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🍽️ Greek-style Baked Potatoes with Feta

368 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 1 garlic clove
• 150 g celery (2 stalks)
• 500 g medium-sized waxy potatoes
• 0.5 organic lemon
• 1 small sprig rosemary
• 2 tbsp olive oil
• salt
• pepper
• 100 ml vegetable stock (jar)
• 0.5 bunch flat-leaf parsley
• 2 sprigs mint
• 50 g feta cheese (9 % fat absolute)
• 40 g black olives (pitted)

Instructions

1. 1. Peel the onion and the garlic clove.
2. 2. Dice the onion and garlic very finely.
3. 3. Wash the celery thoroughly.
4. 4. Remove tough strings from the stalk if present.
5. 5. Cut the celery stalks into bite-sized pieces.
6. 6. Wash the potatoes.
7. 7. Peel the potatoes completely.
8. 8. Cut the potatoes lengthwise into wedges.
9. 9. Halve one lemon.
10. 10. Rinse the lemon half under hot water.
11. 11. Dry the lemon with a cloth.
12. 12. Grate or cut off a small amount of fine zest from the lemon.
13. 13. Squeeze the juice from the lemon.
14. 14. Wash the rosemary.
15. 15. Shake the rosemary dry.
16. 16. Pluck the rosemary needles from the stems.
17. 17. Heat oil in a large pan.
18. 18. Fry the potato wedges in the hot oil.
19. 19. Add the diced onion to the pan.
20. 20. Add the diced garlic to the pan.
21. 21. Add the rosemary needles to the pan.
22. 22. Fry the vegetables briefly.
23. 23. Season the potatoes generously with salt.
24. 24. Season the potatoes generously with pepper.
25. 25. Pour in some meat stock (or vegetable stock).
26. 26. Cover the pan with a lid.
27. 27. Simmer the potatoes over medium heat.
28. 28. Let them cook for about 12 minutes.
29. 29. Add the celery pieces to the potatoes.
30. 30. Add the lemon juice to the pan.
31. 31. Add a little more stock if necessary.
32. 32. Cover the pan again.
33. 33. Simmer everything for another 8 minutes over medium heat.
34. 34. Wash the parsley.
35. 35. Wash the mint.
36. 36. Shake the herbs dry.
37. 37. Pluck the parsley leaves.
38. 38. Pluck the mint leaves.
39. 39. Finely chop the parsley.
40. 40. Finely chop the mint.
41. 41. Cut the feta cheese into small cubes.
42. 42. Slice the olives.
43. 43. Remove the lid from the pan.
44. 44. Fry the potatoes uncovered over high heat.
45. 45. Turn the potatoes repeatedly.
46. 46. Let the liquid evaporate completely.
47. 47. Fold the chopped herbs into the potatoes.
48. 48. Fold the olive slices into the potatoes.
49. 49. Taste the dish again and adjust seasoning.
50. 50. Sprinkle the feta cubes on top.
51. 51. Plate the potatoes.

Nutrition per serving

• kcal: 368
• Protein: 8 g · Fett/Fat: 20 g · Carbs: 36 g