Greek potato & courgette bake with feta and fresh herbs recipe


This garlic and herb-flecked combination of courgettes, tomatoes and potatoes is the vegetable equivalent of a ‘supergroup’ – what an astoundingly harmonious merger they make. The potatoes are briefly soaked in water, and then rinsed to help remove some of the starch. Don’t be tempted to skip on the rinsing. If you merely tip them into a colander or sieve to drain them, you will be flushing all the starchy water back over them, and this will defeat the object of soaking them.

  • Yield: 4 Servings


  • 28 oz (800 g) floury potatoes, peeled and cut into 3 mm/⅛ inch slices
  • 5 ripe tomatoes, roughly chopped
  • 2 fairly large courgettes/zucchinis, thinly sliced
  • 4–5 tbsp olive oil
  • 2 garlic cloves, chopped
  • 1 tbsp dried oregano
  • 7 oz (200 g) feta cheese, cut into bite-sized chunks
  • a small bunch of parsley, roughly chopped
  • sea salt and freshly ground black pepper
How to Make It
  1. Preheat the oven to 190˚C (375˚F) Gas 5. Put the potato slices into a large bowl, cover them with cold water and leave them to soak for 10 minutes. Pour them into a colander or large sieve/strainer and rinse them under the cold water tap, until the water runs clear. Dry them on paper towels. Rinse and dry the bowl and return the dried potato slices to it. Add the chopped tomatoes and sliced courgettes/zucchinis. Pour in the olive oil and stir in the chopped garlic and oregano. Season with salt and freshly ground black pepper. Spread the vegetables over a deep sheet pan and cook for about 1 hour, until everything is golden and the potatoes are crisp.
  2. Remove the pan from the oven. Scatter the feta over the vegetables. Sprinkle over the chopped parsley and serve at once.

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