These Greek skillet potatoes are made with fried new potatoes and seasoned with oregano, then topped with tomatoes and feta and baked in the oven. A delicious and easy main for two or light side for 4.
Course
Main Course, Side Dish
Category
Mediterranean
Prep Time10minutes
Cook Time30minutes
Total Time40minutes
Servings2
Calories523kcal
AutorElle
Ingredients
600gnew potatoes,scrubbed well and cut 2-2,5 cm pieces
2 1/2tablespoonsextra-virgin olive oil
1small red onion,finely diced
2clovesof garlic,minced
1teaspoondried oregano
Sea salt and freshly ground black pepper,to taste
2handfuls cherry tomatoes(100-150 g)
100gfeta cheese,crumbled
handful of flat leaf parsley,roughly chopped
handful fresh dill,chopped
lemon slices or wedges,to serve
Method
In a large ovenproof non-stick frying pan or cast-iron skillet, heat the oil over medium-high heat.
Add carefully add the potatoes (oil may spit a little); season with salt and pepper. Cook, stirring occasionally, for 20-25 minutes, or until the potatoes are tender and golden brown.
Add the onion, garlic and oregano. Reduce heat to medium and cook, stirring occasionally, for a further 3-4 minutes.
Meanwhile, preheat the oven to 450°F / 230° C.
Turn the heat off, add the tomatoes, and crumble the feta cheese over the top. Transfer to the oven, and cook until the tomatoes start to soften and wilt; about 5-6 minutes. Remove from the oven, garnish with parsley, dill and lemon slices or wedges and serve. Enjoy!
Notes
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.