Feta 'Taters

• 4 tbsp. olive oil
• 6 lg. russet (or Yukon Gold) potatoes, peeled and cubed
• 1/2 onion, chopped
• 1/2 green
• red pepper, chopped
• 1 clove garlic, crushed
• 1 pkg. (4 oz.) feta cheese, crumbled large

1. Place potatoes in water to cover.
2. Boil for 5 to 7 minutes or until barely softened and fork can just "puncture" potatoes.
3. Remove from heat; drain and rinse in cold water.
4. Cover with water and set aside.
5. Heat oil in 9-inch iron skillet over medium heat and lightly saute onion and pepper.
6. Add garlic, increase temperature setting to medium high, and add the drained, cubed potatoes.
7. Make a level layer and do not stir or disturb.
8. Cook about 3 to 4 minutes (if they begin to smoke or burn, reduce heat immediately).
9. Turn potato mixture with large spatula.
10. Add crumbled Feta, cook for about 2 minutes.
11. Feta will partially melt; blend with potatoes.
12. Spoon onto large serving platter.
13. Surround with fresh parsley leaves (or cilantro or dill if you prefer) mixed with tomato triangles or other garnishes.

olive oil, russet, onion, green, red pepper, clove garlic, feta cheese

Taken from www.foodgeeks.com/recipes/1023 (may not work)