Greek-Style Potatoes with Fresh Herbs & Red Pepper Yoghurt

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Jasmine

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Today I’m sharing one of my favourite light summer meals right now: Greek-style potatoes with a fresh herby dressing, grilled courgette and lemon, served over a bed of red pepper yoghurt. I’m obsessed with this dish right now and I think you’ll love it too…

INGREDIENTS

Vegetables:

Baby potatoes

Courgette (or aubergine would also work)

Dressing, flavourings and topping:

Oregano

Extra-virgin olive oil (use something high-quality)

Fresh dill

Fresh parsley

Greens (I used Spring Greens but spinach or kale would also work)

Garlic

Lemon

Pine nuts

Yoghurt:

Roasted red pepper (I used jarred)

Honey (vegan substitute: agave nectar)

Full-fat Greek yoghurt (if using vegan yoghurt, ensure it’s unsweetened, has a thick texture and a tangy flavour)

TIPS

This is a simple dish that just has quite a few components going on, but the time the potatoes are roasting for provides you plenty of space to get everything else sorted! Just ensure you use a good variety for roasting; these aren’t meant to be super crispy, but you do want them to brown. I strongly recommend par-boiling the potatoes in cold water brought to the boil – yes, it’s extra effort but it cooks the inside of the potatoes perfectly and it does reduce the time spent in the oven!

Another point to note is that the amount of olive oil needed for the herb dressing will need to be adjusted based on what greens you use. For example; spinach has a high water content so needs less, whereas kale will need more due to its lower water content.

Greek-style potatoes with fresh herbs and red pepper yoghurt

  • Servings: 2 (as a main)
  • Difficulty: Easy
  • Print

Greek-style potatoes but as a light whole meal

Blender / food processor required, no advance prep needed


Ingredients

  • 450g baby potatoes (halved lengthways)
  • 1 tsp of oregano
  • 1 courgette (cut lengthways into thin strips)
  • 1 tsp of honey
  • 4 garlic cloves
  • 100g of Greek yoghurt
  • 30g of roasted red pepper (roughly chopped)
  • 1 lemon (cut off the ends and slice in half)
  • 1 tbsp of pine nuts
  • 20g of fresh greens (large stems removed)
  • 10g of fresh parsley (large stems removed)
  • 10g of fresh dill (large stems removed)
  • 1-3 tbsp of extra-virgin oive oil (see Tips) (+ extra for cooking)
  • Salt and pepper to taste


Directions

  1. Preheat the oven to 180C and boil the kettle
  2. Add the potatoes to a pan of salted cold water and bring to the boil over a medium-high heat (this should take around 10-15 minutes) and parboil for a further 10-15 minutes
  3. In the meantime, cut the ends off the garlic cloves and place the cloves on a small piece of foil, season with salt and pepper, drizzle with olive oil and wrap it all up into a small packet
  4. Once the potatoes are parboiled, drain them and add them to an oven dish – season with salt and pepper, drizzle over some olive oil and sprinkle over the oregano, toss to coat them in flavour and add the foil garlic package to the dish – these can then be oven roasted for around 30-40 minutes (toss the potatoes every 10-15 minutes to cook evenly)
  5. In the food processor, pulse together the fresh herbs, greens and olive oil with salt and pepper to create a dressing – set this aside
  6. Dry toast the pine nuts over a medium heat in a frying pan until golden on both sides (this should take 5-10 minutes)
  7. After 20 minutes, the garlic can come out of the oven and the softened cloves can be added to the food processor with the honey, red pepper, yoghurt and some salt and pepper – blend until smooth
  8. In a wide-based frying or griddle pan, add the courgette slices and lemon halves – salt and cover to steam in their own moisture – turn halfway through cooking and add pepper and a drizzle of olive oil (optional) – this should take 5 minutes on each side to cook through (any thicker courgette slices will cook more quickly if pierced with a fork)
  9. Once the potatoes are ready, create a bed of the red pepper yoghurt on your serving plate, layer over the potatoes and courgette, drizzle over the herb dressing, sprinkle on the toasted pine nuts and serve with a wedge of charred lemon

Let me know if you try this dish!

See how I create each element of it here:

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