Roasted Greek potatoes

4 servings

Use up leftover potatoes in this nacho-platter-style meal with Mediterranean flavors. Slice potatoes into a pan and load on top Pulled Oats® and the flavors borrowed from the Greek salad, i.e. tomato, olives and feta.


prep time 10 + 10 min


  • 240 g Pulled Oats® Tomato
  • 700 g boiled new potatoes
  • 2 tbsp olive oil
  • 150 g feta cheese
  • 1.5 dl pitted olives
  • 1 dl warm tomato pasta sauce
  • 100 g cherry tomatoes
  • 1 dl chopped oregano
  • Lemon slices


  1. Slice the potatoes and place them in an ovenproof dish. Add oil on top and stir.
  2. Sprinkle with half the crushed feta cheese and olives.
  3. Combine Pulled Oats® and tomato sauce. Spoon the mixture onto the potatoes. Sprinkle over the end of the cheese and cherry tomatoes.
  4. Roast in an oven at 225°C for about 10 minutes.
  5. Garnish with herbs and lemon slices.

Categories: 0% food waste, Everyday food, Festive, Mediterranean, Summer, Vegetarian

In this recipe we used: Pulled Oats® Tomato 240 g