Potatoes With Cucumbers
Potatoes with cucumbers is a comforting and flavorful dish combining tender sliced potatoes cooked with tomatoes and aromatic herbs, complemented by crisp chilled cucumbers. Perfect for a light lunch or dinner, it offers a delightful mix of hearty and refreshing flavors suitable for casual gatherings or family meals.
Ingredients
Instructions
- Peel and slice the potatoes.
- Combine the potatoes, olive oil, salt, pepper, basil, bay leaf, and peeled, seeded tomatoes in a skillet.
- Add water to just cover the ingredients.
- Put a lid on the pot and cook over brisk heat for 20 minutes.
Tips & Substitutions
For a creamier texture, consider adding a splash of vegetable broth instead of water. If you don't have fresh basil, dried basil can be a substitute, though you'll need less. To enhance flavor, try adding garlic or onion. This dish can be easily adapted by including other vegetables such as zucchini or bell peppers, making it a versatile addition to your Mediterranean recipes.
Serving Suggestions
Serve this dish warm as a side to grilled meats or fish, or as a light main course with a side salad like Cucumber And Tomato Salad for a refreshing contrast. It pairs beautifully with Middle East Tabouleh Salad, creating a colorful and nutritious meal. Drizzle with extra olive oil and a squeeze of lemon before serving for added brightness.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water to the skillet to prevent sticking and heat over low heat until warmed through. You can also microwave the potatoes, but be careful not to overcook them, as they can become mushy.
Nutrition & Diet Analysis (per serving)
Each serving of Potatoes With Cucumbers contains roughly 1078 calories, with 10g protein, 97g carbohydrates, and 76g fat. It is an excellent source of iron (76% of the Daily Value), dietary fiber (50% of the Daily Value), and vitamin C (49% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 508mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of potatoes for this recipe?
Yes, you can use any type of potato, such as Yukon Gold or red potatoes. Each variety will impart a different flavor and texture, so feel free to experiment. Just keep in mind that cooking times may vary slightly depending on the size and type of potato used.
Is it possible to make this dish ahead of time?
Absolutely! You can prepare the dish a day in advance. Cook it fully and then let it cool before refrigerating. When you're ready to serve, simply reheat it gently on the stove or in the microwave, adding a touch of water to keep it moist.
What can I do if I don't have fresh tomatoes?
If fresh tomatoes aren't available, you can substitute with canned diced tomatoes. Use about one can (14.5 oz) and drain any excess liquid before adding them to the skillet. This will still provide a nice flavor and moisture to the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).