Categories: July

Ingredients

• 3 tbsp olive oil
• 1 large red onion, sliced
• 2 garlic cloves, sliced
• 800g chopped tomatoes
• handful fresh flatleaf parsley leaves, plus extra to serve
• 1.2kg potatoes, cut into wedges
• juice of 1/2 small lemon
• 150g feta, sliced, to serve

Directions

1. Heat the oil in a large, deep frying pan (with a tight fitting lid) over a medium heat. Add the onion, some salt and cook, stirring, until soft. Add the garlic, tomatoes, parsley and 150ml water and bring to the boil. Add the potatoes, cover and simmer for 25 minutes, turning occasionally, until the potatoes are almost tender.

2. Remove the lid, increase the heat and cook for 10-15 minutes, until the potatoes are cooked and the sauce has thickened. Remove from the heat, season, then stir in the lemon juice.

3. Top with the feta and extra parsley and serve.

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