Greek Style Baby Potatoes

I love Greek food but never seem to cook enough of it.
Greek food is so tasty you will typically find tomatoes,feta,mint,lamb,oregano and lots of seafood and olive oil.

One of my favourite dishes is saganaki which translates to frying pan / pan in the dish is cooked. This is usually a tomato sauce over mussels or prawns with feta cheese crumbled over then baked in the oven until bubbling hot.

So I made this side dish/ light lunch to celebrate Greek food.

Serves 4

Preparation time 10 minutes
Cooking time 40-60 minutes

Pre-heat the oven @ 180oc

1 bag baby potatoes
100g feta cheese
Pinch of dried oregano

Tomato sauce

1 onion sliced
1 clove of garlic crushed
1 tablespoon sunflower oil
3 tablespoon red wine
1/2 dried oregano
1 tin of chopped tomatoes
1 teaspoon brown sugar
Splash of water
Sea salt
Cracked black pepper
Chilli flakes (optional I like it with a kick)

Method:

First boil the kettle add the potatoes to a pot and par cook them for 15 mins
While they are cooking start on the sauce
Heat the pan then add the oil
Fry the onions and garlic until tender
Add the red wine and cook off for 2-3 minutes
Then add the tomatoes,oregano,sugar and a splash of water
Season
Boil then simmer for 10-15 minutes

When the potatoes are cooked, drain and add to a oven dish.
Pour the tomato sauce over the potatoes and crumble over the feta cheese bake in the oven for 25-35 minutes or until the sauce is bubbling and the cheese has browned slightly.

Delicious with a green salad as a light lunch.
Or with salad and a grilled chicken breast either hot or cold.

Use the sauce and feta part of this recipe to add over seafood,chicken even grilled steak.

Can be also used with left over boiled or roast potatoes.

Freezes well