Looking for a delicious, budget-friendly meal that’s ready in under an hour? Look no further than this one-pan potato bake! This recipe is perfect for busy weeknights and utilizes pantry staples you might already have on hand.
A symphony of textures and flavors awaits you in this dish. Crispy roasted potatoes mingle with savory feta cheese and a creamy dill sauce, all brought together by a flavorful tomato base. It’s a complete meal in itself, but can also be served alongside grilled chicken or fish for a more substantial offering.
Ingredients:
-
For the Vegetables:
- 1 Bell Pepper, any color, diced
- 2 Medium Tomatoes, diced
- 150 grams Feta Cheese, crumbled
- 1 Onion, diced
- Olive Oil
- 2 Cloves Garlic, minced
-
For the Potatoes:
- 500 grams Potatoes, peeled and diced
- Fresh Dill, chopped (to taste)
- Fresh Parsley, chopped (to taste)
- Salt and Black Pepper
-
For the Batter:
- 3 Eggs
- 200 milliliters Milk
- Salt and Black Pepper
- 30 milliliters Sunflower Oil
- 100 grams All-Purpose Flour
- 10 grams Baking Powder
-
For the Creamy Dill Sauce:
Instructions:
-
Preheat your oven to 180°C (350°F).
-
Sauté the Vegetables: In a large oven-safe skillet, heat olive oil over medium heat. Add the diced onion and cook until softened, about 3 minutes. Add the bell pepper and cook for an additional 2 minutes. Stir in the diced tomatoes and cook for another minute, allowing the flavors to meld. Season with salt and pepper.
-
Prepare the Potatoes: While the vegetables are cooking, boil the diced potatoes in a separate pot of salted water until tender, about 10-12 minutes. Drain the potatoes well and return them to the pot. Mash them slightly with a fork, leaving some chunks for texture. Stir in the chopped dill, parsley, and crumbled feta cheese. Season with salt and pepper to taste.
-
Make the Batter: In a large bowl, whisk together the eggs, milk, salt, pepper, and sunflower oil. Gradually add the flour and baking powder, whisking until just combined.
-
Assemble the Bake: Spread the sautéed vegetables in a single layer over the bottom of the preheated skillet. Top with the mashed potato mixture. Gently pour the batter over the potatoes, ensuring it reaches all corners.
-
Bake and Top: Bake for 40 minutes. In a small bowl, combine the yogurt, mayonnaise, minced garlic, and chopped dill for the sauce. Drizzle the sauce over the top of the bake. Sprinkle with shredded cheese. Bake for an additional 10 minutes, or until the cheese is melted and bubbly, and the batter is cooked through.
-
Serve and Enjoy: Remove the pan from the oven and let cool slightly before serving. Drizzle with additional olive oil for extra flavor, if desired. This dish is delicious on its own, but can also be served with a side salad or grilled protein.
Tips:
- For a vegetarian option, omit the feta cheese or use a vegan substitute.
- You can use any type of bell pepper you prefer. Red, yellow, or orange will all add a vibrant touch to the dish.
- If you don’t have fresh herbs, you can substitute 1 teaspoon dried dill for the chopped fresh dill.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
So ditch the takeout menus and give this one-pan potato bake a try. It’s a delicious, budget-friendly, and satisfying meal that’s sure to become a family favorite!