Greek salad potatoes
Gluten free, vegetarian, nut free, low FODMAP optionServes 4-6 people with the quinoa *Cups and measures are in Australian cups and measures. Use gram and ml for international accuracy.
Equipment
- 28cm (1.6 litre) baking dish (the dimensions of my Le Creuset in the images are 30cm L x 20cm W x 6cm H) or a larger dish
Ingredients
For the potatoes:
- 250 ml (1 cup)* water
- 80 ml (1/3 cup)* olive oil
- Fresh or dried oregano or herb of choice (2-4 teaspoons of dried herbs is a good place to start)
- 100 g pitted olives in brine I used a mix of Sicilian and Kalamata
- Seasoning to your tastes (keep in mind we’re adding salt in other areas)
- 2 lemons (washed) juice and skins
- 3-4 pickled garlic cloves (optional, see notes)
- 1 kg all rounder or Kipfler potatoes skin on but cut into large bite sized pieces if needed
For the quinoa:
- 200g (1 cup)* white quinoa
- 500 ml (2 cups)* water
- Salt and pepper to season well
For the Greek salad:
- 2 medium Lebanese cucumbers sliced and chopped into quarters (see notes in body of post for FODMAP)
- 2 medium tomatoes chopped (see notes in body of post for FODMAP)
- 100 g+ pickled red onion see notes
- 100-200 g Greek feta crumbled
- Handful of fresh dill to your tastes, chopped finely
- Salt and pepper to your tastes
- Extra olives if desired to your tastes
- Extra dried oregano optional to your tastes
- Dash of red wine vinegar or extra lemon juice to your tastes
Instructions
- Preheat the oven to 200C/400F.
- Mix the water, oil, oregano, olives and seasoning in a large baking tin with sides. I used a 1.6 litre 30cm length x 20cm width x 6cm height Le Creuset baking dish. Halve the lemons, remove any obvious pips and squeeze the lemon juice into the mixture. Arrange the 4 lemon halves in the corners of the tin.
- Add the potatoes and use your hands to coat them all evenly in the mixture. Place the tin onto a tray if needed (to catch any drips) and into the oven for 40 minutes.
- Meanwhile, soak the quinoa for 10 minutes. Once soaked, drain the water and add 500ml (2 cups)* fresh water to the quinoa in a medium saucepan. Season well.
- Cook the quinoa, stirring intermittently, until it has absorbed all the water. It should have unfurled nicely. Once it has, cover the quinoa with a lid and allow to steam for 10 or so minutes. Fluff it up with a fork and taste for seasoning (but we will have a built in sauce from the potatoes, so don’t go too crazy).
- At the 40 minute mark, flip any browning potatoes and the shuffle the potatoes at the bottom to the top (if needed). This will depend on the size of your tray – they might all be getting heat simultaneously if your tray has enough room (see notes).
- Once turned, return your potatoes to the oven for 20-40 minutes. Most of the liquid should be gone and the potatoes should be golden brown. Check on them to ensure they don’t brown too much.
- While you’re waiting for the potatoes, combine the ingredients for the Greek salad in a medium bowl. Taste and adjust for herbs and seasoning then set aside.
- Once the potatoes are cooked, remove them from the oven. I like to drain off the cooking liquid (aka sauce) straight onto the cooked quinoa. Stir the quinoa to combine. I also like to squeeze the cooked lemon flesh into the quinoa because it is absolutely delicious.
- Personally, I like to spoon the Greek salad right over the potatoes and then serve the quinoa as the grain base of the dish.
- Leftovers keep well in the fridge for a number of days.
Notes
- Pickled garlic and pickled onions both have quite generous low FODMAP thresholds. See notes in the body of the post.
- If your tin is larger than the one I used, your potatoes may cook more quickly. Keep an eye on them at around the 40 minute mark.
- I know that quinoa is not Greek! The Greek inspired element of this dish is the Greek salad and the Greek style lemon potatoes. It is the most succinct name I could come up with - I am not claiming this recipe is an authentic Greek recipe.
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