Ingredients

4 Tablespoons olive oil

6 large russet (or Yukon Gold) potatoes

1/2 onion, chopped

1/2 green or red pepper, chopped

1 clove garlic, crushed

4 ounces feta cheese, crumbled large

Peel and cube (or slice, your choice) potatoes and place in water to cover. Boil for 5 to 7 minutes or until barely softened and fork can just "puncture" potatoes. Remove from heat; drain and rinse in cold water. Cover with water and set aside.

Heat oil in 9-inch iron skillet over medium heat and lightly saute onion and pepper. Add garlic, increase temperature setting to medium high, and add the drained, cubed potatoes. Make a level layer and do not stir or disturb. Cook about 3 to 4 minutes (if they begin to smoke or burn, reduce heat immediately). Turn potato mixture with large spatula, add crumbled feta, and cook for about 2 minutes. Feta will melt, partially, and blend with potatoes, but chunks of feta are okay if they don't! Turn out onto large serving platter and surround with fresh parsley leaves (or cilantro or dill if you prefer) mixed with tomato triangles or other garnishes.

• Pond Mountain Lodge & Resort on VirtualCities.com
• Pond Mountain Lodge Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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