Ingredients

The following ingredients have 4 Servings
  • 1 1/2 lbs potatoes (peeled (if desired) and cut into large wedges*)
  • 6-8 garlic cloves (minced)
  • 1/3 cup olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh coarse ground black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 tablespoon dried oregano
  • 1 teaspoon dried marjoram
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 tablespoon lemon zest (optional)
  • 1 1/2 tablespoons capers
  • 1/4 red onion (thinly sliced)
  • 1/2 cup feta cheese (crumbled)
  • 1/3 cup kalamata olives
  • 6-8 piquante red peppers
  • Green onion (chopped)
  • Chives (chopped)
  • Fresh oregano and marjoram for garnish

Instruction

  • Preheat oven to 400° degrees F.
  • Lightly spray with oil an 11 inch baking dish or cast iron skillet and set aside.
  • Add the potato wedges to a large bowl and add the rest of the ingredients: olive oil, salt, pepper, dried thyme, dried rosemary, dried oregano, dried marjoram, red pepper flakes and lemon zest if using, minced garlic and capers.
  • Toss until well coated and the ingredients and combined. Taste the mixture and adjust for salt, keeping in mind that feta will add some saltiness as well.
  • Add the potatoes to the cast iron pan or baking dish, preferably should be distributed tightly together, but in one layer.
  • Bake for 30-40 minutes, check if a nice golden-brown crust has formed on the potatoes. At this point stir to bring the white side up.
  • Bake for another 20 minutes, until golden brown, remove from oven and top with sliced red onions, kalamata olives and crumbled feta cheese. Bake for another 10-15 minutes.**
  • Check if the potatoes are tender and remove from oven if done.
  • Top with piquante red peppers, chopped green onions and chives. Add extra crumbled feta cheese if you want.
  • Garnish with fresh oregano and marjoram and serve immediately.