Friday’s Food For Thought – Mediterranean Potatoes

May 11th, 2012 by sivodd

Mediterranean Potatoes

Photo by I Believe I Can Fry


  • 2 medium red potatoes
  • 2/3 cup fresh pearl onions
  • 2 teaspoons olive oil
  • 3/4 teaspoon Italian seasoning
  • 1/4 teaspoon black pepper
  • 1 small tomato, seeded, chopped
  • 2 ounces feta cheese, crumbled
  • 2 tablespoons chopped black olives
  • Cut potatoes in half lengthwise and then crosswise into pieces. Toss potato pieces and onions with oil in small bowl until thoroughly coated. Place potato pieces and onions in 11/2-quart soufflé dish. Add Italian seasoning and pepper. Mix well. Cover dish tightly with aluminum foil.
  • Tear off three 18 × 3-inch strips of heavy-duty aluminum foil. Lay the strips on a flat surface, cross the strips so that they resemble wheel spokes.
  • Place soufflé dish in center of strips. Pull foil strips up and over dish and place dish into slow cooker, using foil strips as handles.
  • Pour hot water to about 11/2 inches below top of soufflé dish. Cover and cook on LOW 7 to 8 hours.
  • Use foil handles to lift out dish from slow cooker. Stir tomato, feta and olives into potato mixture.

Enjoy! Have a great weekend!


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