Baked Potatoes With Ramps And Feta Food

FETA ROASTED POTATOES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine olive oil, balsamic vinegar, lemon juice, Greek seasoning, salt, pepper, garlic powder, oregano, and thyme in a large plastic bag or bowl. Add potatoes and shake until potatoes are coated.
• Place into a baking dish that's large enough to accommodate potatoes in a single, snug layer.
• Bake in the preheated oven for 40 minutes, stirring every 10 minutes. Top with feta cheese. Return to the oven and bake for another 5 minutes. Serve.

ROASTED GREEK POTATOES WITH FETA CHEESE

Steps:

• Preheat oven to 450°. In a small bowl, whisk the first seven ingredients. Arrange potatoes evenly in a shallow roasting pan. Pour water mixture over top., Roast until potatoes are golden brown and tender, 40-50 minutes. Sprinkle with cheese.

NEW POTATOES WITH FETA

Steps:

• Preheat the oven to 425 degrees F. Place a baking sheet in the oven to preheat while you prepare the potatoes.
• Toss the potatoes with the oil and thyme on a baking sheet and season liberally with salt and pepper. Roast the potatoes until golden brown and crisp on the outside but fork-tender on the inside, 15 to 18 minutes. Transfer to a large bowl and toss with the feta and green onions. Serve immediately.

FETA CHEESE MASHED POTATOES

Steps:

• Place the potatoes and garlic in a large saucepan; cover with water. Bring to a boil over medium-high heat. Reduce heat; cover and cook for 10-15 minutes or until tender. , Drain and transfer to a large bowl; mash. Add the cheese, cream, salt and pepper; beat until fluffy.

BAKED POTATOES WITH RAMPS AND FETA

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Allow potatoes to cool lightly and cut in half.
• Preheat the oven to 400 degrees F (200 degrees C). Lightly brush a baking sheet with olive oil.
• Combine tomatoes, feta, and ramps in a bowl; season with salt and pepper. Place about 1 tablespoon of feta mixture on top of each potato half and transfer to the prepared baking sheet.
• Bake on the center rack in the preheated oven until cheese is lightly browned, about 20 minutes.

BAKED FETA MASHED POTATOES

Steps:

• Preheat the oven to 400 degrees F. Grease a 9-by-13-by-2-inch (3.75-quart) casserole dish with butter.
• Put the potatoes in the prepared casserole dish, add the half-and-half and stir to combine. Spread the potatoes in an even layer and place the block of feta in the center, on top of the potatoes. Season with 1 tablespoon salt and a few grinds of pepper and dot the butter over the potatoes. Cover the casserole with aluminum foil and bake until the half-and-half is simmering, the cheese is bubbling and the potatoes are cooked through and very tender when pierced with a small sharp knife, about 1 hour and 20 minutes.
• Remove and reserve the aluminum foil. Use a potato masher to mash the ingredients in the casserole dish until well combined, smooth and fluffy. Fold in the sour cream and season with salt and pepper. Cover the mashed potatoes with the reserved foil and return to the oven until warmed through, about 10 minutes. Top with the chopped chives and a few grinds of pepper.

QUICK SMASHED GREEK POTATOES WITH FETA AND ROSEMARY

Steps:

• Preheat the oven to 200C (400F). Drizzle a large skillet or roasting tray with a little olive oil.
• Rinse the potatoes and then pierce them all over with the tip of a sharp knife.
• Place in a microwaveable bowl, cover with two sheets of damp paper towel and microwave on full power for 7-12 minutes. You may need to do this in batches depending on your microwave's capacity.
• Check the potatoes after 7 minutes. If you can easily pierce them with a knife, take them out now otherwise continue to cook.
• Place the potatoes in the skillet or tray and smash them using a potato masher. You want to expose some of the flesh but for the potatoes to keep their shape.
• Drizzle with olive oil and season with salt and pepper. Scatter the garlic and rosemary over the potatoes and nestle the lemon wedges among them.
• Cook for 10 minutes until the skin starts to colour.
• Add the crumbled feta, onion and capers and return to the oven for a further 5 minutes.
• Squeeze some of the roasted lemons over them and serve immediately.

POTATOES BAKED WITH TOMATOES, OLIVES, & FETA

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Fill a large pot about halfway with water, and add the potatoes. Set on the stove over high heat and bring to a boil. Boil for about 20 minutes or until tender. Drain potatoes and rinse with cool water. Set aside until cool enough to handle, then cut into thick slices.
• Add the olive oil to a heavy pan set over medium heat. Cook the onions until soft, about 5 minutes. Add the garlic, cumin, chili, and oregano and cook, stirring, for another minute. Stir in the sugar, vinegar, and tomatoes. Add a couple pinches of salt and a bit of freshly ground black pepper. Taste and add additional salt if you'd like.
• Add the potatoes to the baking dish and top with olives. Toss lightly. Pour the tomato mixture over the top. Crumble the feta over the tomatoes, drizzle with a little olive oil, and sprinkle with the remaining 1/2 teaspoon oregano.
• Bake for 25 - 30 miinutes until heated through.
• Serve hot, topping individual servings with dollops of yogurt and lemon juice as desired.

BAKED POTATOES WITH OLIVES AND FETA

Steps:

• Preheat oven to 450 degrees. With a fork, prick potatoes in several places. Place potatoes on a plate and microwave until tender when pierced with a knife, 7 to 10 minutes. Transfer to a rimmed baking sheet and bake until skin is crisp, about 10 minutes.
• Halve potatoes. Dividing evenly, top halves with yogurt, feta, and chopped olives. Season with salt and pepper. Sprinkle with chopped chives.

FETA ROASTED NEW POTATOES

Steps:

• Preheat the oven to 425 degrees F. Place a baking sheet in the oven to preheat while you prepare the potatoes.
• Toss the quartered potatoes on a baking sheet and coat generously with olive oil, salt, and pepper.
• Roast the potatoes until golden brown and crisp on the outside but fork-tender on the inside, 18-22 minutes.
• Transfer to a large bowl and toss with the feta and thyme to coat thoroughly. Serve immediately.

ROASTED GREEK POTATOES RECIPE WITH FETA CHEESE AND OREGANO

Steps:

• Rinse the potatoes to remove all the dirt.
• Crumble the feta cheese with your hands and set aside in a bowl.
• Heat a medium-sized cooking pot with water and add a bit of kosher salt. Boil the potatoes for about 5-7 minutes.
• Preheat the oven to 230°C / 446°F.
• Transfer the potatoes to a large baking tray and drizzle with olive oil.
• Bake the potatoes for about 12-15 minutes. Flip the potatoes and bake for another 10 minutes.
• Slice each potato lengthwise (not all the way through) and then smash it gently with a spatula.
• Drizzle with some more olive oil, ground pepper, and salt. Stuff some of the crumbled feta in the sliced potato, and toss the remaining on top.
• Toss a few slices of onion here and there and sprinkle with oregano.
• Bake for approximately 10 minutes more. Until the feta cheese melts, and the onion softens slightly.
• Ready to serve.

RAMPS AND POTATOES

Steps:

• Fry bacon in skillet, remove from the pan and set aside.
• Put diced potatoes in bacon grease and let fry 3 to 4 minutes. Add cut up ramps and continue frying until potatoes are well done.
• Put previously fried bacon on top of potatoes and ramps. Let simmer for about 2 minutes. Salt and pepper to taste.

HERBED GREEK ROASTED POTATOES WITH FETA CHEESE

Steps:

• Preheat an oven to 450 degrees F.
• Lightly oil a medium baking dish.
• Stir the potatoes, garlic, olive oil, water, lemon juice, salt, and pepper together in a bowl until the potatoes are evenly coated and pour into the prepared baking dish.
• Roast in the preheated oven until the potatoes begin to brown, about 40 minutes.
• Season the potatoes with the oregano and mint.
• If the dish appears dry, pour another 1/4-1/2 cup water into the dish.
• Return to the oven and bake about 40 minutes more.
• Top with the crumbled feta cheese to serve.

CRUSTY BAKED POTATOES WITH WHIPPED FETA

Steps:

• Preheat the oven to 400 degrees F. Line a sheet pan with aluminum foil.
• Place the rosemary, thyme, lemon zest, and fleur de sel in the bowl of a mini food processor and pulse 10 to 12 times, until finely chopped but not puréed. Spread the mixture in a shallow bowl or plate.
• Scrub the potatoes, dry them well, and pierce them all over with the tines of a fork. Place the potatoes on the prepared sheet pan and rub them all over with olive oil. Roll each potato in the salt and herb mixture and put them back on the sheet pan. Bake for 60 to 75 minutes, until tender. Slit the top of each potato, squeeze the ends together to open the potato, and top with a generous scoop of whipped feta. Sprinkle with chives and serve hot with extra whipped feta on the side.
• Place the feta and cream cheese in the bowl of a food processor fitted with the steel blade and pulse until the cheeses are mixed. Add the olive oil, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and process until smooth. Refrigerate until ready to serve.

CARAMELISED ONION, POTATO AND FETA BAKE

Steps:

• Oven temperature: 160°CHeat the oil in a large frying pan and sauté the onion until golden brown. Boil the potatoes until just tender and peel and slice them. Arrange the potatoes and onions in a greased rectangular baking dish.Whisk together the remaining ingredients and pour over the potatoes. Bake for 20 minutes or until golden and cooked through.Text and image source: Ideas magazineTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor's Weekly newsletter.

CRISPY OREGANO SMASHED POTATOES WITH FETA AND LEMON

Steps:

• 1. Preheat the oven to 425 degrees F.2. On a large baking sheet, toss together the potatoes, lemon, 1 tablespoon olive oil and a small pinch of salt. Transfer to the oven and roast 20 minutes or until the potatoes are fork tender. Remove the lemon from the pan and then use the back of a spatula or a fork to gently press down on the potatoes, smashing them to about 1/4 inch thickness.3. In a small bowl combine 2 tablespoons olive oil, the garlic and oregano. Spoon the mix evenly over the smashed potatoes. Season with salt and pepper. Sprinkle with parmesan. Return the potatoes to the oven and roast another 20-25 minutes or until golden and crisp. 4. Meanwhile, finely chop the roasted lemon (peel and all) and add to a small bowl along with the remaining 2 tablespoons olive oil, the basil, and a pinch of salt. 5. Drizzle the potatoes with lemon mixture and serve with feta. Eat!

BAKED POTATO WITH FETA

Steps:

• Mix all the filling ingredients in a bowl, and serve on the baked potato.