About this recipe: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.
1 sprig of rosemary, chopped
4 tablespoons olive oil
75g black olives
salt and freshly ground black pepper to taste
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Method Prep:5min › Cook:25min › Ready in:30min
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.
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.
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