Greek fried potatoes and sausages


  • 8 Provençal sausages
  • 1 package (500 g) of Champêtre Greek Potatoes
  • 18 cherry tomatoes of various colors cut in half
  • 1 bag (170 g) of Florette spinach, trimmed and cut into pieces
  • 1 container (200 g) crumbled Feta
  • 15 ml (1 tbsp.) Lemon zest


  • 15 ml (1 tbsp.) Oregano leaves

Greek fried potatoes and sausages

 Cooking 11 minutes
 Preparation 15 minutes
 5 servings


  1. In a skillet, heat a little olive oil over medium heat. Cook the sausages for 5 to 6 minutes. Remove from pan and cut into rings.
  2. Return the sausages to the pan. Add the Greek potatoes with the liquid in the packaging, the cherry tomatoes, and the lemon zest. Bring to a boil, then cover and simmer for 5 to 6 minutes over low-medium heat.
  3. Add the spinach and feta. Cover and cook for 1 minute.
  4. If desired, sprinkle with oregano leaves before serving.

Recipe developed in partnership with Pratico-Pratiques:

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