On Season Two of Life of Loi, host Maria Loi takes viewers island hopping across Greece and serves up the secret to making some of the region’s most classic dishes. After giving viewers an insider’s tour of her home country, she returns to her New York City restaurant to prepare tasty dishes inspired by her travels. In Episode 11, she visited Corfu and meets with Chef Liana Barba.
PATATOSALATA ME AGRIA HORTA KAI FETA — POTATO SALAD WITH WILD GREENS AND FETA
Serves 4
INGREDIENTS
- 3-4 large Idaho potatoes, peeled and sliced into rounds approximately ½”-¼” thick
- ½ tablespoon tomato paste
- 1 medium red onion, sliced
- Extra virgin olive oil, as needed
- Salt and freshly ground black pepper, to taste
- 8 ounces wild greens
- 6 ounces Feta cheese
TO PREPARE
STEP ONE. Preheat the oven to 400º F.
STEP TWO. Add the sliced potatoes to an oven-safe baking dish, and toss with the tomato paste until evenly coated.
STEP THREE. Add the sliced onions, and drizzle with olive oil to coat the potatoes and onions. Season with salt and pepper to taste. Toss to fully combine and spread into a single layer.
STEP FOUR. Bake for 20-30 minutes, or until the potatoes are a nice golden brown. Remove from oven and allow to cool slightly.
STEP FIVE. To serve, toss the potatoes with the wild greens, crumble feta on top, drizzle with olive oil, and enjoy.
NOTES:
- Tailor this recipe to your taste. Add garlic, fresh herbs, and/or your favorite spices to make this recipe your own.
- Use salt sparingly. Because Feta is a salty cheese, it lends salinity to the dish.
- You can add any protein you like. This dish goes perfectly with grilled chicken or shrimp, for example, or you can omit the Feta and pair this with salmon.
