Non- Creamy Potato Bake With Feta and Olives

READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Preheat the oven to 200c/400F/Gas 6.
  • Cook the potatoes, in their skins, in plenty of boiling water, for 15 minutes. Drain and set aside to cool slightly. Peel the potatoes and cut into thin slices.
  • Brush the base and sides of a 1.5litre/2 ½ pint rectangular ovenproof dish, with some of the olive oil.
  • Layer the potatoes in the dish with the rosemary, cheese and olives.
  • Drizzle with olive oil and pour the stock into the dish.
  • Season with salt and plenty of pepper.
  • Bake for 35 minutes, covering the dish with foil part of the way through the cooking time to prevent the potatoes from getting too brown.
  • Serve hot.