Although Peru is the birthplace of the potato, the Greeks have embraced this spud like no other vegetable. A slow-cooked Greek baked lamb would not be complete without potatoes and, of course, it’s an essential in moussaka.
- 1 kg potatoes, peeled, quartered
- 2 medium red Spanish onions, thinly sliced
- 5 cloves garlic, thinly sliced
- 2 cups freshly chopped tomatoes
- 1 tsp dry wild oregano
- 20 Kalamata olives
- ½ cup extra virgin olive
- ½ cup chopped fresh continental parsley
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Preheat oven to 180°C.
In a baking dish, place the potatoes and season with sea salt and cracked pepper. Scatter the onion and garlic over the potatoes, followed by the tomato. Sprinkle over the oregano and season with sea salt and cracked pepper. Scatter over the olives and drizzle over the extra virgin olive oil. Place the baking tray in the oven and cook for 45–50 minutes.
When the potato is golden brown, remove from the oven and sprinkle with parsley.
Serve hot or at room temperature.
© 2012 Maria Benardis