August 06, 2016
Dinner, Side Dishes, Dairy,
Cheese, Feta, Fruit, Vegetables, Potatoes , Greek, Budget-Friendly, Easy/Beginner Cooking, Entertaining, Sunday Dinner, Oven Roast, Gluten-Free, No Eggs, Vegetarian, Make it from scratch, Olives, Kosher Dairy more
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"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."
Preheat oven to 400-degrees Fahrenheit.
Cook the potatoes in plenty of boiling water for 15 minutes. Drain and cool slightly. Peel the potatoes and cut into thin slices.
Brush the base and sides of a shallow 6 1/4 cup rectangular ovenproof dish with some of the olive oil.
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.
Cook for 35 minutes, covering with foil to prevent the potatoes from getting too brown. Serve hot, straight from the dish.
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Loved these potatoes with the kalamata olives and feta - even got to use some of my fresh garden rosemary. DH went back for seconds so I guess you can say he loved them too. Will definitely be making them again.
Definitely a favorite. I only added about a quarter of the oil. The potatoes, feta and Mediterranean olives go so well together - they make a super delicious combo.