4 pounds Russet potatoes
1 medium red onion, sliced into half-moons
Salt and black pepper, to taste
4-6 ounces feta cheese
For the Vinaigrette:
Garnish:fresh rosemary, sliced scallions, parsley, or oregano
Preheat the oven to 375°F, 190°C.
Using a sharp knife or a mandolin, thinly slice the potatoes. You may slice them with their skin on or peel them before slicing.
Arrange the slices in a round baking dish or a cast iron skillet, in a circular pattern to form a spiral.
Place the onion slices between some of the potato slices.
Combine the vinaigrette ingredients in a small bowl and whisk together.
Sprinkle with a generous amount of salt (about 1 tablespoon) and pepper, to taste.
Pour the vinaigrette over the potatoes or use a brush to coat them with it.
Roast in the center rack of the oven, uncovered for 1 hour and 20 minutes.
Remove the skillet from the oven and crumble the feta cheese over the potatoes to fill the nooks and crannies.
Roast for an additional 20 minutes or until the potatoes are tender on the inside and crisp on top.
Garnish with your favorite herbs and serve. Enjoy!
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Hi, I'm Dimitra and welcome to my blog! Here, I'll teach you just how much fun and easy it is to please a crowd with my versions of Greek classics. Kali Orexi as we say in Greek!