beetroot fried potatoes

Today I would like to introduce you to another delicious and healthy recipe. We have huge beetroot bulbs in the garden and so I came up with the idea of combining them with potatoes, fresh herbs, onions, our Avramidis 100 year olive oil and feta cheese. It was delicious!

You will need (approximately):

• 500 g potatoes, waxy

• 200 g beetroot

• 100 g onion(s)

• 1 garlic clove

• Some high-quality olive oil (e.g. Avramidis olive oil 100 years)

• 1 sprig of rosemary

• A few basil leaves

• Some oregano (e.g. Leander's wild oregano from our shop)

• 80 g feta cheese

• salt and pepper

Preparation:

Peel the potatoes and cut into pieces. Peel the beetroot (don't forget your kitchen gloves, otherwise your fingers will be red) and cut into cubes. Peel and quarter the onions, preferably mixed with spring onions. Finely chop the garlic clove. Pluck the oregano leaves from the stalks, roughly chop the basil and rosemary. Heat olive oil in a pan (not too much) and fry the well-drained potato cubes together with the beetroot for around 20 minutes. Add the onions and garlic to the potatoes and beetroot and cook for a further 15 minutes. Stir the herbs into the potatoes and season with salt and pepper. Crumble the feta over the potatoes and serve immediately.

Bon appetit!

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