Leeks Vegetarian

Greek potatoes

Name: Greek potatoes
Prep time: 1 h
Cook time: 45 min
Yield: 6
Cuisine: Accompagnements
Ingredients: 6 large unpeeled red potatoes, brush and cut lengthwise into 4 wedges; 45 ml (3 tablespoons) of canola oil; Salt and pepper; 5 ml (1 teaspoon) of garlic powder; 10 ml (2 teaspoons) of dried oregano; 125 ml (1/2 cup) of greek yogurt; Juice of half a lemon; 30 ml (2 tablespoons) of fresh parsley; 125 ml (1/2 cup) of feta, cut into small cubes; 125 ml (1/2 cup) of cherry tomatoes; 30 ml (2 tablespoons) of butter; 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks

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Author: Crazy Leeks

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Preparation 15

Baking 45

Portions 6

Freezing No

Budget

Ingredients Preparation

Ingredients

6 large unpeeled red potatoes, brush and cut lengthwise into 4 wedges
45 ml (3 tablespoons) of canola oil
Salt and pepper
5 ml (1 teaspoon) of garlic powder
10 ml (2 teaspoons) of dried oregano

For the garnishing:

125 ml (1/2 cup) of greek yogurt
Juice of half a lemon
30 ml (2 tablespoons) of fresh parsley
125 ml (1/2 cup) of feta, cut into small cubes
125 ml (1/2 cup) of cherry tomatoes
30 ml (2 tablespoons) of butter
1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks

Preparation

Side-by-side mode

Position the rack in the middle of the over. Preheat oven to 375°F (190°C).
Mix the red potatoes, garlic powder, oregano, and canola oil on a baking sheet. Season with salt and pepper.
Cover with aluminum foil and bake for 30 minutes.
Uncover and continue baking, occasionally stirring, for about 45 minutes or until the potatoes are tender and well-roasted.
Melt the butter and brown the leeks in a pan for about 5 minutes. Reserve.
Remove the baking sheet from the oven and add garnish to the potatoes.