Ingredients
- 600 g new potatoes, scrubbed well and cut 2-2,5 cm pieces
- 2 1/2 tablespoons extra-virgin olive oil
- 1 small red onion, finely diced
- 2 cloves of garlic, minced
- 1 teaspoon dried oregano
- Sea salt and freshly ground black pepper, to taste
- 2 handfuls cherry tomatoes (100-150 g)
- 100 g feta cheese, crumbled
- handful of flat leaf parsley, roughly chopped
- handful fresh dill, chopped
- lemon slices or wedges, to serve
Instructions
- 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!
Nutrition
Notes
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.