Ingredients

  • 1½ kg potatoes, cut into wedges
  • ⅓ cup olive oil
  • 1 tbsp tomato paste
  • 1 tbsp sweet paprika
  • 1 large tomato, cut into chunks
  • 1 onion, thinly sliced
  • 1 whole head of garlic, halved
  • 4 sprigs fresh oregano
  • 4 sprigs fresh thyme
  • 1 cup water
  • Salt and pepper, to taste
  • 150 g firm feta cheese, broken into chunks

Instructions

Prepare the Potatoes

  1. Preheat your oven to 180°C (350°F).
  2. Peel and cut the potatoes into wedges. Place them in a baking dish.
  3. Add olive oil, tomato paste, paprika, tomato chunks, onion slices, salt, and pepper. Mix well to coat evenly.
  4. Place the halved garlic head cut-side up in the dish.
  5. Add the fresh oregano and thyme sprigs. Pour in the water.

Bake the Potatoes

  1. Roast in the preheated oven for 1 hour and 20 minutes, stirring occasionally to ensure even cooking.
  2. If the potatoes seem dry, add a little more warm water during baking.
  3. Once tender, they should be coated in a rich, red oil from the paprika and tomato.

Finish with Feta

  1. Sprinkle the crumbled feta over the hot potatoes.
  2. Return to the oven for a few minutes until the cheese slightly melts and browns.
  3. Serve these oven-roasted paprika potatoes warm as a perfect side dish to grilled meats or as a delicious vegetarian main course.

Enjoy!

Source: Argiro Barbarigou