Greek potatoes

Ingredients for 4 servings:

• 600 g potatoes
• 5 stalk(s) Celery
• 1 can of pizza tomatoes
• 4 tsp tomato paste
• 3 cloves garlic
• 1 ½ tsp, heaped salt
• 3 stalks of thyme
• 1 tbsp olive oil
• ½ tsp celery salt
• pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

A piece of Greece – sun, vacation, good mood

^Peel the potatoes and cut into eighths, remove any strings from the celery and cut into thin slices. Preheat the oven to 180°C. Grease a baking dish with olive oil and add the potatoes. Place the celery in between. Mix the tomato paste with the pizza tomatoes and add to the baking dish. Peel and press the garlic cloves, but do not mince them, add the salt and thyme, and mix everything together. Add enough water to just cover. Place in the oven and bake for about 40 minutes, or until the potatoes are tender, stirring occasionally. Just before the end of the cooking time, season with celery salt and pepper. Before serving, remove the garlic and thyme and sprinkle the dish with celery leaves. Serve as a side dish with gyros, lamb chops, bifteki, fried halloumi, and/or a farmer’s salad. If you want a vegetarian dish, increase the amount of potatoes.