Email to Ruth Johnson      

Recipe Categories: lotsarecipechums's HOME PAGEAPPETIZERS BEEF BEVERAGES BISQUICK BREAD CANDY CASSEROLES CHICKEN CHOCOLATE CHRISTMAS COOKIES CROCKPOT CrockpotAppetizer CROCKPOTTIPS DESSERTS DIABETIC EASTER EGGS FISHandSEAFOOD FROSTING GROUNDBEEF LAMB MARINADES MEATS ORIENTAL PASTA PIE PORK POTATOES RICE SALADandDRESSING SAUCES SEASONINGS SLOWCOOKERBEEF SNACKS SOUPSandSTEWS THANKSGIVING TURKEY VEGETABLES

Feta 'Taters




Source of Recipe


chum recipes 73099 alt.food


Recipe Link: http://www.lotsarecipes.com

List of Ingredients




4 Tablespoons olive oil
6 large russet (or Yukon Gold) potatoes
1/2 onion, chopped
1/2 green or red pepper, chopped
1 clove garlic, crushed
4 ounces feta cheese, crumbled large

Recipe



Peel and cube (or slice, your choice) potatoes and place 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, and crumbled Feta, and
cook for about 2 minutes. Feta will melt, partially, and blend with
potatoes, but chunks of feta are okay if they don't! Turn out onto large
serving platter and surround with fresh parsley leaves (or cilantro or dill
if you prefer) mixed with tomato triangles or other garnishes.