Red Potatoes With Olives Feta And Mint Recipes

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HERBED GREEK ROASTED POTATOES WITH FETA CHEESE



Herbed Greek Roasted Potatoes with Feta Cheese image

These potatoes have a nice Mediterranean flair to them, with the lemon, garlic, and herbs. These are so delicious out of the oven topped with plenty of feta cheese.

Provided by Cat Lady Cyndi

Categories     Side Dish     Vegetables     Roasted Vegetable Recipes

Time 1h40m

Yield 10

Number Of Ingredients 10

5 pounds potatoes, cut into wedges
6 cloves garlic, minced
¾ cup olive oil
1 cup water
¼ cup fresh lemon juice
sea salt to taste
ground black pepper to taste
1 ½ tablespoons dried oregano
1 teaspoon chopped fresh mint
1 (8 ounce) package crumbled 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.

Nutrition Facts : Calories 378.6 calories, Carbohydrate 41 g, Cholesterol 20.2 mg, Fat 21.3 g, Fiber 4.4 g, Protein 8 g, SaturatedFat 5.7 g, Sodium 305 mg, Sugar 3.3 g

FETA ROASTED POTATOES



Feta Roasted Potatoes image

This is a Greek-ish, lemony take on roasted potatoes that are simple to make and fancy enough for company!

Provided by gibsey23

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 55m

Yield 4

Number Of Ingredients 11

3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
1 tablespoon Greek seasoning
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon ground thyme
4 large russet potatoes, peeled and diced into 1-inch cubes
3 ounces crumbled feta cheese

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.

Nutrition Facts : Calories 442.7 calories, Carbohydrate 68.1 g, Cholesterol 18.9 mg, Fat 15.1 g, Fiber 8.5 g, Protein 10.8 g, SaturatedFat 4.7 g, Sodium 1577.4 mg, Sugar 5 g

BAKED POTATOES WITH OLIVES AND FETA



Baked Potatoes with Olives and Feta image

Briny olives and salty feta add Mediterranean flavor to this simple side dish of baked potatoes. Pair it with lamb, chicken kebabs, or fish fillets.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 6

4 small russet potatoes (2 pounds total)
1/3 cup nonfat Greek yogurt
1/2 cup feta, crumbled
4 teaspoons chopped pitted kalamata olives
Coarse salt and ground pepper
Fresh chives, chopped

Steps:

  • Preheat oven to 450 degrees. With a fork, prick potatoes in several places. Place potatoes on a plate and microwave until tender when pierced with a knife, 7 to 10 minutes. Transfer to a rimmed baking sheet and bake until skin is crisp, about 10 minutes.
  • Halve potatoes. Dividing evenly, top halves with yogurt, feta, and chopped olives. Season with salt and pepper. Sprinkle with chopped chives.

Nutrition Facts : Calories 248 g, Fat 5 g, Fiber 3 g, Protein 8 g

CRUSTY BAKED POTATOES WITH WHIPPED FETA



Crusty Baked Potatoes with Whipped Feta image

Provided by Ina Garten

Categories     side-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 13

1 tablespoon chopped fresh rosemary
2 teaspoons fresh thyme leaves
Grated zest of 1 large lemon
1 tablespoon coarse fleur de sel or sea salt
4 large (8- to 10-ounce) Idaho baking potatoes
Good olive oil
Whipped Feta (see recipe)
Chopped fresh chives
6 ounces Greek feta, crumbled
2 ounces cream cheese, at room temperature
1/3 cup good olive oil
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper

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.

RED POTATOES WITH OLIVES, FETA AND MINT



Red Potatoes with Olives, Feta and Mint image

Categories     Salad     Olive     Potato     Side     Quick & Easy     Backyard BBQ     Feta     Mint     Summer     Anniversary     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 5

1 3/4 pounds small red-skinned potatoes, cut into quarters
1 bunch fresh mint, chopped
8 ounces feta-cheese, crumbled
3/4 cup brine-cured black olives (such as Kalamata), pitted, chopped
1/4 cup extra-virgin oil

Steps:

  • Place potatoes and 3 tablespoons mint in large pot of salted water. Bring water to boil, reduce heat and simmer potatoes until tender, about 12 minutes. Drain potatoes; transfer to large bowl.
  • Set aside 2 tablespoons each of mint, cheese and olives; add remainder to warm potatoes. Mix in oil. Season with salt and pepper. Garnish potatoes with reserved mint, cheese and olives. Serve warm.

BOILED POTATOES WITH BUTTER AND MINT



Boiled Potatoes With Butter and Mint image

The chef April Bloomfield cooks from a place of profound hunger for good food: specifically, Birmingham in the Midlands of England, where she grew up in the 1970s and 1980s just as English food reached a low point. The childhood food she remembers most fondly: the hot buttered potatoes served in her school cafeteria. Her homage to that dish is this basic but stunningly good recipe for freshly boiled potatoes thickly glazed in butter and brightened with lemon, garlic, cracked black pepper and what she calls a "five-fingered pinch" of fresh mint leaves, "as much as you can grab with just the tips of all five fingers."

Provided by Julia Moskin

Categories     quick, vegetables, side dish

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 7

1 pound small potatoes, like fingerlings or creamers, all about the same size
1 tablespoon flaky salt, like Maldon, or kosher salt
4 tablespoons/2 ounces cold unsalted butter, cut into 8 pieces
1 small garlic clove, finely grated or shaved
A 5-finger pinch of whole mint leaves, preferably black mint (see note)
1/2 lemon
Coarsely ground black pepper

Steps:

  • In a medium pot, combine potatoes and salt. Add enough cold water to cover the potatoes by a generous 1/2 inch and set the pot over high heat. Bring to a boil, then reduce to a vigorous simmer. Cook potatoes just until tender and creamy inside, 10 to 25 minutes depending on size.
  • Reserving 1/4 cup cooking liquid, gently drain the potatoes and return them to the stove. Add butter, garlic and reserved cooking liquid to the pot and set over medium heat. Bring to a simmer and cook, swirling the pan and basting as needed so that the liquid coats the potatoes until they are well glazed, about 5 minutes.
  • Tear the mint leaves into small pieces, stir them very gently into the potatoes, and take the pot off the heat. Squeeze on just enough lemon to add brightness, not sourness; taste as you go. Add salt and pepper to taste and serve immediately.

Nutrition Facts : @context http, Calories 193, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 12 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 316 milligrams, Sugar 1 gram, TransFat 0 grams

COLD POTATO SALAD WITH TOMATOES, OLIVES AND FETA



Cold Potato Salad With Tomatoes, Olives and Feta image

This potato salad is equally delicious served in the cooler months as well as the summer. I add capers to this salad also, but that is optional. You can peel the potatoes if desired, I like to leave them on. Plan ahead the salad needs to chill for a minimum of 5 hours before serving. You can adjust the olive oil, white wine vinegar, and oregano to taste. Prep time does not include chilling times, cooking time is for boiling potatoes.

Provided by Kittencalrecipezazz

Categories     Potato

Time 20h30m

Yield 6 serving(s)

Number Of Ingredients 11

3 lbs small red potatoes (do not peel)
1/4 cup white wine vinegar
1/3 cup olive oil (can use more to taste)
1 English cucumber, peeled, seeded and coarsely chopped
3 -4 large firm ripe tomatoes (cut into about 1/2-inch cubes)
1 large red onion, thinly sliced
1 cup sliced olive (preferably brine-cured)
2 teaspoons dried oregano (or to taste)
4 hard-boiled eggs (cut into quarters lengthwise or sliced)
1 cup crumbled feta cheese (or to taste)
salt and black pepper

Steps:

  • Wash and scrub the potatoes (leave unpeeled) then cook in boiling salted water for about 25-30 minutes, or until fork-tender; drain, and cut in half, or quarters if they are large.
  • Transfer to a large bowl and cool to room temperature.
  • Toss lightly with white wine vinegar, cover place in the refrigerator until cold.
  • Remove from the fridge and toss with olive oil, oregano, salt and pepper (you can add in more white wine vinegar at this point if desired).
  • Add in cucumber, chopped tomatoes, olives and onions; toss to combine.
  • Add in crumbled feta cheese; mix to combine.
  • Place in a large glass bowl and place the sliced eggs around the edge of bowl.
  • Cover and refrigerate for a minimum of 5 hours before serving.

HERBED GREEK ROASTED POTATOES WITH FETA CHEESE



Herbed Greek Roasted Potatoes With Feta Cheese image

Try these potatoes that have a Mediterranean influence with their lemon, garlic, and herbs. They are delicious topped with the feta cheese. The recipe can be doubled or tripled.

Provided by Annacia

Categories     Potato

Time 1h32m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 1/2 lbs potatoes, cut into wedges
3 garlic cloves, minced
1/4 cup and 2 tablespoons olive oil
1/2 cup water
2 tablespoons fresh lemon juice
sea salt
ground black pepper
2 1/4 teaspoons dried oregano
1/2 teaspoon chopped of fresh mint
4 ounces crumbled feta cheese

Steps:

  • Preheat an oven to 450 degrees F.
  • Lightly oil a medium baking dish.
  • Stir the potatoes, garlic, olive oil, water, lemon juice, salt, and pepper together in a bowl until the potatoes are evenly coated and 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 1/4-1/2 cup water into the dish.
  • Return to the oven and bake about 40 minutes more.
  • Top with the crumbled feta cheese to serve.

Nutrition Facts : Calories 423.9, Fat 20.2, SaturatedFat 6.5, Cholesterol 26.8, Sodium 354.8, Carbohydrate 52.5, Fiber 6.6, Sugar 3.7, Protein 10.2

ROASTED GREEK POTATOES WITH FETA CHEESE



Roasted Greek Potatoes with Feta Cheese image

Lemony Greek potatoes are a traditional side dish for grilled chicken or steak. When they come out of the oven, we top with feta for a little melty goodness. -Arge Salvatori, Little Ferry, New Jersey

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 8 servings.

Number Of Ingredients 9

2/3 cup water
1/2 cup olive oil
3 tablespoons lemon juice
4 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon pepper
3 pounds Yukon Gold potatoes (about 6 medium), each cut into eight wedges
3/4 cup crumbled 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.

Nutrition Facts : Calories 308 calories, Fat 15g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 405mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.

BAKED SWEET POTATO WITH OLIVES, FETA, AND CHILE



Baked Sweet Potato with Olives, Feta, and Chile image

Baking intensifies the sweetness of sweet potatoes and gives the bright orange flesh a kind of fluffiness-light and soft at the same time. Sweet potato is terrific combined with salty olives, creamy feta, and hot Chile pepper. Once they're baked, you can easily keep them in the fridge for days, or you can use them to make a quick, flavorful soup.

Provided by Janneke Vreugdenhil

Categories     HarperCollins     Fall     Sweet Potato/Yam     Bake     Dinner     Vegetarian     Wheat/Gluten-Free     Soy Free     Tree Nut Free     Peanut Free     Chile Pepper     Olive     Feta

Yield 1 serving, with leftovers

Number Of Ingredients 7

2 very large or 4-5 small sweet potatoes
Olive oil, for greasing and drizzling
Coarse sea salt
50 g creamy feta (about 1/3 cup crumbles)
A small handful of salty black olives, pitted and coarsely chopped
1 red chile pepper (with or without seeds), sliced into rings
A small handful of fresh cilantro leaves, coarsely chopped

Steps:

  • Preheat the oven to 400°F. Scrub, rinse and dry the sweet potatoes. Pour a little olive oil on to your palms and rub this over the unpeeled sweet potatoes.
  • Next, rub in some coarse salt. Pierce the sweet potatoes a few times on all sides using a small sharp knife, then wrap them in tin foil and bake for an hour (or a little longer, if necessary) until done. Use half of them immediately and leave the rest to cool.
  • Place the sweet potato(es) on a plate and open the foil. Cut in half lengthways, then press on the outside of the halves so that the fluffy flesh bulges out slightly. Crumble the feta over the sweet potato(es), top with the olives, chile pepper and cilantro, and drizzle generously with olive oil.

POTATOES BAKED WITH TOMATOES, OLIVES, & FETA



Potatoes Baked with Tomatoes, Olives, & Feta image

Tender baby potatoes tossed with briny kalamata olives and then topped with a tangy tomato-onion mixture and a generous crumble of feta cheese. This versatile side is hearty enough to make a satisfying main for the vegetarians in the family.

Provided by Kare for Kitchen Treaty

Time 50m

Number Of Ingredients 15

1 1/2 pounds baby Yukon Gold or other thin-skinned yellow potatoes
2 tablespoons olive oil
2 medium red onions (quartered and sliced thinly)
4 medium garlic cloves (minced)
1 1/2 teaspoons dried oregano + another 1/2 teaspoon for topping
1 teaspoon ground cumin
1 fresh red chili (an jalapeno would also work)
2 teaspoons granulated sugar
1 tablespoon white wine vinegar
1 14-ounce can diced tomatoes, drained
30 pitted kalamata olives
3 ounces crumbled feta cheese
Salt and freshly ground black pepper
Olive oil for drizzling
Plain yogurt and lemon wedges for topping/serving

Steps:

  • Preheat oven to 400 degrees Fahrenheit.
  • Fill a large pot about halfway with water, and add the potatoes. Set on the stove over high heat and bring to a boil. Boil for about 20 minutes or until tender. Drain potatoes and rinse with cool water. Set aside until cool enough to handle, then cut into thick slices.
  • Add the olive oil to a heavy pan set over medium heat. Cook the onions until soft, about 5 minutes. Add the garlic, cumin, chili, and oregano and cook, stirring, for another minute. Stir in the sugar, vinegar, and tomatoes. Add a couple pinches of salt and a bit of freshly ground black pepper. Taste and add additional salt if you'd like.
  • Add the potatoes to the baking dish and top with olives. Toss lightly. Pour the tomato mixture over the top. Crumble the feta over the tomatoes, drizzle with a little olive oil, and sprinkle with the remaining 1/2 teaspoon oregano.
  • Bake for 25 - 30 miinutes until heated through.
  • Serve hot, topping individual servings with dollops of yogurt and lemon juice as desired.

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BAKED-FETA POTATOES WITH LEMON RECIPE | EATINGWELL
Lightly coat a 9-by-13-inch baking dish with cooking spray. Advertisement. Step 2. 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.
From eatingwell.com


WARM FETA WITH TOMATOES AND OLIVES - RICARDO
Let soak for 10 minutes to reduce the salt. Drain and pat dry. Meanwhile, in a small, dry skillet over medium-high heat, brown the kasha and pine nuts. Set aside in a bowl. In another bowl, combine the cherry tomatoes, bell pepper, olives, oil and lemon juice. Set aside. In a 9-inch (23 cm), lightly oiled cast iron skillet, place the feta slices.
From ricardocuisine.com


QUICK SMASHED GREEK POTATOES WITH FETA AND ROSEMARY
2017-12-20 Instructions. Preheat the oven to 200C (400F). Drizzle a large skillet or roasting tray with a little olive oil. Rinse the potatoes and then pierce them all over with the tip of a sharp knife. Place in a microwaveable bowl, cover with two sheets of damp paper towel and microwave on full power for 7-12 minutes.
From supergoldenbakes.com


PASTA WITH ROASTED TOMATO SAUCE, MINT AND FETA - INSPIRED TASTE
Bring to a boil, reduce the heat to a gentle simmer and cook, uncovered and stirring occasionally, for 10 minutes. Add the roasted tomatoes and fresh mint to the sauce. Squeeze the softened garlic out of the papery outer layers and into the sauce. Use an immersion blender to puree the sauce until relatively smooth, but leaving some texture.
From inspiredtaste.net


NO MAYO POTATO SALAD WITH FETA AND OLIVES - BABAGANOSH
2017-09-05 Instructions. Boil the potatoes in salted water until fork-tender. Remove from water and allow to cool while preparing the rest of the salad. In a large bowl, combine all the ingredients from the cooked potatoes to the lemon juice. Season with salt & pepper, and mix well.
From babaganosh.org


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