Greek-Style Potatoes
Greek-Style Potatoes - Potatoes with delicious accompaniments: Feta cheese, herbs and olives
Healthy, because
Even smarter
Nutritional values
Thanks to their high fiber content, potatoes keep you full for a wonderfully long time and supply the body with a rich mix of minerals and vitamins, including vitamins C, B1, B6 and potassium.
If you want to save fat, leave out the olives or replace them with fresh tomato cubes. If you prefer to keep it vegan, the sheep's cheese can be replaced with kidney beans, lentils, or nuts of your choice.
(Percentage of daily recommendation)
| Calorie | 368 cal. | (18 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8 g | (27 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 1 μg | (2 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 1,001 mg | (25 %) | ||
| Calcium | 175 mg | (18 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 111 mg | |||
| Cholesterol | 6 mg |
Ingredients
- Ingredients
- 1 onion
- 1 garlic clove
- 2 stalks Celery
- 1 lb medium, waxy potatoes
- ½ lemon
- 1 small branch rosemary
- 2 Tbsps olive oil
- salt
- peppers
- ½ cup vegetable stock (from a jar)
- ½ bunch flat leaf parsley
- 2 sprigs mint
- 2 ozs Feta
- 1 oz black olives (pitted)
Kitchen utensils
Preparation steps
Peel the onion and garlic and chop finely.
Rinse celery, trim, remove strings if necessary and cut into pieces.
Rinse potatoes, peel and cut lengthwise into strips.
Rinse the half a lemon in hot water, wipe dry, grate the peel finely, and squeeze the juice.
Rinse rosemary, shake dry and pluck off the needles.
Heat oil in a pan and sauté potato wedges in it. Add onion, garlic and rosemary and fry. Add potatoes and season generously with salt and pepper. Pour broth over the potatoes over medium heat, cover and simmer for about 12 minutes.
Add celery and lemon juice to the potatoes. If necessary pour in a little broth. Simmer, covered, over medium heat for about 8 minutes.
Meanwhile, rinse the parsley and mint, shake dry, pluck leaves and chop finely.
Cut feta cheese into small cubes. Cut olives into slices.
Remove lid from potatoes and cook over high heat, turning frequently, until the liquid has evaporated.
Mix herbs and olives with the potatoes and season to taste. Sprinkle with feta cheese cubes and serve.
