Squashed baked potatoes with feta

Ingredients for 2 servings:

• 500 g potatoes, new, smaller
• 2 sprigs rosemary, fresh
• 4 sprigs of thyme, fresh
• 2 garlic cloves
• 5 tbsp olive oil
• 4 tomatoes, dried in oil
• 2 thin spring onions
• 6 olives, black
• ½ lemon(s), organic, grated peel
• 60 g feta cheese
• 1 tbsp parsley, flat, coarsely chopped
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Wash the potatoes thoroughly and brush if necessary. Cook in salted water for about 15 minutes and drain well. Preheat the oven to 220 degrees (top/bottom heat). Strip the rosemary needles from the stems and finely chop. Also pluck the thyme leaves from the stems. Peel and finely chop the garlic. Mix the herbs and garlic with the oil and season with salt. Drain the tomatoes and olives well and chop finely. Trim and wash the spring onions, chop them, and mix with the tomatoes, olives, and lemon zest. Spread the cooked potatoes on a baking sheet lined with baking paper and press them down slightly with the palm of your hand. The potatoes should remain in one piece, however. Brush them with half of the marinade and place them in the middle rack of the oven for 15 minutes. Turn the potatoes over, brush with the remaining marinade, and bake for another 10 minutes. Spread the tomato mixture over the potatoes and crumble the feta over them. Return to the oven for another 5 minutes. Serve sprinkled with freshly ground pepper and parsley.