Fried Potatoes with Peppers & Feta

The theme for Monday Posts in May is Potatoes.

Potatoes are a very misunderstood vegetable. Yes, they are a vegetable, plus they are healthy.

Potatoes have vitamins C and B6, potassium, copper, manganese and dietary fiber. They offer cardiovascular protection, have a potential for lowering blood pressure and have a variety of phytonutrients with antioxidant activity.

This month we are celebrating the the humble potato.

Chez nous we have 6 months (roughly) of winter cooking, which I do in the kitchen and 6 months (roughly) of summer cooking which mon mari does outdoors on one of the barbecue grills or smokers.

As May is always a fickle month, here is a final indoor potato recipe:

Click here to Pin Fried Potatoes with Peppers & Feta

Fried Potatoes with Peppers & Feta

Print Recipe

With peppers, onions, and mushrooms this is a complet ‘side dish’ – additional vegetable is optional.

• Author: Kate
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 2 servings 1x
• Category: Potatoes
• Method: Skillet

Ingredients

Scale 1x2x3x

• 2 medium potatoes (12oz, 350gr) cut into chunks
• 1 onion, roughly chopped
• 1 red bell pepper, roughly chopped
• 3oz (90gr) mushrooms, trimmed and sliced
• 1/3 cup dry-cured Greek olives, pitted and sliced
• 3oz (90gr) feta cheese, crumbled or cut into small chunks
• 1/2 tsp paprika
• 1/2 tsp cumin
• 1 tsp dried oregano
• 1 tbs olive oil

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Instructions

• Heat oil, paprika and cumin in a large skillet.
• Add potatoes, onion, pepper, mushrooms and sauté  until well browned and tender, 15 – 20 minutes.
• Add oregano, olives and heat through.
• Add feta, stir well to combine and serve.

Notes

Use any cheese or olives (or vegetables) that you like in this easy dish

Nutrition

• Serving Size: 1/2 recipe
• Calories: 414
• Sugar: 11.6 g
• Sodium: 598.2 mg
• Fat: 19.3 g
• Saturated Fat: 7.8 g
• Trans Fat: 0 g
• Carbohydrates: 50.8 g
• Fiber: 9.6 g
• Protein: 13 g
• Cholesterol: 37.8 mg

That’s it!

Next month: small salads