Recipe
Greek Style Roast Potatoes
Greek style roasted potatoes can be made with or without pancetta. Simply omit pancetta for vegetarian version. From Amanda's Easy Eats, season 2024, episode 5. This recipe is Amanda's reinterpretation of a recipe by Lucy Parissi from her SupergoldenBakes website (supergoldenbakes.com).
As seen on: Amanda's Easy Eats (Season 2024: Episode 5)
Ingredients
- 900gm potatoes leave skins on
- 150gm pancetta rind removed and diced (omit for vegetarian)
- Oil
- Large handful olives
- 1 tbs capers
- 3 cloves garlic crushed
- 1 red onion thinly sliced into rings
- 200gm feta cheese crumbled
Instructions
- Heat oven to 200 degs
- Bring a large pot of water to the boil and add a pinch of salt
- Add the potatoes and lower the heat to simmer
- Cover the pot and cook until par cooked – approx. 15-20mins
- Spread the potatoes out on a platter and allow to cool
- Put pancetta into a cold pan and let it come up to a nice gentle heat
- Meanwhile drizzle some oil into a baking dish ensuring bottom is coated
- Place potatoes in pan and squash flat with a masher
- Add onions to pancetta in pan
- Add oil if needed
- Season with pepper
- When onions have softened spread over potatoes
- Sprinkle over crushed garlic, olives and capers
- Drizzle with oil and pepper
- Belt into the oven for approx. 30mins @ 200 degs
- Remove from oven and scatter over with crumbled feta
- Heat grill to 250 degs and grill until feta melted and potatoes are golden
- Squeeze lemon over the top and drizzle over a little more oil
Buon appetite!
(You can see the original Lucy Parissi recipe here: https://www.supergoldenbakes.com/wprm_print/14866)