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Rosemary And Feta Baked Potatoes

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Rosemary And Feta Baked Potatoes

This recipe can be easily doubled to make a thicker potato cake, if wished, and the herbs can be varied to whatever you have at hand.


  • 1 kg even sized waxy potatoes
  • 2 cloves garlic, finely sliced
  • ΒΌ cup olive oil or melted butter
  • 125 grams feta cheese, finely crumbled
  • 2 tblsp finely chopped fresh rosemary
  • salt and pepper


  1. Peel and very thinly slice the potatoes. Brush a 23cm round loose-bottom flan tin with oil or butter and line with baking paper.
  2. Arrange a single layer of potato slices in the base of the tin, brush with oil or butter, and scatter over a little garlic, feta, herbs and season well. Repeat the layers.
  3. Bake at 190 degrees Celsius for 50-60 minutes until the potatoes are tender, and golden. Remove from the oven and stand covered 10 minutes before serving in wedges.

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