Pan-fried Potato Wedges with Olives and Feta

Region: Greece

These crispy potato wedges are nice for a hearty Sunday breakfast, or they can also be served as a side dish to a meat dishes.

Ingredients

500g potatoes

1 sprig of rosemary, chopped

4 tablespoons olive oil

75g black olives

75g feta

salt and freshly ground black pepper to taste

Directions

Put the potatoes into a saucepan with a good fitting lid, add salt and cover with cold water. Cover and bring to the boil over a high heat, reduce the heat and cook for 20-25 minutes. Drain and allow the potatoes to cool slightly, peel and quarter.

Heat the olive oil in a pan and fry the potato wedges over medium heat until brown. Add the rosemary, olives and feta cheese, and stir fry briefly. Season with salt and pepper.

These crispy potato wedges are nice for a hearty Sunday breakfast, or they can also be served as a side dish to a meat dishes.

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