Salty feta, sweet onions, juicy black olives, garlic, lemon and crispy potatoes. There’s nothing particularly exotic in this dish and there aren’t that many ingredients yet somehow it tastes completely sublime.
You could add other vegetables, maybe peppers or aubergines, but it’s pretty much perfect just as it is. The recipe came from the April 2010 issue of "Delicious" magazine and has really stood the test of time as I’m still making it almost ten years later.
- 500g Charlotte potatoes, peeled
- 80ml olive oil
- 2 crushed garlic cloves
- 1 red onion, sliced
- ½ tsp dried oregano
- 100g pitted black olives
- 2 tbs fresh lemon juice
- large handful parsley, chopped
- 75g feta cheese (cubed)
- black pepper
- Peel 500g of Charlotte potatoes, cutting any large ones in half, then boil in salted water for 12-15 minutes until they have softened.
- Drain the potatoes in a colander, shaking off any excess water, before transferring them back into the saucepan and lightly mashing them with the back of a fork.
- Pour 80ml olive oil into a medium sized frying pan over a high heat. Add the potatoes to the frying pan and jiggle them around until they are coated in olive oil.
- Cook the potatoes for around 10 minutes making sure to not move them too much so that they can develop a golden crust on the bottom.
- Turn the potatoes over and fry for few minutes before adding 2 crushed garlic cloves, 1 sliced red onion and ½ teaspoon of dried oregano to the pan. Cook for another 3-4 minutes while stirring frequently to make sure nothing burns.
- Add 100g black olives and once warmed through, turn off the heat.
- Stir in the lemon juice and parsley, scatter over the feta cheese, season with black pepper and serve immediately.