Potatoes with feta cheese - A perfect appetiser

Potatoes with feta cheese should be a permanent feature on the table when hosting a Sunday lunch.

Materials for four servings:

1.5 kilos of potatoes, cut into wedges
One onion, sliced
One clove of garlic, coarsely chopped
One bay leaf
Two allspice grains
4-5 grains of peppercorns
One ripe tomato, peeled, seeded, chopped
1 tsp. tomato paste
100 gr. grated feta
100 ml extra virgin olive oil
50 gr. grated feta for serving
salt
black pepper

Procedure

Step 1

Pour the olive oil into a saucepan and heat on medium to high heat. Add the onion, garlic, bay leaf, allspice, peppercorns, and sauté for 1 minute, stirring constantly.

Step 2

Once they are well sautéed without burning, add the tomato paste. Stir and extract its aroma, and then add the fresh tomato.

Step 3

As soon as the tomato releases its liquid, add the potatoes. Mix, add salt and pepper accordingly and add a glass of hot water. Close with the lid and lower the heat to cook the potatoes. Shake the pot from time to time so that the food does not stick, and, if necessary, add a little extra hot water.

Step 4

The food should be left at the end with only its oil. Serve immediately on warm plates, putting some grated feta cheese or other white cheese of your choice on top.

Sotiris Evangelou is a columnist for Cantina. Translated by Paul Antonopoulos.

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