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Foodgeek: |
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Rating: |
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Servings: |
4 to 6 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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4 tbsp. olive oil
6 lg. russet (or Yukon Gold) potatoes, peeled and cubed
1/2 onion, chopped
1/2 green or red pepper, chopped
1 clove garlic, crushed
1 pkg. (4 oz.) feta cheese, crumbled large
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Directions:
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Place potatoes 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. Add crumbled Feta, cook for about 2 minutes. Feta will partially melt; blend with potatoes. Spoon onto large serving platter. Surround with fresh parsley leaves (or cilantro or dill if you prefer) mixed with tomato triangles or other garnishes.
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