Feta Potatoes Recipes

JACKET POTATO WITH WHIPPED FETA & SUMAC

Steps:

• Heat oven to 220C/200C fan/ gas 6. Prick the potato all over with a fork and bake for 1 hr until it is golden outside and soft inside. Mix 1 tsp olive oil with the garlic salt. Cut a deep cross into the top of the jacket, drizzle the garlic oil into the cross and rub it all over the outside. Return to the oven and bake for 15 mins more until the edges are golden and crispy.
• Meanwhile, crumble the feta into a bowl, add the yogurt and whisk together until creamy. Stir in the red pepper with a good grind of black pepper and spoon the whipped feta into the jacket. Sprinkle with the sumac, drizzle over the remaining 1 tsp olive oil and scatter a few torn basil leaves on top, if you like.

CRUSTY BAKED POTATOES WITH WHIPPED FETA

Steps:

• Preheat the oven to 400 degrees F. Line a sheet pan with aluminum foil.
• Place the rosemary, thyme, lemon zest, and fleur de sel in the bowl of a mini food processor and pulse 10 to 12 times, until finely chopped but not puréed. Spread the mixture in a shallow bowl or plate.
• Scrub the potatoes, dry them well, and pierce them all over with the tines of a fork. Place the potatoes on the prepared sheet pan and rub them all over with olive oil. Roll each potato in the salt and herb mixture and put them back on the sheet pan. Bake for 60 to 75 minutes, until tender. Slit the top of each potato, squeeze the ends together to open the potato, and top with a generous scoop of whipped feta. Sprinkle with chives and serve hot with extra whipped feta on the side.
• Place the feta and cream cheese in the bowl of a food processor fitted with the steel blade and pulse until the cheeses are mixed. Add the olive oil, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and process until smooth. Refrigerate until ready to serve.

ROASTED GREEK POTATOES WITH FETA CHEESE

Steps:

• Preheat oven to 450°. In a small bowl, whisk the first seven ingredients. Arrange potatoes evenly in a shallow roasting pan. Pour water mixture over top., Roast until potatoes are golden brown and tender, 40-50 minutes. Sprinkle with cheese.

FETA ROASTED POTATOES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine olive oil, balsamic vinegar, lemon juice, Greek seasoning, salt, pepper, garlic powder, oregano, and thyme in a large plastic bag or bowl. Add potatoes and shake until potatoes are coated.
• Place into a baking dish that's large enough to accommodate potatoes in a single, snug layer.
• Bake in the preheated oven for 40 minutes, stirring every 10 minutes. Top with feta cheese. Return to the oven and bake for another 5 minutes. Serve.

HERBED GREEK ROASTED POTATOES WITH FETA CHEESE

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Lightly oil a large baking dish.
• Stir the potatoes, garlic, olive oil, water, lemon juice, salt, and pepper together in a bowl until the potatoes are evenly coated; pour into the prepared baking dish.
• Roast in the preheated oven until the potatoes begin to brown, about 40 minutes. Season the potatoes with the oregano and mint. If the dish appears dry, pour another 1/2 cup water into the dish. Return to the oven and bake about 40 minutes more. Top with the crumbled feta cheese to serve.

BAKED-FETA POTATOES WITH LEMON

Steps:

• Preheat oven to 425°F. Lightly coat a 9-by-13-inch baking dish with cooking spray.
• Arrange potatoes and garlic cloves in a single layer in the prepared dish. Place feta in the center. Drizzle with oil and 1 tablespoon lemon juice. Sprinkle with 1 tablespoon oregano, salt and pepper. Roast until the potatoes are tender, 25 to 35 minutes.
• When cool enough to handle, squeeze the softened garlic cloves out of their skins and toss them with the potatoes and feta, making sure the feta coats the vegetables. Drizzle with the remaining 1 tablespoon lemon juice and more oil, if desired. Toss again. Serve sprinkled with the remaining 1 tablespoon oregano.

INSTANT POT LEMON FETA POTATOES

Steps:

• Place the chicken broth, garlic, lemon juice and zest, oregano, rosemary, paprika, salt, and pepper in the Instant Pot and mix to combine.
• Add in the potato wedges and toss to combine the ingredients together. Spread out the potatoes so that they are evenly distributed in the Instant Pot (overlap is fine).
• Seal the Instant Pot and cook at high pressure ("manual"/"pressure cook" function) for 5 minutes *(see first note) before allowing natural pressure release for 5 minutes then applying a quick pressure release to completely depressurize (until floating valve drops).
• Using a wide, flat spatula, carefully remove the potatoes (leaving the liquid behind) and place it in a 8x10 (or 9x13) casserole dish.
• Sprinkle the top of the potatoes with feta cheese. Broil in the oven to brown and soften the feta cheese on top (watch occasionally so it doesn't burn).
• While it is in the oven, press the saute setting on the Instant Pot (adjust to "more" to increase the heat). Boil the liquid (sauce) down to half the amount **(see second note).
• Once the cheese is broiled, remove from the oven, and pour the sauce over top of the potatoes. Optionally top with green onions (or parsley). Add salt and pepper to taste. Best served immediately.

YIAYIAS GREEK SCALLOPED POTATOES WITH FETA CHEESE

Steps:

• Preheat oven at 400 degrees Fahrenheit (200 degrees Celsius).
• Brush some olive oil in a casserole dish or other dish about 8 x 10 inches.
• In a large bowl mix the potatoes with the olive oil and oregano.
• Place one layer of potatoes, sprinkle with a bit of salt and pepper and half of the feta.
• Place a second layer of potatoes repeating the sprinkling with feta, salt and pepper.
• Finish with a final layer of potatoes.
• Take about ½ cup of hot water and mix it with the lemon juice and pour it in the corner of the dish. Tilt so the water spreads in the whole bottom of the pan (the water should be enough to cover the bottom potato layer).
• Cover pan with aluminum foil with a few slits, and bake for about 10 minutes (with the fan).
• After 10 minutes have passed, lower the heat to 320 degrees Fahrenheit (160 Celsius) and bake for about 1 hour, checking to make sure that the potatoes are cooked all the way through (check with a fork-it should easily pierce the potatoes).
• Remove foil and bake uncovered for about 10-15 minutes to brown. Do not over-bake there should be a bit of water left on the bottom.
• Sprinkle with parsley and serve.

NEW POTATOES WITH FETA

Steps:

• Preheat the oven to 425 degrees F. Place a baking sheet in the oven to preheat while you prepare the potatoes.
• Toss the potatoes with the oil and thyme on a baking sheet and season liberally with salt and pepper. Roast the potatoes until golden brown and crisp on the outside but fork-tender on the inside, 15 to 18 minutes. Transfer to a large bowl and toss with the feta and green onions. Serve immediately.

FETA CHEESE MASHED POTATOES

Steps:

• Place the potatoes and garlic in a large saucepan; cover with water. Bring to a boil over medium-high heat. Reduce heat; cover and cook for 10-15 minutes or until tender. , Drain and transfer to a large bowl; mash. Add the cheese, cream, salt and pepper; beat until fluffy.

POTATOES WITH TOMATOES AND FETA

Steps:

• Preheat the oven to 400°F (200°C).
• To a medium saucepan, add the potatoes and cover with cold water. Bring to a boil over medium heat and cook until tender but not soft, 15 to 20 minutes.
• Drain and refresh under cold running water, then peel off the skins and cut the potatoes into thick slices.
• In a heavy skillet over medium heat, melt the butter with 2 tablespoons of the oil, stir in the onions and garlic and cook until soft, 5 to 10 minutes.
• Add the cumin seeds, Aleppo pepper or chile, and most of the oregano-reserve a little for the top-then stir in the sugar, vinegar, and tomatoes. Season to taste with salt and pepper.
• Arrange the potatoes and olives in a baking dish and spoon the tangy tomato mixture over them. Crumble the peynir or feta on top and sprinkle with the reserved oregano. Drizzle with the remaining 1 tablespoon oil, then bake until the potatoes are tender and the feta is golden, 25 to 30 minutes.
• Serve hot, with lemon wedges to squeeze over.