Mediterraneanroastedpotatoesforclaycooker Recipes

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ZESTY ROASTED CHICKEN WITH MEDITERRANEAN POTATOES



Zesty Roasted Chicken with Mediterranean Potatoes image

Provided by Serena Palumbo

Time 40m

Yield 2 servings

Number Of Ingredients 17

2 chicken thighs, bone-in
1/2 cup lemon juice
1/2 cup orange juice
1 tablespoon grated lemon zest
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 tablespoon grated orange zest
1 cup chicken broth
3 russet potatoes
2 tablespoons extra-virgin olive oil
4 tablespoons capers
1/2 cup pitted and chopped black olives
1/2 cup crumbled feta cheese
Kosher salt and freshly ground black pepper
Basil leaves, for garnish
Mint leaves, for garnish
Parsley leaves for garnish

Steps:

  • Chicken:
  • Preheat the oven to 375 degrees F.
  • In a large bowl, toss the chicken with the citrus juices, lemon zest and salt and pepper, to taste. Let sit for a few minutes.
  • In a large saute pan over medium-high heat, add the olive oil. When the oil is hot, remove the chicken from the marinade, shaking off the excess. (Do not discard the marinade.) Season the chicken with salt and pepper, to taste, and sear on both sides in the hot oil. Transfer the chicken to a baking sheet and finish cooking the chicken in the oven. Cook until internal temperature reaches 165 degrees F on an instant-read thermometer, about 10 to 12 minutes. Reheat the same saute pan over medium-high heat. Pour in the marinade and deglaze the pan. Stir with a wooden spoon and scrape up any brown bits on the bottom. Add the orange zest and the chicken broth and simmer to reduce by 2/3.
  • Potatoes: Peel and cut the potatoes into small chunks. Add them to a medium pot over medium heat. Cover with water and bring to a simmer. Cook them until al dente. Drain the potatoes well. Heat a large saute pan over medium-high heat and add 2 tablespoons olive oil. Add the potatoes and saute for 1 to 2 minutes. Turn off the heat and gently stir in the capers, black olives and feta cheese. Season salt and pepper, to taste. Transfer to a serving bowl and garnish with basil, mint and parsley.
  • Arrange the chicken on a serving platter and serve with the potatoes.

MEDITERRANEAN LOADED BAKED POTATO RECIPE



Mediterranean Loaded Baked Potato Recipe image

The perfect loaded baked potato, fluffy and creamy on the inside with crispy skin and packed with flavor from toppings like Greek Tzatziki sauce, olives, tomatoes, and feta!

Provided by The Mediterranean Dish

Categories     Sides

Time 1h10m

Yield 4

Number Of Ingredients 10

4 large russet potatoes
Extra virgin olive oil (I used Private Reserve Greek EVOO)
Kosher salt
Black pepper
1-2 tsp dried oregano
Greek Tzatziki Sauce (I use this recipe)
1/2 cup chopped fresh parsley flakes
1 large tomato, diced
1/2 cup chopped pitted Greek olives
Crumbled feta cheese

Steps:

  • Preheat the oven to 375 degrees F.
  • Wash and scrub the potatoes clean. Dry completely.
  • Poke holes all over the potato using a fork - about 5 to 6 times. Rub the potatoes with olive oil and sprinkle with kosher salt, and prick them in several places with the tines of a fork. Arrange the potatoes on a baking sheet, and bake for 1 hour or until potatoes are super soft and fork-tender and the skin is nice and crisp (can take up to 75 minutes).
  • While the potatoes are baking, make the Tzatziki sauce according to this recipe, if using, and prepare the remaining toppings.
  • When the potatoes are ready, remove from the oven and set aside to rest for 5 minutes. Slice each open wide, and scoop the potato flesh out into a bowl. Add 1 tbsp olive oil, salt and pepper, and dried oregano. Mash with a fork.
  • Now, scoop the mashed potatoes back into the skins. Using your hands, reshape the potatoes if needed, then top with the Tzatziki sauce and the remaining Mediterranean toppings to your liking. Enjoy!

Nutrition Facts : Calories 226 calories, Sugar 2.5 g, Sodium 81.6 mg, Fat 5.3 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 40.8 g, Fiber 3.6 g, Protein 6.1 g, Cholesterol 6.3 mg

MEDITERRANEAN STEAK AND POTATOES



Mediterranean Steak and Potatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 pound small red-skinned potatoes
5 tablespoons extra-virgin olive oil
1 onion, sliced
1/2 teaspoon chopped fresh thyme
Kosher salt and freshly ground pepper
2 vine-ripened tomatoes
1 1/2 pounds flat-iron steaks (2 to 3 steaks)
10 pitted kalamata olives
1/2 cup fresh parsley
1 teaspoon red wine vinegar
1/4 teaspoon finely grated orange zest

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.

Nutrition Facts : Calories 560, Fat 35 grams, SaturatedFat 9 grams, Cholesterol 107 milligrams, Sodium 639 milligrams, Carbohydrate 24 grams, Fiber 3 grams, Protein 35 grams, Sugar 4 grams

BEST ROASTED GREEK POTATOES



Best Roasted Greek Potatoes image

Best Greek potatoes with lemon and garlic!

Provided by The Mediterranean Dish

Categories     Appetizer

Time 1h5m

Number Of Ingredients 11

1 tsp seasoned salt
1 tsp black pepper
1 tsp Sweet Paprika
1 tsp Organic Rosemary
4 large baking potatoes, peeled, washed, cut into wedges
8 large garlic cloves, chopped
4 tbsp Private Reserve Greek extra virgin olive oil
1 lemon, juice of
1 1/4 cup vegetable or chicken broth
1/2 cup grated Parmesan cheese
1 cup parsley leaves, roughly chopped

Steps:

  • Preheat oven to 400 degrees F.
  • In a small bowl, mix together spices. Set aside.
  • Place potato wedges in a large lightly-oiled baking dish (I used this one) and sprinkle with the spice mix. Toss potatoes together briefly to evenly distribute spices.
  • In a bowl, whisk together chopped garlic, olive oil, lemon juice and broth. Pour into baking dish with potatoes.
  • Cover the baking dish with foil and place in the 400 degree F-heated oven for 40 minutes.
  • Remove from oven briefly. Uncover and sprinkle Parmesan cheese on the potato wedges. Return to oven uncovered to roast for another 10-15 minutes or until potatoes are cooked through and have turned a nice golden brown with a little crust forming.
  • If needed, to add more color, you may place the dish under the broiler for 3 minutes or so, watching carefully.
  • Remove from oven. Garnish with fresh parsley before serving. Enjoy!

Nutrition Facts : Calories 409 calories, Sugar 3.4 g, Sodium 434.9 mg, Fat 8.2 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 77 g, Fiber 6.4 g, Protein 13.8 g, Cholesterol 1 mg

MEDITERRANEAN POT ROAST DINNER



Mediterranean Pot Roast Dinner image

I first made this recipe one cold winter day. My family (adults, kids and dogs) were having a blast sledding and playing in the snow all day, and when we came inside supper was ready! This pot roast is perfect served with mashed potatoes, rice or dinner rolls. -Holly Battiste, Barrington, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 8h30m

Yield 8 servings.

Number Of Ingredients 18

2 pounds potatoes (about 6 medium), peeled and cut into 2-inch pieces
5 medium carrots (about 3/4 pound), cut into 1-inch pieces
2 tablespoons all-purpose flour
1 boneless beef chuck roast (3 to 4 pounds)
1 tablespoon olive oil
8 large fresh mushrooms, quartered
2 celery ribs, chopped
1 medium onion, thinly sliced
1/4 cup sliced Greek olives
1/2 cup minced fresh parsley, divided
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
1 tablespoon lemon juice
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
2 garlic cloves, minced
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes, optional

Steps:

  • Place potatoes and carrots in a 6-qt. slow cooker. Sprinkle flour over all surfaces of roast. In a large skillet, heat oil over medium-high heat. Brown roast on all sides. Place over vegetables., Add mushrooms, celery, onion, olives and 1/4 cup parsley to slow cooker. In a small bowl, mix remaining ingredients; pour over top., Cook, covered, on low 8-10 hours or until meat and vegetables are tender. Remove beef. Stir remaining parsley into vegetables. Serve beef with vegetables.

Nutrition Facts : Calories 422 calories, Fat 18g fat (6g saturated fat), Cholesterol 111mg cholesterol, Sodium 538mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 4g fiber), Protein 37g protein. Diabetic Exchanges

MEDITERRANEAN ROASTED POTATOES AND VEGETABLES



Mediterranean Roasted Potatoes and Vegetables image

Make and share this Mediterranean Roasted Potatoes and Vegetables recipe from Food.com.

Provided by Misti_Country_Girl

Categories     Potato

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 lbs red potatoes
1 tablespoon olive oil
1 1/2 teaspoons olive oil
1 red bell pepper
1 yellow bell peppers or 1 orange bell pepper
1 small red onion
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon balsamic vinegar
1/4 cup fresh basil leaf, chopped

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.

Nutrition Facts : Calories 132.2, Fat 3.7, SaturatedFat 0.5, Sodium 202.3, Carbohydrate 22.9, Fiber 2.9, Sugar 2.5, Protein 2.9

SLOW-COOKER MEDITERRANEAN POT ROAST



Slow-Cooker Mediterranean Pot Roast image

Garlic, sun-dried tomatoes and Kalamata olives pack lots of flavor into this Mediterranean dish.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 6h25m

Yield 8

Number Of Ingredients 8

1 boneless beef chuck roast (3 lb)
1 teaspoon salt
1 tablespoon Italian seasoning
1 large garlic clove, finely chopped
1/3 cup sun-dried tomatoes in oil, drained and chopped
1/2 cup sliced pitted Kalamata or ripe olives
1/2 cup Progresso™ beef flavored broth (from 32-oz carton)
1/2 cup frozen pearl onions (from 1-lb bag)

Steps:

  • Spray 12-inch skillet with cooking spray; heat over medium-high heat. Cook beef in skillet about 5 minutes, turning once, until brown. Sprinkle with salt, Italian seasoning and garlic; remove from skillet.
  • Place beef, seasoned side up, in 4-to 5-quart slow cooker. Spread tomatoes and olives over roast. Add broth and onions.
  • Cover and cook on low heat setting 5 to 6 hours or until beef is tender.
  • Remove beef from slow cooker; cover and let stand 15 minutes. Slice beef; serve with beef juice and onions from slow cooker. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

Nutrition Facts : Calories 335, Carbohydrate 2 g, Cholesterol 105 mg, Fat 1 1/2, Fiber 1 g, Protein 35 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 530 mg

KRISTEN'S PARMESAN ROASTED POTATOES



Kristen's Parmesan Roasted Potatoes image

This is a delicious, easy side!

Provided by Kristen

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 1h10m

Yield 6

Number Of Ingredients 6

1 ½ pounds unpeeled potatoes, cut into 1-inch chunks
2 tablespoons olive oil
1 teaspoon kosher salt
¼ teaspoon black pepper
½ cup grated Parmesan cheese
¼ teaspoon dried thyme leaves

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C).
  • Place the potatoes into a mixing bowl, and drizzle with olive oil. Sprinkle with kosher salt, black pepper, Parmesan cheese, and thyme leaves. Toss to evenly coat, and transfer to a 9x13-inch baking dish.
  • Bake in the preheated oven until the potatoes are golden brown on the edges and tender when pierced with a fork, about 1 hour. Serve hot or at room temperature.

Nutrition Facts : Calories 156.3 calories, Carbohydrate 20.2 g, Cholesterol 5.9 mg, Fat 6.5 g, Fiber 2.5 g, Protein 4.9 g, SaturatedFat 1.8 g, Sodium 428.9 mg, Sugar 0.9 g

MEDITERRANEAN POTATOES



Mediterranean Potatoes image

Make and share this Mediterranean Potatoes recipe from Food.com.

Provided by Sueie

Categories     Potato

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 kg potato, cut into quarters
2 tablespoons oil
2 onions, finely chopped
3 garlic cloves, crushed
1 teaspoon paprika
2 teaspoons sugar
1 teaspoon dried thyme
1 (425 g) can chopped tomatoes
2 tablespoons lemon juice
1/2 teaspoon grated fresh lemon rind
1 tablespoon tomato paste
12 black olives
1 tablespoon capers, rinsed and chopped
1 cup cubed or crumbled feta cheese
1 tablespoon parsley, roughly chopped

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.

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MEDITERRANEAN SCALLOPED POTATOES – MILDLY MEANDERING
2019-09-03 Instructions. Preheat oven to 425 degrees and spray a large baking dish with nonstick spray. Peel potatoes and then slice them into 1/2" slices. In a small mixing bowl, combine spices. Place 1/3 of the potato slices in the bottom of the baking dish. Add in 1/3 of the milk, onion, butter, cheese, and spices.
From mildlymeandering.com


MEDITERRANEAN POTATO SALAD WITH FETA RECIPE | THE RUSTIC FOODIE®
2020-06-18 Place the pot (uncovered) on the stove top and bring the water to a boil. Allow the water to boil for 1 minute, turn off the heat, cover the pot, and set a timer for 12 minutes. After 12 minutes, remove the eggs with a slotted spoon and place them a bowl full of ice water. Allow the eggs to cool for 5 minutes or so.
From therusticfoodie.com


MEDITERRANEAN POTATO BAKE RECIPE | NEW IDEA FOOD
a medium jug. Season with salt and pepper. Pour over potatoes. Sprinkle with remaining parmesan. Cover with greased foil. Cook in a moderate oven (180C) for 30 minutes. Remove foil. Cook for a further 30 minutes, or until tender and golden …
From newideafood.com.au


GARLIC AND ROSEMARY MEDITERRANEAN PORK ROAST RECIPE
2021-06-07 Steps to Make It. Gather the ingredients. Preheat oven to 250 F. Using a small sharp, pointed knife, cut 10 to 12 deep slits/pockets into the top of the roast. The slits should be randomly spaced. Stuff each slit with a sliver of garlic and a leaf or two of rosemary. Season all sides generously with salt and pepper.
From thespruceeats.com


MEDITERRANEAN ROASTED RED POTATOES AND VEGGIES RECIPE | SIDECHEF
Step 4. Mix to combine, then drop spoonfuls of seasoned oil over prepped veggies on both baking sheets, use hands to toss and coat. Step 5. Roast in the oven for 18-20 minutes or until all vegetables are cooked through, be sure to check the potatoes. Remove both pans and stir after 10 minutes of roasting.
From sidechef.com


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