Rosemary – Potatoes with Feta Cheese
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s)
- 125 ml olive oil
- 250 g beans, reen
- salt and pepper
- 2 cloves garlic
- 2 sprigs rosemary
- 200 g sheep cheese
Print Recipe
Pin Recipe Instructions
- Peel and wash the potatoes and cut into eighths. Fry in hot oil for about 5 minutes. Cover and cook over a medium heat for about 10 minutes, then pour off some oil.
- In the meantime, clean and wash the beans and cook in a little water with salt and pepper for about 6 minutes.
- Peel the garlic, cut into small pieces. Add to the potatoes with the chopped rosemary needles. Fry for another 5 minutes. Season with salt and pepper. Fold in the drained beans. Crumble the cheese and sprinkle on top.
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