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Baked lightly crunchy potatoes are very popular in Greek houses. It is an excellent addition to various dishes of meat or fish. For their preparation we need three basic ingredients that are added to most Greek dishes: olive oil, lemon juice and oregano. Slowly baked potatoes absorb a lemon aroma that is slightly palpable while eating.
1. Peel the potatoes and cut them lengthwise into quarters or eight.
2. In a deep dish, cut the chopped potatoes thoroughly with the remaining ingredients.
3. Then, put everything into a deep baking tray or into a casserole and put in an oven preheated to 190 degrees.
4. In addition, the taste of potatoes can be enriched even by the position of a sprig of fresh rosemary and sprinkling with coarse-grained sea salt.
5. Bake without covering the pan for about an hour until the potatoes grow crispy.
Καλή όρεξη!
We will not cheat you. Imam Bayildi is not a diet and it should not be like that. A large amount of oil is needed here to produce a delicious sauce, in which the eggplant will almost swim. We also ate such a delicious "floating" Imam in Matala, Crete, and he was the prototype for our recipe.
Depending on the region, its preparation and components differ slightly. That is why today we provide a recipe for a slightly more complex version of this delicious vegetable casserole. You will need a little more ingredients to make it, which will be layered in different layers
Dishes from beans and other legumes are an important part of the Greek diet. The most well-known examples of such dishes are giant plums, fasolada or fava. Nowadays, Greeks often reach for traditional dishes with legumes, which are served as the main meal. Today we present a recipe for beans in tomatoes. Its preparation is easy and less labor-intensive than eg giant gaps.
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