Saturday, May 30, 2015

"GREEK" Style Skillet Potatoes

Betty and I had friends over for dinner last week.  We were looking for a potato dish that was different.  This is the one we used and it was really good.  I think everyone will enjoy
this.  It has several flavors that mix well.  I love feta cheese.  It really makes this dish special.

“Greek” Style Skillet Potatoes

         1 ½ - Tablespoons – Olive Oil
         4 – Cloves – Garlic (crushed)
         16 – Red Potatoes (washed & chunky cut)
         1/3 – Cup – Kalamata Olives (coarsely chopped)
         ½ - Red Pepper (seeded & chopped)
         2 – 3 – Scallions Greens (chopped)
         Fresh Thyme & Rosemary (stems removed & chopped)(to taste)
         1 ½ - Cups – Feta Cheese (crumbled)
         Sea Salt & Pepper (to taste)
1)                You can prepare part of this recipe ahead of time by pre-cooking red potatoes, about half  way,  the day before.
2)               Refrigerate potatoes over-night.
3)              In a large skillet, add olive oil, garlic, red pepper & scallions.
4)             Cook over medium heat for about 3 – 4 minutes.
5)             Add potatoes, thyme and rosemary, cook until potatoes are cooked through and slightly  browned.
6)             Season with salt and pepper, to taste.
7)             Just before serving, add feta, heat for 2 minutes.
8)            Add more fresh thyme and rosemary, to garnish.
9)              Serve warm.

HINT:  You can pre-cook the potatoes 2 different ways.  You can boil in a saucepan on top
the stove or you can microwave.  In both cases, cook only about half way through.  Cool potatoes 
and seal in a zip-lock bag and refrigerate until you plan to finish the dish.  
HINT 2:  You can also prepare a few other things the day before.  Chop the garlic, pepper, 
olives, and scallion tops.  Save in a zip-lock bag and refrigerate over night.  
HINT 3: The fresh herbs are better prepared the day you cook the dish.  As with most spices 
and herbs, the amount is to taste.  I personally like a lot.  They enhance the dish.