Cheesy baked potatoes and dates

Happy Friday Guys!

Today I made a quick little recipe with potatoes. The humble potato is definitely a favourite ingredient of mine…in fact I could probably eat it nearly every day and wouldn’t get sick of it. So I’ve just been thinking of different ways in which I could use it. I also received this beautiful poseidon Chasseur oval pot – which is one of their new colours, so I couldn’t wait to use it. Also I am extremely excited it’s Autumn as it means baking season is in full swing! I still do bake during summer, but how good is baking when it’s in the cooler months?!! Does any body else go a bit crazy with baking everything? Anyway…this recipe is very simple but it is a little bit different then normal oven roasted potatoes. So it’s a great recipe that you could try for a change. I think it goes nicely with any roasted or chargrilled meat or veg.

I’ve baked the potatoes in ghee because it is a healthy fat to cook with and then for extra moisture I’ve added extra virgin olive oil at the end. The dates add a beautiful soft sweetness and the feta provides a light cheesy salty texture and flavour.


8-10 medium sized potatoes

10 dates (pitted and diced)

1 cup crumbled feta cheese

1 handful of dill

2 tbsp ghee or butter

2 tbsp extra virgin olive oil

salt and pepper


  1. Preheat the oven to 180 degrees celsius.
  2. Use a mandolin to thinly slice the potatoes width ways. You can try with a knife however it works better with a mandolin as the effect is a crispy juicy potato slice. In a bowl season the potatoes with salt and pepper.
  3. Butter the base of the pot you will use then applying the ‘lasagne’ technique, layer the base with the potatoes, sprinkle the diced dates on top, sprinkle with the cheese and more ghee, repeat until you have used up all of the ingredients. Sprinkle the top with extra feta cheese.
  4. Bake in a closed pot for 20 minutes then remove the lid and bake for an extra 15-20 minutes, mixing everything through once or twice throughout the cooking time.
  5. Serve with fresh dill on top and extra virgin olive oil.


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