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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 200c/400F/Gas 6. | 2. Cook the potatoes, in their skins, in plenty of boiling water, for 15 minutes. Drain and set aside to cool slightly. Peel the potatoes and cut into thin slices. | 3. Brush the base and sides of a 1.5litre/2 ½ pint rectangular ovenproof dish, with some of the olive oil. | 4. Layer the potatoes in the dish with the rosemary, cheese and olives. | 5. Drizzle with olive oil and pour the stock into the dish. | 6. Season with salt and plenty of pepper. | 7. Bake for 35 minutes, covering the dish with foil part of the way through the cooking time to prevent the potatoes from getting too brown. | 8. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	900			-	-	-	-
olive oil	150			17901.0	0.0	0.0	2025.0
rosemary	3	sprigs		-	-	-	-
feta cheese	275	g	crumbled	726.0	11.2475	39.0775	58.52
black olive	115			-	-	-	-
green olive				-	-	-	-
vegetable stock	300	ml		14.0117	2.6062	0.6726	0.1962
salt black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.