Baked potato cubes folded with a light creamy sauce, black pepper, and feta in individual cocottes, finished with fresh herbs for a brighter breakfast feel.
By mansi
Servings
4
700 g Waxy potatoes (such as Yukon Gold)
2 tbsp Extra virgin olive oil
120 g Feta cheese
3 tbsp Full-fat Greek yogurt
3 tbsp Whole milk
1 tsp Dijon mustard
1 piece Lemon
1 clove Garlic clove
0.5 tsp Dried oregano
0.5 tsp Black pepper
0.75 tsp Salt
3 tbsp Fresh dill
2 tbsp Fresh chives
1 tbsp Unsalted butter
Calories
663 kcal
Protein
28g
Carbs
87g
Fat
23g
Fiber
11g
Sugar
18g
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Roast the Potatoes
1. Preheat your oven to 200°C (390°F). Peel and cut the potatoes into roughly 2 cm cubes. Toss them with olive oil, dried oregano, salt, and black pepper on a large baking tray, spreading them into a single layer.
700 g Waxy potatoes (such as Yukon Gold),
2 tbsp Extra virgin olive oil,
0.5 tsp Dried oregano,
0.5 tsp Black pepper,
0.8 tsp Salt
2. Roast the potatoes for 25–28 minutes, turning once halfway through, until golden and crisp on the edges and completely tender inside. Remove from the oven. Reduce oven temperature to 180°C (350°F).
Make the Creamy Sauce
3. While the potatoes roast, whisk together the Greek yogurt, milk, Dijon mustard, grated garlic, and the zest and juice of half the lemon in a medium bowl until smooth and well combined. Season lightly with a pinch of salt and black pepper.
4. Lightly butter the insides of 4 individual cocottes or small oven-safe ramekins. Gently fold the roasted potatoes into the creamy sauce until evenly coated, then divide the mixture evenly among the cocottes.
1 tbsp Unsalted butter
5. Crumble or break the feta cheese over the top of each cocotte in generous chunks.
120 g Feta cheese
6. Bake the cocottes at 180°C (350°F) for 12–15 minutes, until the sauce is just bubbling around the edges and the feta is lightly golden on top.
Finish & Serve
7. Remove from the oven and let cool for 2 minutes. Scatter freshly chopped dill and chives generously over each pot, and finish with a squeeze of fresh lemon juice from the remaining lemon half. Serve immediately.
By mansi
