Thursday, March 5, 2015


1 lemon
1 1/4 pounds fingerling potatoes halved lengthwise
1 tablespoon olive oil
1 onion, thinly sliced
12 unpeeled garlic cloves 
1 tablespoon dried oregano
4 bay leaves
1/2 cup dry white wine
1 cup chicken stock
1/3 cup kalamata olives
1/3 cup feta cheese, crumbled

1.  Preheat oven to 325*F (300*F convection).

2.  Finely grate zest from the lemon.  Squeeze lemon; you need 1/4 cup juice.  Combine potatoes and juice in bowl; season.

3.  Heat oil in large skillet; cook onion and garlic, stirring until onion softens.  Add potatoes with juice, oregano, zest and bay leaves; stir to coat in onion mixture.  Add wine and stock; bring to the boil.

4.  Transfer potato mixture to a medium baking dish.  Roast, uncovered, stirring occasionally, about 40 minutes or until potatoes are tender.

5.  Serve potatoes with olives and feta.

Prep & cook time:  55 minutes
Serves:  4 as a side

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