss and mix to combine. Pour in 125 ml (½ cup) of water from the side. Cover with aluminum foil.
- 4
Bake for about 1 hour until the potatoes are soft.
- 5
Raise the temperature to 200°C / 390°F.
- 6
Uncover and roast for 15 minutes.
- 7
Stir the potatoes, then toss the feta and olives on top.
- 8
Roast for a final 15 minutes.
- 9
Rest for 20 minutes inside the oven before serving.
Cook it from the original
This recipe comes from realgreekrecipes.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on realgreekrecipes.com