Mediterranean Diet Fiesta Potatoes
Transform your table into a vibrant Mediterranean feast with Mediterranean Diet Fiesta Potatoes—a dish packed with bold flavors and wholesome ingredients. Perfectly roasted baby potatoes form the heart of this recipe, enhanced by a medley of sautéed red bell pepper, sweet cherry tomatoes, and red onion. Kalamata olives and crumbled feta cheese add a salty, tangy kick, while fresh parsley, lemon juice, and a sprinkle of oregano brighten every bite. This colorful side dish is easy to prepare and ideal for anyone following a Mediterranean diet, offering a delightful combination of texture, nutrition, and savory goodness. Ready in 45 minutes and served warm or at room temperature, it’s great for casual gatherings or a quick weeknight meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 800 grams Baby potatoes
- 3 tablespoons Extra virgin olive oil
- 3 pieces Garlic cloves, minced
- 1 medium Red bell pepper, diced
- 200 grams Cherry tomatoes, halved
- 1 medium Red onion, thinly sliced
- 100 grams Kalamata olives, pitted and halved
- 100 grams Feta cheese, crumbled
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Lemon juice
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 200°C (390°F).
Wash the baby potatoes thoroughly and cut them into halves.
Place the potatoes on a large baking sheet and drizzle with 2 tablespoons of extra virgin olive oil. Add the minced garlic, salt, and black pepper, and toss well to coat the potatoes.
Roast the potatoes in the preheated oven for about 20 minutes, stirring halfway through, until they are golden and tender.
While the potatoes are roasting, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat.
Add the diced red bell pepper and sliced red onion to the pan and sauté for about 5-7 minutes, until they are softened.
Add the halved cherry tomatoes to the skillet and cook for another 2-3 minutes, until the tomatoes begin to soften.
When the potatoes are done roasting, transfer them to a large serving bowl.
Add the sautéed pepper, onion, and tomato mixture to the bowl with the potatoes.
Add the Kalamata olives, crumbled feta cheese, and chopped parsley to the bowl.
Sprinkle the lemon juice and dried oregano over the mixture, and toss everything gently to combine.
Taste for seasoning and adjust with additional salt or pepper according to your preference.
Serve warm or at room temperature and enjoy your Mediterranean Fiesta Potatoes!
Nutrition Facts
Calories |
1598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.1 g | 113% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 3636 mg | 158% | |
| Total Carbohydrate | 182.9 g | 67% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 22.6 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 747 mg | 57% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 4524 mg | 96% | |
*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.
