Mediterranean Style Potatoes Recipes

MEDITERRANEAN STEAK AND POTATOES

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.

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 STYLE POTATOES

Steps:

• Preheat the oven to 400 F. To a baking pan, prepped with nonstick spray, add the potato wedges. Season the potatoes generously with salt and pepper.
• In a bowl, stir together the olive oil, lemon juice, paprika, dried oregano, and garlic cloves. Pour this over the potatoes evenly making sure all of them are coated in this marinade.
• Scatter the rosemary onto the potatoes then cover the baking dish with foil.
• Bake for 1 hour covered. Then, flip the wedges and bake for 30 minutes uncovered. Be careful moving the potatoes as they will be tender.
• After potatoes are done baking, they will be creamy on the inside and have a crisp exterior with plenty of flavor.

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 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.

MASHED POTATOES, MEDITERRANEAN STYLE

Steps:

• Cover potatoes with water in a heavy saucepan, bring to a boil and simmer until the potatoes are tender, about 20 minutes. Drain potatoes, reserving about one-half cup of the cooking liquid.
• While the potatoes are simmering, saute the garlic in the olive oil over low heat until the garlic is tender and barely beginning to brown.
• Mash or rice the potatoes. Add enough of the cooking liquid to make them smooth and creamy-textured. Stir in the olive oil and garlic.
• Season to taste with salt and pepper and stir in the thyme.