At a Glance
- Prep Method: null
- Cuisine: Mediterranean
- Yield: 2
- Prep Time:
- Ready Time:
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Recipe By: United States Potato Board
This may not be a truly authentic Greek recipe but it captures some of the traditional flavors. Great with chicken or lamb kabobs.
8 little red new potatoes, creamers or fingerlings or a combination
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
1 small red onion, cut into 1/4-inch rounds, broiled or grilled
1/3 cup crumbled feta cheese
4 Kalamata olives, pitted and chopped coarsely
2 teaspoons oregano, optional
Preheat oven to 375 degrees.
To roast the potatoes, rub with extra virgin olive oil, sprinkle with salt and freshly ground black pepper and place in baking pan. Roast for about 30 to 40 minutes. Sauté or char the onions in olive oil on a hot griddle or under the broiler. Cut the roast potatoes into halves or quarters and toss in a bit of olive oil in a large sauté pan. Add the grilled onions and warm through. Sprinkle with the cheese and olives. Add a little oregano if you’d like.