Greek Potatoes Plaki
Indulge in the comforting flavors of Greek Potatoes Plaki, a traditional Mediterranean dish that's hearty, flavorful, and entirely plant-based. This oven-baked recipe features tender Russet potato wedges simmering in a rich tomato sauce infused with aromatic herbs like oregano, thyme, and bay leaf. A medley of sautéed onions, garlic, and tangy diced tomatoes creates a luscious base, while a splash of fresh lemon juice and a sprinkle of parsley add a bright, citrusy finish. Perfect as a standalone vegetarian entrée or a flavorful side dish, this one-pot wonder pairs beautifully with crusty bread for soaking up every last drop of the vibrant sauce. With just 15 minutes of prep and simple pantry staples, Greek Potatoes Plaki is your go-to recipe for an easy yet elegant meal steeped in Mediterranean tradition.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 medium Russet potatoes
- 0.25 cup Olive oil
- 1 large Onion
- 4 Garlic cloves
- 1 14-ounce can Canned diced tomatoes
- 2 tablespoons Tomato paste
- 1 cup Vegetable stock
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 1 Bay leaf
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 375°F (190°C).
Peel the potatoes and cut them into thick wedges or quarters.
Thinly slice the onion and mince the garlic cloves.
In a large ovenproof baking dish, arrange the potato wedges in an even layer.
Heat the olive oil in a pan over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
Stir in the garlic, diced tomatoes, tomato paste, vegetable stock, oregano, thyme, and bay leaf. Simmer the sauce for 10 minutes, stirring occasionally.
Season the sauce with salt and black pepper to taste.
Pour the tomato mixture evenly over the potatoes in the baking dish, ensuring all potatoes are well coated.
Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake uncovered for an additional 20 minutes, or until the potatoes are tender and the sauce has thickened.
Remove from the oven, discard the bay leaf, and sprinkle the finished dish with chopped fresh parsley and a drizzle of lemon juice.
Let the dish rest for a few minutes before serving. Serve warm as a side dish or on its own with crusty bread.
Nutrition Facts
Calories |
1920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.0 g | 91% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 9.4 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 3614 mg | 157% | |
| Total Carbohydrate | 289.7 g | 105% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 41.0 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 418 mg | 32% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 7833 mg | 167% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
