Potatoes Baked With Tomatoes Olives Feta Food

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.

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.

ROASTED POTATOES AND TOMATOES

Steps:

• Put a baking sheet in the oven and preheat to 450 degrees F. Cut 1 1/2 pounds large red-skinned potatoes lengthwise into eighths. Toss with 2 tablespoons olive oil, 1 pint cherry tomatoes, 3 sprigs rosemary, 3 smashed garlic cloves, and salt and pepper. Put cut-side down on the hot baking sheet and roast 15 minutes. Flip the mixture and roast 10 more minutes.
• Serves: 4 Calories:196 Total Fat: 7 grams Saturated Fat: 1 gram Protein: 4 grams Total carbohydrates: 31 grams Sugar: 4 grams Fiber: 4 grams Cholesterol: 0 milligrams Sodium: 134 milligrams Photograph by Antonis Achilleos

COLD POTATO SALAD WITH TOMATOES, OLIVES AND FETA

Steps:

• Wash and scrub the potatoes (leave unpeeled) then cook in boiling salted water for about 25-30 minutes, or until fork-tender; drain, and cut in half, or quarters if they are large.
• Transfer to a large bowl and cool to room temperature.
• Toss lightly with white wine vinegar, cover place in the refrigerator until cold.
• Remove from the fridge and toss with olive oil, oregano, salt and pepper (you can add in more white wine vinegar at this point if desired).
• Add in cucumber, chopped tomatoes, olives and onions; toss to combine.
• Add in crumbled feta cheese; mix to combine.
• Place in a large glass bowl and place the sliced eggs around the edge of bowl.
• Cover and refrigerate for a minimum of 5 hours before serving.

POTATOES WITH TOMATOES AND FETA

Steps:

• Preheat the oven to 400°F (200°C).
• To a medium saucepan, add the potatoes and cover with cold water. Bring to a boil over medium heat and cook until tender but not soft, 15 to 20 minutes.
• Drain and refresh under cold running water, then peel off the skins and cut the potatoes into thick slices.
• In a heavy skillet over medium heat, melt the butter with 2 tablespoons of the oil, stir in the onions and garlic and cook until soft, 5 to 10 minutes.
• Add the cumin seeds, Aleppo pepper or chile, and most of the oregano-reserve a little for the top-then stir in the sugar, vinegar, and tomatoes. Season to taste with salt and pepper.
• Arrange the potatoes and olives in a baking dish and spoon the tangy tomato mixture over them. Crumble the peynir or feta on top and sprinkle with the reserved oregano. Drizzle with the remaining 1 tablespoon oil, then bake until the potatoes are tender and the feta is golden, 25 to 30 minutes.
• Serve hot, with lemon wedges to squeeze over.

NON- CREAMY POTATO BAKE WITH FETA AND OLIVES

Steps:

• Preheat the oven to 200c/400F/Gas 6.
• Cook the potatoes, in their skins, in plenty of boiling water, for 15 minutes. Drain and set aside to cool slightly. Peel the potatoes and cut into thin slices.
• Brush the base and sides of a 1.5litre/2 ½ pint rectangular ovenproof dish, with some of the olive oil.
• Layer the potatoes in the dish with the rosemary, cheese and olives.
• Drizzle with olive oil and pour the stock into the dish.
• Season with salt and plenty of pepper.
• Bake for 35 minutes, covering the dish with foil part of the way through the cooking time to prevent the potatoes from getting too brown.
• Serve hot.

LAMB CHOPS AND POTATOES WITH OLIVES, TOMATOES AND FETA CHEESE

Steps:

• Preheat oven to 450°F.
• Toss together potatoes, oil and half of rosemary on a large rimmed baking sheet; sprinkle with salt and pepper.
• Roast until potatoes are almost tender, about 30 minutes.
• Meanwhile, press garlic and remaining rosemary onto both sides of the lamb chops; sprinkle with salt and pepper.
• Arrange lamb on baking sheet next to potatoes; roast until potatoes are tender and lamb is cooked to desired doneness, about 18 minutes for medium-rare.
• Mound potatoes in center of platter and surround with lamb chops. Sprinkle with tomatoes, cheese and olives.

HERBY BAKED FETA DIP WITH TOMATOES, PEPPERS AND OLIVES

Steps:

• Preheat the oven to 400 degrees F.
• Place the tomatoes, roasted red peppers, olives and garlic in a 7-by-11-inch baking dish. Drizzle with the oil and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir to coat. Nestle the block of feta in the center of the vegetables. Bake until the feta is soft, and the tomatoes burst and release their juices, about 25 minutes.
• Use a fork to slightly break up the feta, then stir in the basil, chives and parsley. Serve with sliced sourdough bread or crackers.

LAMB CHOPS AND POTATOES WITH OLIVES, TOMATOES AND FETA CHEESE

Steps:

• Preheat oven to 450°F. Combine potatoes, oil and half of rosemary on large rimmed baking sheet. Sprinkle with salt and pepper. Roast until potatoes are almost tender, about 30 minutes.
• Meanwhile, press garlic and remaining rosemary onto both sides of lamb chops; sprinkle with salt and pepper.
• Arrange lamb on baking sheet next to potatoes. Roast until potatoes are tender and lamb is cooked to desired doneness, about 18 minutes for medium-rare. Mound potatoes in center of platter. Surround with lamb chops. Sprinkle with tomatoes, cheese and olives and serve.