Potatoes and tomatoes with feta
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Good olive oil |
| 4 | Red skin potatoes - (about 1/2 lb); quartered and boiled | |
| 1 | cup | Chopped ripe red tomatoes |
| ¼ | cup | Chopped onion |
| 1 | teaspoon | Chopped garlic |
| 1 | tablespoon | Chopped oregano |
| Salt; to taste | ||
| Freshly ground black pepper; to taste | ||
| ½ | cup | Crumbled feta; (about 4-oz) |
Directions
Preheat the oven to 400 degrees. In a large saute pan, heat the oil until it begins to ripple. Add the potatoes, cooking and tossing until they are all golden. Add the tomatoes and onions and cook for 2 minutes. Add the garlic and oregano, toss to combine. Season with the salt and pepper. Top with the feta and place in the oven for 10 minutes.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2168 broadcast 07-18-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
08-05-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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