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August 12, 2011
Mediterranean Potatoes
Comforting Potatoes
Prep time:
10 minutesslow-cooking time:
7 to 8 hours“Grandma updated this old family favorite by making it in the slow cooker.”
Ingredients
Serves 4
- 2 medium red potatoes, scrubbed
- 2/3 cup fresh or frozen 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
Directions
1
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.
2
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.
3
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.
4
Pour hot water to about 11/2 inches below top of soufflé dish. Cover and cook on LOW 7 to 8 hours.
5
Use foil handles to lift out dish from slow cooker. Stir tomato, feta and olives into potato mixture.
Variations(0)
Reviews(0)
Grandma's Secret Tips!
Grandma's Secret Tips!
To add even more authentic Mediterranean flavor to this potato dish, Grandma used Greek kalamata olives from the deli. If the olives were unpitted, she spread them out on her cutting board and rolled over them with her rolling pin. This loosened the pits so they could be removed easily.
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