Potatoes Feta Cheese And Peppers Delight Recipes

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.

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.

Steps:

• 1. Start with a large non stick skillet, I used a 16 inch size.
• 2. Add 1/4 cup of butter plus 2 tablespoons of olive or canola oil. Turn fire to medium high heat.
• 3. Peel wash & cube potatoes.
• 4. Chop onions and add potatoes, chive & onions to skillet. If using fresh chive do use more than a tablespoon full.
• 5. Season Potatoes with spices, more if you prefer, I tend to use less salt because the feta tend to be a bit salty, but use your own judgement.
• 6. Add both chopped peppers and garlic to skillet. May need to add a small amount of water to prevent potatoes from sticking.
• 7. Stir potato mixture to blend together. Continue to cook over medium high heat, till potatoes and peppers are tender about 15 to 18 minutes or so.
• 8. Add the crumbled Feta and shredded mozzarella if using and stir to blend with the potatoes. Cover with lid and allow cheeses to melt slightly. Add your favorite Entree.
• 9. Add your favorite Entree.
• 10. Serve and enjoy your dinner.

Steps:

• Preheat the oven to 400 degrees F. Grease a 9-by-13-by-2-inch (3.75-quart) casserole dish with butter.
• Put the potatoes in the prepared casserole dish, add the half-and-half and stir to combine. Spread the potatoes in an even layer and place the block of feta in the center, on top of the potatoes. Season with 1 tablespoon salt and a few grinds of pepper and dot the butter over the potatoes. Cover the casserole with aluminum foil and bake until the half-and-half is simmering, the cheese is bubbling and the potatoes are cooked through and very tender when pierced with a small sharp knife, about 1 hour and 20 minutes.
• Remove and reserve the aluminum foil. Use a potato masher to mash the ingredients in the casserole dish until well combined, smooth and fluffy. Fold in the sour cream and season with salt and pepper. Cover the mashed potatoes with the reserved foil and return to the oven until warmed through, about 10 minutes. Top with the chopped chives and a few grinds of pepper.

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.

Steps:

• Boil the potatoes in a large pot, leaving the skin on. Stick them with a fork to check if they are cooked, they have to be tender. They will probably need around 30 minutes.
• When cooked, cool the potatoes and peel the skin. Cut them in chunks. Roughly chop peppers and onions and mix with cooled potatoes.
• Get a baking tray, put some cooking paper on it and spread the vegetable mixture.
• Sprinkle with some salt and pepper, add rosemary and oil.
• Mix well.
• Bake for 30 min., or until golden at 400°F.
• Sprinkle crumbled feta cheese. Serve warm.

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.

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.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat oil in a 12 inch skillet over medium-high heat. When the skillet is hot, add the potatoes, and fry until crispy and golden, about 15 minutes. Reduce heat to medium, and add onions. Cook, stirring, until softened. Season with salt and pepper. Pour eggs over the potatoes and onions.
• Place the skillet in the oven for about 10 minutes, or until eggs are firm. Remove from the oven, and sprinkle shredded cheese over the top. Return to the oven for about 5 minutes, or until cheese is melted.