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Rosemary potatoes with feta cheese

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Ingredients for 4 servings:

  • 1 kg potatoes
  • 125 ml olive oil
  • 250 g beans, green
  • salt and pepper
  • 2 cloves garlic
  • 2 sprigs rosemary
  • 200 g sheep’s cheese

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and wash the potatoes, and cut into eighths. Fry in hot oil for about 5 minutes. Cover and continue cooking over medium heat for about 10 minutes, then drain some of the oil. Meanwhile, trim and wash the beans and cook in a little water with salt and pepper for about 6 minutes. Peel and finely chop the garlic. Add to the potatoes along with the chopped rosemary sprigs. Fry for another 5 minutes. Season with salt and pepper. Fold in the drained beans. Crumble the cheese and sprinkle over the top.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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