Non- Creamy Potato Bake With Feta And Olives

1. 1

   Preheat the oven to 200c/400F/Gas 6.

2. 2

   Cook the potatoes, in their skins, in plenty of boiling water, for 15 minutes. Drain and set aside to cool slightly. Peel the potatoes and cut into thin slices.

3. 3

   Brush the base and sides of a 1.5litre/2 1/2 pint rectangular ovenproof dish, with some of the olive oil.

4. 4

   Layer the potatoes in the dish with the rosemary, cheese and olives.

5. 5

   Drizzle with olive oil and pour the stock into the dish.

6. 6

   Season with salt and plenty of pepper.

7. 7

   Bake for 35 minutes, covering the dish with foil part of the way through the cooking time to prevent the potatoes from getting too brown.

8. 8

   Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.