Summary

Ingredients

• 1 kg potato (s), small
• 3 onion (s)
• 3 tablespoon oil
• 1 tablespoon oregano, dried, or bunch fresh
• 150 g olives, black and reen, pitted if possible
• 100 g hot peppers, pickled, drained
• salt and pepper

For the cream: (cheese cream)

• 100 g feta cheese
• 1 clove garlic
• 150 g yourt, Greek, alternatively whole milk yourt
• 1 tablespoon olive oil
• salt and pepper

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Instructions

1. First wash the potatoes, brush them off and cook with the skin on for about 15 minutes.
2. For the cheese cream, crumble the feta and clean the garlic. Puree both with the yogurt. Stir in the oil and season with salt and pepper. Decorate with a few drops of olive oil and herb leaves.
3. Clean the onions and cut into wedges. Drain, rinse and peel the potatoes. Heat the oil and fry the whole potatoes with the dried oregano in them until they are golden brown all around.
4. In the last 5 minutes add the onion wedges and fry them. Finally, briefly heat the olives and peppers and mix in. If fresh oregano is used, add it with the olives and only heat it briefly. If necessary, add salt and pepper to taste.
5. Serve the potato pan with the cheese cream.