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Cook
50m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Rinse the cubed potatoes under cold water, then pat dry well using kitchen paper. Place into a large bowl and season with the olive oil spray, oregano, smoked paprika, salt and black pepper. Toss well to coat.
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For
2
M
I
Crispy potatoes
500
g
Potatoes, cut into bite-sized cubes
1
spray
Olive oil, a few sprays
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Per Serving
Calories
570kcal
Fat
17g
Carbs
61g
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5% beef mince keeps the dish lighter while still giving plenty of flavour. Lamb mince can be used instead for a more traditional moussaka flavour. Feta crumbled over the top works really well for extra salty flavour. Dice the aubergine fairly small so it softens properly and blends into the sauce rather than staying spongy.
Roux
I’d avoid using lighter butter spreads like Flora for the roux if possible, as the higher water content can make the sauce split or stay thinner rather than turning silky and smooth. Proper butter works best here.
If your sauce looks lumpy at first, keep whisking once the milk is added it usually smooths out as it heats.
For an easier shortcut version, you can skip the roux and mix 40-60g light soft cheese (per serves 2) loosened with a splash of hot milk instead. It won’t taste quite as traditional, but still gives a creamy topping with less effort.
Only visible to you
Made it?
under 60 minutes,
beef,
creamy,
easy recipes,
airfryer,
comfort food,
potato,
hob,
oven,
+ 40g protein,
dinner,
freezer,
one pan,
meal prep,
high protein,
greek
Cancel
Cook
50m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Rinse the cubed potatoes under cold water, then pat dry well using kitchen paper. Place into a large bowl and season with the olive oil spray, oregano, smoked paprika, salt and black pepper. Toss well to coat.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
Crispy potatoes
500
g
Potatoes, cut into bite-sized cubes
1
spray
Olive oil, a few sprays
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
570kcal
Fat
17g
Carbs
61g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
5% beef mince keeps the dish lighter while still giving plenty of flavour. Lamb mince can be used instead for a more traditional moussaka flavour. Feta crumbled over the top works really well for extra salty flavour. Dice the aubergine fairly small so it softens properly and blends into the sauce rather than staying spongy.
Roux
I’d avoid using lighter butter spreads like Flora for the roux if possible, as the higher water content can make the sauce split or stay thinner rather than turning silky and smooth. Proper butter works best here.
If your sauce looks lumpy at first, keep whisking once the milk is added it usually smooths out as it heats.
For an easier shortcut version, you can skip the roux and mix 40-60g light soft cheese (per serves 2) loosened with a splash of hot milk instead. It won’t taste quite as traditional, but still gives a creamy topping with less effort.
Only visible to you
Made it?
under 60 minutes,
beef,
creamy,
easy recipes,
airfryer,
comfort food,
potato,
hob,
oven,
+ 40g protein,
dinner,
freezer,
one pan,
meal prep,
high protein,
greek
Cancel
