Mediterranean Potatoes Recipes

MEDITERRANEAN POTATOES

Steps:

• Preheat your oven to 400°F (200°C). Prepare a large deep baking dish.
• In a medium bowl or a jar, mix together the freshly squeezed lemon juice, extra virgin olive oil, vegetable broth, sliced garlic, sea salt, black pepper, dried oregano, dried parsley, dried rosemary, and paprika powder. Stir until well combined. Set aside.
• Lay your potato wedges into the prepared baking dish the skin side down. Try not to overlap them too much.
• Pour the liquid over the potatoes, making sure to distribute the garlic evenly if you can.
• Cover with foil or a lid and cook covered for 40 mins.
• Raise the temperature to 425°F (220°C) and uncover the potatoes. There should still be a lot of liquid there, that's good, it's going to cook down into a thick sauce. Cook for another 30-40 minutes. Toss gently 2-3 times throughout so they crisp up on all sides and don't dry out.
• Toss again and serve immediately drizzled with the sauce that's left in the baking dish. Garnish with fresh herbs and lemon slices if desired.

MEDITERRANEAN ROASTED POTATOES AND VEGETABLES

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.

MEDITERRANEAN POTATOES

Steps:

• Boil potatoes until just tender.
• Heal oil in large pan, add onion and cook until soft.
• Add garlic and paprika and cook for 1 minute.
• Stir in tomatoes, juice, rind, sugar, tomato paste and thyme.
• Simmer, covered, for 5 minutes and then add the potato and toss to coat.
• Cook until potatoes are tender about 10 minutes.
• Stir occasionally to prevent burning.
• Remove pan from heat and just before serving stir through olives, capers and feta.
• Sprinkle parsley on top.
• Serve immediately.

MEDITERRANEAN POTATOES

Steps:

• Place potatoes and onion in a large mixing bowl.
• Add oil, garlic, herbs, paprika and seasoning. Toss well.
• Arrange in oven proof dish.
• Pour over stock.
• Bake in 180 Degrees C oven for 1 hour.

MEDITERRANEAN POTATOES

Steps:

• Put all ingredients except stock in baking dish and mix together well.
• Arrange neatly and pour over stock.
• Cover with alfoil and bake at 180°C for about 1 hour.
• If you want the baking done quicker, you can parboil the potatoes first.

MEDITERRANEAN MASHED POTATOES

Steps:

• Place potatoes in a stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender., Meanwhile, mince garlic; sprinkle with 1 teaspoon salt. Mash garlic with flat side of the knife blade, forming a smooth paste. In a small bowl, whisk oil, lemon juice, garlic mixture and remaining salt until blended., Drain potatoes; return to pan. Mash potatoes, gradually adding oil mixture. Transfer to a serving dish; sprinkle with pine nuts.