Potatoes with Feta Cheese and Olives


recipe from The Complete Book of Greek Cooking

2 lbs. potatoes
2/3 c. extra virgin olive oil (Next time I’ll reduce this to 1/2 c.)
1 sprig of fresh rosemary
10 oz. feta cheese, crumbled (I think I only used 8 oz. I definitely recommend 10.)
1 c. pitted black and green olives (The picture in the cookbook showed the olives halved, but I quartered mine. I think I’d like to use a little more olives next time, maybe an extra half cup.)
1 1/4 c. hot vegetable stock (from boiling the potatoes)
salt and ground black pepper

Scrub potatoes well; cook in large pot of boiling water for 15-20 minutes. Remove and cool slightly, then peel and cut into very thin slices.

Preheat oven to 400 degrees. Brush bottom and sides of 9×13 baking dish with oil. Layer potato slices in dish with rosemary, cheese, and olives. (I made 3 layers.)

Drizzle with remaining oil and vegetable stock; season with salt and pepper.

Cook for 35 minutes. The recipe recommends covering the potatoes with foil to prevent overbrowning, but mine did just fine uncovered.

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