Pan-fried potato wedges with olives and feta
(4)
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.
Brigitte
10 people made this
Ingredients
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
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.
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Reviews & ratings
Average global rating:
(4)
Reviews in English (1)
1
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