Ingredients
• 1.2kg Yellow flesh potatoes, peeled, cut into 2.5cm chunks
• 375ml Krino’s Organic Olive Mix, drained
• 250ml Chicken stock
• 60ml Krino’s Organic Kalamata Gold Olive Oil
• 45ml Lemon juice (approximately 1 lemon)
• 2 Bay leaves
15ml Krino’s Mountain Oregano, crumbled
• Salt & pepper to taste
• 150g Krino’s Organic Feta Cheese, crumbled
• 125ml Parsley, chopped
Garnish
• 30ml Olive oil (optional)
• 1.2kg Yellow flesh potatoes, peeled, cut into 2.5cm chunks
• 375ml Krino’s Organic Olive Mix, drained
• 250ml Chicken stock
• 60ml Krino’s Organic Kalamata Gold Olive Oil
• 45ml Lemon juice (approximately 1 lemon)
• 2 Bay leaves
15ml Krino’s Mountain Oregano, crumbled
• Salt & pepper to taste
• 150g Krino’s Organic Feta Cheese, crumbled
• 125ml Parsley, chopped
Garnish
• 30ml Olive oil (optional)
Instructions
1. Preheat oven to 220C (425F).
2. Add potatoes to a shallow pan or baking dish. Add mixed olives, chicken stock, olive oil and lemon juice. Add bay leaves, oregano, salt and pepper.
3. Set timer for 40 minutes or until potatoes are tender. Remove potatoes from oven, add Krino’s Organic Feta cheese. Place dish back in the oven for remaining 10 minutes or until cheese is golden and caramelized.
4. Sprinkle with parsley. Garnish with olive oil. Serve warm.
