Potatoes baked in tangy yogurt and feta cheese topped with a crunchy golden-brown topping. The perfect Mediterranean side dish.
Mediterranean side dishes include plenty of vegetables and good fats. They are easy to make ahead like these Mediterranean Potatoes. Prepare them ahead of time and bake them right before serving.
~ Prepare the cheese spread
In a small bowl mix 3/4 cup plain Greek yogurt, 4 ounces tomato and basil feta cheese, 3 tablespoons chopped Kalamata olives, and 3 tablespoons of mix Mediterranean spices like parsley, oregano, garlic, rosemary, etc.
I used Cedar Oak Farms Mediterranean Rub. They have already done the hard work for me by loading their spice blend with eleven classic Mediterranean spices including dried tomato flakes which adds that extra burst of intense flavor.
👩🍳TIP: Feta Cheese, although delicious in this dish, does not melt like other cheeses. You can try Chèvre, or goat cheese, which would complement the dish beautifully and although it will not melt in the traditional way it will soften and spread over the potatoes.
~ Slice the potatoes
Slice 4 baking potatoes into thin slices. Place the potatoes in a greased baking dish and spread the yogurt mixture on top.
~Make the topping
In a small bowl combine 1/2 cup panko crumbs, 1/4 cup freshly grated Parmesan cheese, 2 tablespoons melted butter, and 1 teaspoon of the mixed Mediterranean spice blend you used in the yogurt mixture. If you have several layers of potatoes divide the cheese between the layers.
~A note about Parmesan cheese
I always use fresh parmesan in all my recipes. It not only tastes better than the cheese that comes in a plastic shaker but it offers healthier benefits Grated fresh cheese is not only fresher it is naturally low in fat, free of carbs, and lactose-free.
~Bake or refrigerator for later
If you are ready to bake the potatoes sprinkle the topping over the top and bake in a preheated 350°F oven for 40 – 45 minutes, or until the potatoes are tender and the topping a golden brown.
If you are going to refrigerate for later use. Do not add the topping until ready to bake. That will keep the panko crumbs from getting too soggy. Instead place both in the refrigerator until ready to bake.
- 3/4 cup plain yogurt
- 4 ounces crumbled tomato and basil feta cheese
- 3 tablespoons pitted Kalamata olives, chopped
- 3 tablespoons Mediterranean Rub
- 4 baking potatoes, sliced
- 1/2 cup panko crumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter, melted
- 1 teaspoon Mediterranean Rub
In a bowl, mix the yogurt, feta cheese, olives, and Mediterranean rub.
Layer the potato slices in a greased baked dish. Spread with yogurt mixture over potatoes
Combine topping ingredients; sprinkle over casserole.
Bake, uncovered, at 350° until golden brown, 40-45 minutes.