Make it a main dish by using pancetta or a side with fried or roasted meat…
Serves: 4 Preparation time: 15′ Cooks in: 25′ Ready in: 25′
500 gr firm waxy potatoes, skin off, diced
2 large leeks, chopped
3 tbsp extra-virgin olive oil
¼ cup white wine
olive oil for frying
Kosher salt, freshly ground black pepper
1 roasted red pepper, finely chopped
1 cup salt-dried myzithra cheese*, grated
Season potatoes with salt and fry them in a large, non-stick pan on high heat with olive oil. Place on a large plate lined with kitchen paper to drain.
In a large clean frying pan heat 2 tbsp olive oil and sauté leek until softened. Pour in white wine and season with salt and pepper. Cook until all liquids are absorbed.
Place potatoes carefully in a bowl. Stir in red pepper and cheese. Arrange potatoes on serving plate and garnish with leek. Serve warm.
Myzithra is a fresh cheese, like ricotta, which can be dried. Here we make use of salt-dried myzithra.
Photo: George Drakopoulos / Food styling: Tina Webb