⏳ Yield & Time

Yield: 2 servings

Preparation Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

🍽 Ingredients

• 1.5 lbs Potatoes
• 2 large Red bell peppers
• 4 oz Feta cheese
• 4 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 tbsp Fresh herbs (optional)

📖 Instructions

1. First, get those potatoes ready! Wash about 1.5 pounds of potatoes thoroughly and then peel them. If you’re feeling lazy (I often am!), you can leave the skins on. Just make sure to scrub them really well. Chop them into roughly 1-inch pieces. Don't worry about making them perfectly uniform; rustic is good!
2. Next, we tackle the red peppers. Grab about two large red bell peppers. Halve them, remove the stems, seeds, and membranes. Now, toss them with some olive oil (about 2 tablespoons), salt (about 1/2 teaspoon), and black pepper (about 1/4 teaspoon). Spread them cut-side down on a baking sheet.
3. Pop those peppers into a preheated oven at 400°F (200°C) and roast for about 20-25 minutes, or until the skins are blistered and slightly charred. Keep an eye on them to prevent burning. If they seem to be browning too fast, just reduce the heat a bit.
4. While the peppers are roasting, it's time to boil those potatoes! Place the chopped potatoes in a large pot and cover them generously with cold water. Add a pinch of salt to the water — this helps season the potatoes from the inside out.
5. Bring the water to a boil, then reduce the heat to medium-low and simmer for about 15-20 minutes, or until the potatoes are tender but not mushy. You should be able to easily pierce them with a fork. Test them with a fork to determine tenderness.
6. Once the potatoes and peppers are done, it's time to assemble this beauty! Drain the potatoes and let them cool slightly. Carefully peel the skins off the roasted peppers. Chop the peppers into roughly 1-inch pieces.
7. In a large mixing bowl, combine the boiled potatoes and the chopped roasted peppers. Now, crumble about 4 ounces of feta cheese over the mixture. Add about 2 tablespoons of olive oil. Gently toss everything together. I like to add a bit of fresh herbs like oregano or thyme for extra flavor – about 1 tablespoon of fresh, chopped herbs would be lovely.
8. And there you have it! Serve warm and enjoy this stunningly simple yet so flavorful dish. This could be a side dish, a light lunch, or even a part of a gorgeous tapas spread. Get creative and have fun with it!
9. Optional additions: A squeeze of fresh lemon juice adds brightness. A sprinkle of red pepper flakes adds a subtle kick. If you fancy a bit of zing, a spoonful of Dijon mustard really does add a tasty tang! Experiment to your heart's content!

📝 Notes

• For extra flavor, try adding a squeeze of lemon juice or a pinch of red pepper flakes.
• If you don’t have fresh herbs, dried herbs can be substituted (use about 1/3 the amount).
• Adjust the cooking time of the potatoes based on their size and desired tenderness.
• Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.