Pan-fried potato wedges with olives and feta

    30 min

    These savoury, crispy potato wedges are nice for a hearty Sunday breakfast, or they can also be served as a side dish to a whole range of meat dishes. Pan frying ensures they're nice and crisp without all the fat and hassle of deep frying.

    9 people made this

    Serves: 2 

    • 500g potatoes
    • 1 sprig of rosemary, chopped
    • 4 tablespoons olive oil
    • 75g black olives
    • 75g feta
    • salt and freshly ground black pepper to taste

    Prep:5min  ›  Cook:25min  ›  Ready in:30min 

    1. Put the potatoes into a saucepan with a good fitting lid, add salt and cover with cold water. Cover and bring to the boil over a high heat, reduce the heat and cook for 20-25 minutes. Drain and allow the potatoes to cool slightly, peel and quarter.
    2. Heat the olive oil in a pan and fry the potato wedges over medium heat until brown. Add the rosemary, olives and feta cheese, and stir fry briefly. Season with salt and pepper.
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    Great recipe, thanks for sharing! Served for the whole family as a side dish for chicken, but knowing the kids dont like feta i substituted for bacon which i fried up first and added at the end after the potatoes were ready. Delicious !  -  06 Feb 2013

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