Sliced Potatoes

Mediterranean Sliced Potatoes (V)

Ingredients:

• 3 medium gold or russet potatoes, thinly sliced
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• ½ cup crumbled feta cheese
• ¼ cup grated parmesan cheese
• ½ cup sliced cucumbers
• ½ cup diced tomatoes (cherry or Roma work great)
• 1 cup shredded lettuce (romaine or iceberg for crunch)
• Fresh basil leaves, torn or thinly sliced

For the Lemon Aioli:

• ½ cup mayonnaise (or vegan mayo for a plant-based version)
• 1 tablespoon lemon juice
• ½ teaspoon lemon zest
• 1 small garlic clove, grated
• Salt to taste
• A drizzle of olive oil

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Directions:

1. Roast the potatoes: Preheat your oven to 425°F (220°C). Toss the sliced potatoes with olive oil, salt, and pepper. Spread them in a single layer on a parchment-lined baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and crisp on the edges.
2. Make the lemon aioli: In a small bowl, whisk together mayonnaise, lemon juice, lemon zest, garlic, salt, and a drizzle of olive oil until smooth. Chill while the potatoes cook.
3. Assemble the dish: Lay the roasted potato slices on a serving plate. Top with feta, parmesan, cucumbers, tomatoes, and shredded lettuce. Drizzle generously with lemon aioli and finish with fresh basil.

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Jazzy Tip: Serve this warm as a light main dish or chilled like a potato salad remix. Add roasted chickpeas or grilled halloumi for extra protein. Every bite balances creamy, salty, and zesty—like a love letter from the Mediterranean coast.