Potatoes With Feta Cheese & Olives
Recipe: #24604
August 06, 2016
Categories: Side Dishes, Cheese, Feta, Potatoes, Greek, Sunday Dinner Oven Roast, Gluten-Free, No Eggs, Vegetarian, Olives, Kosher Dairy, Vegetarian Dinner, more
"Thinly sliced potatoes are cooked with Greek Feta cheese and black and green olives in olive oil for this flavorsome dish. Toasted Pitta bread and green salad dressed with a fruity extra virgin olive oil make an ideal accompaniments."
Ingredients
Nutritional
- Serving Size: 1 (432.1 g)
- Calories 725.4
- Total Fat - 53.8 g
- Saturated Fat - 13.9 g
- Cholesterol - 40.4 mg
- Sodium - 1053.5 mg
- Total Carbohydrate - 38.1 g
- Dietary Fiber - 6.3 g
- Sugars - 3.2 g
- Protein - 25 g
- Calcium - 678.7 mg
- Iron - 1.6 mg
- Vitamin C - 20.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 400-degrees Fahrenheit.
Step 2
Cook the potatoes in plenty of boiling water for 15 minutes. Drain and cool slightly. Peel the potatoes and cut into thin slices.
Step 3
Brush the base and sides of a shallow 6 1/4 cup rectangular ovenproof dish with some of the olive oil.
Step 4
Layer the potatoes in the dish with the rosemary, cheese and olives. Drizzle with the remaining olive oil and pour over the stock. Season with salt and plenty of ground black pepper.
Step 5
Cook for 35 minutes, covering with foil to prevent the potatoes from getting too brown. Serve hot, straight from the dish.
Tips
No special items needed.