Feta on Potato Bed in Baking Paper

Ingredients

• 300 g potatoes
• 3 sprigs rosemary
• 3 tbsp olive oil
• Sea salt
• 200 g feta
• 1 Red Onion
• 1 Garlic clove
• 150 g cherry tomatoes
• 1 tbsp honey

Instructions

1. 1.

   Wash the potatoes, pat dry and slice thinly. Rinse the rosemary, shake off excess water and pluck the needles. Toss the potato slices with 2 tbsp olive oil, sea salt and rosemary needles.

2. 2.

   Crumb the feta roughly. Peel the onion, halve it and cut into thin rings. Peel the garlic and slice it. Wash the tomatoes and halve them.

3. 3.

   Lay two sheets of baking paper (about 30 x 30 cm) on a work surface. Place half of the potato slices in the center of each sheet. Distribute the feta over the potatoes and top with onion, garlic and tomato halves. Drizzle with the remaining olive oil and honey.

4. 4.

   Fold the parchment paper closed and tie it with kitchen twine. Bake the feta on potato bed in baking paper in a preheated oven at 220 °C (convection 200 °C; gas: level 3–4) for about 20–25 minutes. Remove from the oven and serve hot.