Recipe Archives->Vegetables->Feta Potatoes

Feta 'Taters

4 Tablespoons olive oil
6 large russet (or Yukon Gold) potatoes
1/2 onion, chopped
1/2 green or red pepper, chopped
1 clove garlic, crushed
4 ounces feta cheese, crumbled large

Peel and cube (or slice, your choice) potatoes and place in water
to cover. Boil for 5 to 7 minutes or until barely softened and fork
can just "puncture" potatoes. Remove from heat; drain and rinse in
cold water. Cover with water and set aside. Heat oil in 9-inch iron
skillet over medium heat and lightly saute onion and pepper. Add
garlic, increase temperature setting to medium high, and add the
drained, cubed potatoes. Make a level layer and do not stir or
disturb.  Cook about 3 to 4 minutes (if they begin to smoke or
burn, reduce heat immediately). Turn potato mixture with large
spatula, and crumbled Feta, and cook for about 2 minutes. Feta will
melt, partially, and blend with potatoes, but chunks of feta are
okay if they don't! Turn out onto large serving platter and surround
with fresh parsley leaves (or cilantro or dill if you prefer) mixed
with tomato triangles or other garnishes.

Printable version: feta-potatoes.txt.