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Roasted Patatosalata, with tasty additions

Patatosalata! It's a greek potato salad done in a typically awesome greek way. This recipe deviates from that a bit, because I needed to get more vegetables on the plate, and make it more... complete. This is loaded with veges and serves as a great, balanced meal on it's own, or can easily be paired with anything that comes in steak form.


Sharp Knife

Roasting dish

Pot of boiling water

Oven Preheated to 200 C


6 Potatoes (any variety will do) Peeled and quartered

1 Aubergine, diced

1 Orange Capsicum, diced

200g Feta Cheese

1 Medium Red Onion, sliced

Italian Parsley (chopped handful)

A few leaves of fresh oregano

Dried Oregano

Dried Rosemary

Extra Virgin Olive Oil

White Wine Vinegar




Blanch the potatoes in the pot of boiling water for 3 Minutes

Drain the potatoes and add them to the roasting dish. Along with it, throw in the aubergine and capsicum. Toss them around in 1 tbsp of dried oregano, 1 tsp of dried rosemary, 1/4 cup of white wine vinegar, lashings of olive oil (about a 1/4 cup) and three or four good pinches of salt. Really get that mixed in well, and then bang it in the preheated oven.

Leave it in the oven for about 25-30minutes, or until the potato is tender and the eggplant is mushy.

When done, remove from the oven. Toss with the italian parsley, the fresh oregano, the sliced red onion, and the feta, in chunks, or crumbled over top. Whatever floats your boat.

Serve generously peppered and drizzled with a little more olive oil.


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