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
- Preheat your oven to 180°C (350°F).
- Peel and cut the potatoes into wedges. Place them in a baking dish.
- Add olive oil, tomato paste, paprika, tomato chunks, onion slices, salt, and pepper. Mix well to coat evenly.
- Place the halved garlic head cut-side up in the dish.
- Add the fresh oregano and thyme sprigs. Pour in the water.
Bake the Potatoes
- Roast in the preheated oven for 1 hour and 20 minutes, stirring occasionally to ensure even cooking.
- If the potatoes seem dry, add a little more warm water during baking.
- Once tender, they should be coated in a rich, red oil from the paprika and tomato.
Finish with Feta
- Sprinkle the crumbled feta over the hot potatoes.
- Return to the oven for a few minutes until the cheese slightly melts and browns.
- 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