Ingredients Jump to Instructions ↓

  1. Feta 'Taters

  2. 4 Tablespoons olive oil

  3. 6 large russet (or Yukon Gold) potatoes

  4. 1/2 onion, chopped

  5. 1/2 green or red pepper, chopped

  6. 1 clove garlic, crushed

  7. 4 ounces feta cheese, crumbled large

  8. Peel and cube (or slice, your choice) potatoes and place in water

  9. 5 to 7 minutes or until barely softened and fork

  10. can just "puncture" potatoes. Remove from heat; drain and rinse in

  11. cold water. Cover with water and set aside. Heat oil in 9-inch iron

  12. skillet over medium heat and lightly saute onion and pepper. Add

  13. garlic, increase temperature setting to medium high, and add the

  14. drained, cubed potatoes. Make a level layer and do not stir or 3 to 4 minutes

  15. burn, reduce heat immediately). Turn potato mixture with large

  16. spatula, and crumbled Feta, and cook for about 2 minutes. Feta will

  17. melt, partially, and blend with potatoes, but chunks of feta are

  18. okay if they don't! Turn out onto large serving platter and surround

  19. with fresh parsley leaves (or cilantro or dill if you prefer) mixed

  20. with tomato triangles or other garnishes.


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