Greek-style Potatoes (to serve with Lamb)

Prep time:
20 mins

Cooking time:
1hr 40mins mins

Serves:
4 people

This potato dish is especially good served with lamb, and in particular our popular greek style lamb. Don’t forget to serve some bread along-side for mopping up the cooking juices and a green salad for some extra crunch

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Greek-style Potatoes (to serve with Lamb)

ingredients

2tbsp olive oil

2 onions, peeled and sliced

2 garlic cloves, peeled and sliced

675g (1 1/2 Ib) firm potatoes, peeled and cut into 1/2cm thick slices

4 ripe medium-sized tomatoes, sliced

salt and freshly ground black pepper

a few sprigs each of rosemary, thyme & oregano

1 bay leaf

300ml (1/2pt) lamb or chicken stock

50g (2oz) pitted black olives

Method

Preheat the oven to 180 C (fan oven 160 C, 350 F, gas 4). Heat the oil in a frying pan and gently fry the onion and garlic for 10 minutes, stirring occasionally, until tender and lightly brown.
Put half the potatoes and tomatoes in a shallow casserole dish and top with the herbs and onion mixture. Season well then arrange the remaining potatoes and tomatoes on top. Pour over the stock.
Put the lid on or cover with foil and bake for an hour. Remove the foil, carefully mix in the olives and return to the oven to cook, uncovered, for a further 20-30 minutes until very tender.
To serve, discard the herbs and serve straight from the pot to accompany our Greek-style lamb

Greek-style Potatoes (to serve with Lamb)

Prep time: 20 mins

Cooking time: 1hr 40mins

Serves: 4

ingredients

2tbsp olive oil
2 onions, peeled and sliced
2 garlic cloves, peeled and sliced
675g (1 1/2 Ib) firm potatoes, peeled and cut into 1/2cm thick slices
4 ripe medium-sized tomatoes, sliced
salt and freshly ground black pepper
a few sprigs each of rosemary, thyme & oregano
1 bay leaf
300ml (1/2pt) lamb or chicken stock
50g (2oz) pitted black olives

Method

Preheat the oven to 180 C (fan oven 160 C, 350 F, gas 4). Heat the oil in a frying pan and gently fry the onion and garlic for 10 minutes, stirring occasionally, until tender and lightly brown.
Put half the potatoes and tomatoes in a shallow casserole dish and top with the herbs and onion mixture. Season well then arrange the remaining potatoes and tomatoes on top. Pour over the stock.
Put the lid on or cover with foil and bake for an hour. Remove the foil, carefully mix in the olives and return to the oven to cook, uncovered, for a further 20-30 minutes until very tender.
To serve, discard the herbs and serve straight from the pot to accompany our Greek-style lamb