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
Instructions
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.
Instructions
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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