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Potatoes With Feta Cheese & Olives

Created by ForeverMama on August 6, 2016

2 pounds potatoes (like a good starchy potatoe: Yukon golds, russets, etc)
2/3 cup olive oil (extra virgin, high quality)
1 sprig rosemary (fresh)
10 ounces feta cheese (sliced and then crumbled, imported only as it will make all the difference in achieving a successful dish)

100 grams pitted olives (1 cup black and green olives Mediterranean type kalamata, etc.)
1 1/4 cups vegetable stock (hot)
Salt and ground black pepper, to taste

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.