Catos' Potatoes
Serves: 4 to 6
  • 1½ pounds red new potatoes, sliced ¼-inch thick (about 6 cups)
  • 3 tablespoons extra-virgin olive oil
  • Salt and ground black pepper
  • ½ cup crumbled feta cheese, chopped/crumbled
  • 1½ tablespoons chopped fresh oregano
  • 3 tablespoons fresh lemon juice
  1. Adjust oven rack to lower-middle position and heat oven to 400 degrees. Spray 13- by 9-inch baking pan with vegetable cooking spray.
  2. Toss potatoes with oil and a generous sprinkling of salt and pepper. Turn into prepared pan and bake until potatoes are tender, about 30 minutes.
  3. Meanwhile, toss feta with lemon juice and oregano.
  4. Remove potatoes from oven; add feta mixture; gently stir to combine. Return pan to oven and continue to cook to blend flavors, about 5 minutes longer. Serve immediately.
If you'd prefer to use dried oregano, simply add 1½ teaspoons of it when tossing the potatoes with oil, salt and pepper.
Recipe by Three Many Cooks at