Mediterranean Potatoes Anna

• 1 teaspoon oregano, dried
• 1 teaspoon salt
• 12 teaspoon black pepper
• 1 12 lbs potatoes, peeled (Idaho or russet)
• 4 tablespoons unsalted butter, melted
• 1 cup feta cheese, crumbled
• 12 cup sun-dried tomato packed in oil, drained and chopped
• 12 cup kalamata olive, halved

1. Heat oven to 425 degrees F.
2. In a bowl, combine first 3 ingredients.
3. Using sharp knife, cut potatoes into 1/16 inch slices; place in cold water.
4. Drain and dry as needed.
5. Arrange 1/3 potatoes in greased pie plate.
6. Top with 1 tablespoon melted butter; add 1/2 each feta cheese, sun dried tomatoes, olives and oregano mixture.
7. Repeat layering.
8. Top with remaining potatoes and butter.
9. Cover tightly with foil.
10. Bake 50 minutes.
11. Uncover; bake 15 minutes more.
12. Invert onto plate.

oregano, salt, black pepper, potatoes, unsalted butter, feta cheese, tomato, kalamata olive

Taken from www.food.com/recipe/mediterranean-potatoes-anna-300673 (may not work)