Loaded Greek Potato Wedges
with Yogurt Sauce and Feta
Loaded Greek fries are a restaurant gem that you can now make in your own kitchen with ease! Savoury pork, feta and dripping with yogurt sauce, these crisp wedges are sure to become a hit with your family!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Porc haché
3 pièce(s)
Pomme de terre Russet
1 pièce(s)
Tomate
2 pièce(s)
Oignon vert
1 pièce(s)
Citron
2 pièce(s)
Gousses d'ail
½ tasse(s)
Feta, émietté
(Contient Lait)
6 cs
Sauce au yogourt
(Contient Lait)
¼ tasse(s)
Pesto au poivre rôti
(Contient Lait Peut contenir Soya, Sulfites)
30 g
Olives mélangées
(Peut contenir Blé, Lait, Sulfites, Oeuf, Poisson, Noix)
8 g
Mélange d'épices méditerranéen
(Peut contenir Sésame, Noix, Triticale, Lait, Soya, Arachides, Blé, Sulfites, Moutarde)
Pas inclus dans votre livraison
2 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- Remove any brown spots from potatoes and cut into 1/2-inch wedges. To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with half the Mediterranean Spice Blendf, salt and pepper, then toss to coat.
- Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the top and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, peel, then mince or grate garlic.
- Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then pork. Cook for 4-5 min, breaking up pork into smaller pieces, until no pink remains.**
- Add garlic and remaining Mediterranean Spice Blend.
- Cook for 1 min, stirring often, until fragrant.
- Stir in pesto and 1 tbsp (2 tbsp) water. Season with salt and pepper.
- Remove from heat.
- Meanwhile, thinly slice green onion.
- Cut tomato into 1/4-inch pieces.
- Drain olives, then roughly chop.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Meanwhile, in a small bowl, combine yogurt sauce, 1 tsp (2 tsp) lemon juice, lemon zest and half the green onions.
- Divide wedges between plates.
- Top with pork mixture.
- Sprinkle with feta, tomatoes and olives.
- Drizzle with lemon yogurt sauce.
- Sprinkle with remaining green onions.
- Squeeze a lemon wedge over top, if you like.