Greek-Style Potatoes with Lemon, Roasted Red Peppers, Kalamata Olives & Spinach

April 8th, 2013 12:01 pm by Kelly Garbato

2013-03-26 - Greek-Style Potatoes - 0008

Lately I’ve been craving the flavors of lemon, garlic, red peppers, Kalamata olives, and spinach something hard. Cue: varying combinations on pizza, in pasta – and now mixed with baked potatoes! And why not? Potatoes make a most excellent flavor canvas.

This dish was inspired by the Garlicky Potatoes with Greens & Olives from Wild About Greens, which I used as a jumping-off point. The original dish is pretty awesome, but mine? Even better. (I know, I know. Down girl!)

You can save time by microwaving the potatoes and using jarred roasted red peppers (or just plain old unroasted red bell peppers), but trust me – it’s worth the extra few hours of prep. Baked potato skins are divine, and if you roast the peppers yourself, you can repurpose their roasting oils in the potatoes.

I baked the potatoes while I was doing my morning workout, roasted the peppers during my shower, and was able to throw everything together just in time for lunch. Or just prepare the potatoes and peppers ahead of time and refrigerate for later use. Yay meal planning!

 

Greek-Style Potatoes

Ingredients

5 large potatoes
3 tablespoons olive oil
4 tablespoons minced garlic
2 red peppers
4 tablespoons lemon juice
~ 1/4 cup water
1/2 cup Kalamata olives, sliced
salt and pepper to taste
lemon zest to taste (optional)
2 cups fresh baby spinach

Directions

1. Scrub the potatoes until clean. Bake at 425F for 50-60 minutes, or until tender in the center. Set aside and allow to cool.

2. Clean the red peppers and cut into bite-sized pieces. In a shallow baking pan, combine the peppers, olive oil, and minced garlic. Bake at 450F for 30-45 minutes, or just until the peppers begin to brown and scorch.

3. Transfer the peppers and all their juices into a large, non-stick skillet. Bring to medium-high heat. Cut the potatoes into medium-sized chunks (a little larger than bite-sized – the potatoes will break up a bit more while cooking) and add them, skins included, to the skillet. Mix well. Add the lemon juice (a tablespoon at a time to taste, if you’re unsure how lemony you’d like your potatoes) and the water and continue to stir. Add the olives, salt and pepper, and optional lemon zest. Cover and cook on medium heat for about five minutes, or until the potatoes are tender to your liking. Sample the poatoes and add any extra spices to taste.

4. Add the spinach mixing well, and cook for about 90 seconds, or until the spinach is slightly wilted and bright green. Remove from heat immediately. Enjoy warm!

Optional: for a more complete meal, add a few vegan sausage links! Cut into bite-sized rounds and add them to the skillet with the peppers. Cook on medium heat until nicely browned and then add the potatoes. Proceed as directed.

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One Response to “Greek-Style Potatoes with Lemon, Roasted Red Peppers, Kalamata Olives & Spinach”

  1. Greek-Style Pizza with Roasted Red Pepper Sauce and a Lemon Garlic Crust » V for Vegan: easyVegan.info Says:

    […] on, admit it. When I said that I was super-into Greek flavors lately, you knew it was a matter of time before I threw them all together in a […]

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