Beetroot Pan-Fried Potatoes

Sometimes the best recipes don’t come from planning, but straight from the garden. When we recently harvested these large, earthy beetroot bulbs, it was clear they didn’t need anything complicated — just warmth, good olive oil, fresh herbs and a little cheese.

This dish is simple, grounding and full of flavour — exactly how we like to cook on Ikaria.

Ingredients (approx. 2–3 servings)

• 500 g waxy potatoes

• 200 g beetroot

• 100 g onions (you can also mix with spring onions)

• 1 clove of garlic

• A little high-quality olive oil (e.g. AVRAMIDIS® olive oil)

• 1 sprig of rosemary

• A few basil leaves

• Some oregano (e.g. Leander’s wild oregano from our shop)

• About 80 g feta cheese

• Salt and pepper

Preparation:

Peel the potatoes and cut them into bite-sized pieces. Peel the beetroot (kitchen gloves are helpful — beetroot stains easily) and dice it.

Peel and quarter the onions. Finely chop the garlic. Strip the oregano leaves from the stems and roughly chop the basil and rosemary.

Heat the olive oil in a pan over medium heat. Add the well-drained potato and beetroot cubes and fry gently for about 20 minutes, stirring occasionally, until they are soft and lightly browned.

Add the onions and garlic and cook for another 10–15 minutes. Finally, fold in the herbs and season with salt and pepper.

Crumble the feta over the hot potatoes and serve immediately.

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At the table:

Serve the potatoes warm, while the feta softens over the vegetables.

Rosemary, basil and oregano bring their fragrance to the pan.

Bon appetit!

Discover olive oil

Discover wild oregano