SHEET PAN ROASTED MEDITERRANEAN POTATOES
These easy sheet pan roasted potatoes shine with flavors like caramelized onions, rosemary and thyme.
Provided by Sarah | Away From the Box
Time 40m
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F
- In a large bowl, place the potatoes, olive oil garlic, rosemary and thyme and toss until the potatoes are fully coated.
- Spread them in a single layer on the sheet pan and season lightly with salt. Top with the caramelized onions.
- Bake 20-25 minutes or until the potatoes are fork tender. If you want some additional crispiness or color, broil for additional 3-5 minutes to preference.
- Let cool for 5 minutes and serve tossed with the feta cheese and Italian parsley.
BEST ROASTED GREEK POTATOES
Best Greek potatoes with lemon and garlic!
Provided by The Mediterranean Dish
Categories Appetizer
Time 1h5m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- In a small bowl, mix together spices. Set aside.
- Place potato wedges in a large lightly-oiled baking dish (I used this one) and sprinkle with the spice mix. Toss potatoes together briefly to evenly distribute spices.
- In a bowl, whisk together chopped garlic, olive oil, lemon juice and broth. Pour into baking dish with potatoes.
- Cover the baking dish with foil and place in the 400 degree F-heated oven for 40 minutes.
- Remove from oven briefly. Uncover and sprinkle Parmesan cheese on the potato wedges. Return to oven uncovered to roast for another 10-15 minutes or until potatoes are cooked through and have turned a nice golden brown with a little crust forming.
- If needed, to add more color, you may place the dish under the broiler for 3 minutes or so, watching carefully.
- Remove from oven. Garnish with fresh parsley before serving. Enjoy!
Nutrition Facts : Calories 409 calories, Sugar 3.4 g, Sodium 434.9 mg, Fat 8.2 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 77 g, Fiber 6.4 g, Protein 13.8 g, Cholesterol 1 mg
MEDITERRANEAN STEAK AND POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450˚ F. Put the potatoes on a microwave-safe plate and microwave, turning the potatoes halfway through, until just tender, 6 to 8 minutes. Meanwhile, heat 1 tablespoon olive oil in a medium ovenproof skillet over medium-high heat. Add the onion, thyme, a pinch of salt and a few grinds of pepper. Cook, stirring occasionally, until the onion is browned, 3 to 4 minutes. Remove from the heat and stir in 2 tablespoons water.
- Slice the potatoes and tomatoes into 1/4-inch-thick rounds. Gently toss together in a bowl with 2 tablespoons olive oil; season with salt and pepper. Place in overlapping layers on top of the onion (it doesn't have to be neat). Transfer the skillet to the oven and bake until the potatoes are soft and the tomatoes are wrinkled and dry, about 25 minutes.
- Meanwhile, season the steaks on both sides with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the steaks and cook 5 to 6 minutes per side for medium rare. Remove to a cutting board and let rest, 5 minutes.
- Finely chop the olives and parsley; toss with the remaining 1 tablespoon olive oil, the vinegar, orange zest and a pinch of salt. Slice the steak against the grain and divide among plates; top with the olive-parsley relish and serve with the roasted vegetables.
Nutrition Facts : Calories 560, Fat 35 grams, SaturatedFat 9 grams, Cholesterol 107 milligrams, Sodium 639 milligrams, Carbohydrate 24 grams, Fiber 3 grams, Protein 35 grams, Sugar 4 grams
MEDITERRANEAN TOPPED BAKED POTATOES
Who doesn't like a baked potato? They are full of nutrients and low in fat, until you load on the butter and sour cream. Think about this topping, you just might like it and be healthier for it --wink--.
Provided by Annacia
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine first 6 ingredients and mix well.
- Cut or pierce tops of baked potatoes lengthwise; squeeze ends and push toward center to open.
- Top each with one-fourth of yogurt mixture.
- Serve at once.
Nutrition Facts : Calories 242.9, Fat 3.3, SaturatedFat 1.6, Cholesterol 8, Sodium 313.4, Carbohydrate 46.1, Fiber 5.8, Sugar 8.7, Protein 9.2
MEDITERRANEAN LOADED BAKED POTATO RECIPE
The perfect loaded baked potato, fluffy and creamy on the inside with crispy skin and packed with flavor from toppings like Greek Tzatziki sauce, olives, tomatoes, and feta!
Provided by The Mediterranean Dish
Categories Sides
Time 1h10m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Wash and scrub the potatoes clean. Dry completely.
- Poke holes all over the potato using a fork - about 5 to 6 times. Rub the potatoes with olive oil and sprinkle with kosher salt, and prick them in several places with the tines of a fork. Arrange the potatoes on a baking sheet, and bake for 1 hour or until potatoes are super soft and fork-tender and the skin is nice and crisp (can take up to 75 minutes).
- While the potatoes are baking, make the Tzatziki sauce according to this recipe, if using, and prepare the remaining toppings.
- When the potatoes are ready, remove from the oven and set aside to rest for 5 minutes. Slice each open wide, and scoop the potato flesh out into a bowl. Add 1 tbsp olive oil, salt and pepper, and dried oregano. Mash with a fork.
- Now, scoop the mashed potatoes back into the skins. Using your hands, reshape the potatoes if needed, then top with the Tzatziki sauce and the remaining Mediterranean toppings to your liking. Enjoy!
Nutrition Facts : Calories 226 calories, Sugar 2.5 g, Sodium 81.6 mg, Fat 5.3 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 40.8 g, Fiber 3.6 g, Protein 6.1 g, Cholesterol 6.3 mg
MEDITERRANEAN POTATO SALAD
Swap a mayonnaise base for cherry tomatoes, olives, roasted red peppers and fresh Italian herbs in this low-fat salad
Provided by Good Food team
Categories Lunch, Side dish
Time 35m
Number Of Ingredients 9
Steps:
- Heat the oil in a saucepan, add the onion and cook for 5-10 mins until soft. Add the garlic and oregano and cook for 1 min. Add the tomatoes and peppers, season well and simmer gently for 10 mins.
- Meanwhile, cook the potatoes in a pan of boiling salted water for 10-15 mins until tender. Drain well, mix with the sauce and serve warm, sprinkled with olives and basil.
Nutrition Facts : Calories 111 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
MEDITERRANEAN ROASTED POTATOES AND VEGETABLES
Make and share this Mediterranean Roasted Potatoes and Vegetables recipe from Food.com.
Provided by Misti_Country_Girl
Categories Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425*. Spray large shallow metal roasting pan with non-stick spray.
- Cut potatoes into 1 1/2-inch chunks; place in pan. Toss with 1 tablespoon oil.
- Bake 10 minutes.
- Cut bell peppers into chunks, (I like strips), cut onion through core and into wedges.
- Add peppers and onion to pan. Drizzle remaining 1 1/2 teaspoon oil over vegetables; sprinkle with garlic, salt and black pepper. Toss well to coat.
- Return to oven; bake 20 minutes longer or until vegetables are brown and tender, stirring once.
- Transfer to large serving bowl. Drizzle vinegar over vegetables, toss well to coat.
- Add basil ; toss again. Serve warm.
Nutrition Facts : Calories 132.2, Fat 3.7, SaturatedFat 0.5, Sodium 202.3, Carbohydrate 22.9, Fiber 2.9, Sugar 2.5, Protein 2.9
BAKED STUFFED MEDITERRANEAN POTATOES
Simple stuffed potatoes. I love these served on the side but after you put all the fillings in, the whole potato was always too much for me, so I make mine if halves. I cook my potatoes in the microwave, use frozen spinach and few other ingredients and just finish in the oven to crisp up. Serve with a creamy yogurt, scallion and lemon topping and you have an amazing side dish. My favorite is to serve this with grilled lamb chops, but the possibilities are endless. I also make baked chicken thighs (bone in, skin on) marinated over night in lemon, olive oil, red pepper, garlic (lots) and oregano. It is a great easy marinade and goes perfect with these potatoes.
Provided by SarasotaCook
Categories Low Protein
Time 40m
Yield 8 Stuffed Potato Halves, 8 serving(s)
Number Of Ingredients 13
Steps:
- Potatoes -- Make it simple. I just cook mine in the microwave. You can use the old fashioned method in the oven which is just fine. Wash them well, and poke once or twice on the top with a knife so they don't explode as they cook. Now, I can't give you an exact time, because everyone's microwave is different and everyone's potatoes will be different. But for the most part, about 10-15 minutes. I make sure to turn them over a couple of times during cooking. You want them soft when you insert a knife, but not mushy. Set to the side and let them cool enough so you can handle them.
- Filling -- While the potatoes cool, make your filling. It just takes a few minutes. In a small sauce pan on medium high heat, add the olive oil, onion, garlic and cook until soft, about 2-3 minutes. Then add in the spinach and cook just a couple of minutes, breaking it up as it cooks. Add the olives and check for seasoning. Go easy on salt as Feta and olives are both salty and cook 1 more minute. Remove from the heat and add in the tomatoes and feta.
- Stuffing -- Cut in potato in half and scoop out some of the flesh. I don't mix the potato back in so only scoop out 1/2, leaving a good amount of potato left in the skin.
- NOTE: Don't throw that extra potato out. Put in a plastic baggie in your refrigerator. Use in a omelette, or make some potato croquettes, add to some mushrooms, onions, pepper and make a stir fry for a easy side dish, or freeze and use to thicken soup or stews. And if there is any filling left, just mix that with the left over potato and reheat for a great side with some steaks, or eggs in the morning.
- Stuffing the Potatoes -- Simply spoon the filling in and pile high.
- Bake -- Preheat the oven to 400 degrees. Place your potatoes on a small baking sheet lined with foil or parchment for easy clean up and bake 20-25 minutes. Remember, you are just reheating the potato and the filling.
- Sauce -- As the potatoes cook, just mix the scallions with the yogurt and the lemon juice.
- Serve -- Top the potatoes with a scoop of the sour cream and enjoy! And remember, some grilled lamb chops or chicken goes great with these stuffed spuds.
Nutrition Facts : Calories 240.2, Fat 6.7, SaturatedFat 3, Cholesterol 15.1, Sodium 259.1, Carbohydrate 39, Fiber 5.8, Sugar 5.1, Protein 8.2
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