Baked Feta with Potato Wedges and Tzatziki

For the Baked Feta with Potato Wedges and Tsatsiki preheat the oven to 180°C.

Dice the pepperoni, dried and fresh tomatoes. Cut a baking paper into four pieces (then the feta won’t stick to the foil) and place it on a larger piece of aluminum foil. Place the feta on top and sprinkle with oregano, rosemary, sage, thyme, pepperoni. Spread the dried and fresh tomatoes evenly over the cheese, drizzle olive oil over the top, close the aluminum foil and place on a baking sheet.

Do not peel the potatoes. Brush them clean under water, cut them into wedges and place them in a bowl. Pour sunflower oil and add salt, pepper and paprika powder to taste. Mix well and add to the feta on the tray. Bake at 180°C for about 30 minutes.

In the meantime, prepare the tzatziki. Grate the cucumber not too finely and put it in a sieve. Salt and drain well. Place on a dish towel and squeeze well. Mix with the yogurt, garlic, dash of olive oil and mix well. Season with salt and pepper.

Serve the Baked Feta with potato wedges and tzatziki with good quality olives (always with seeds).

Preparation Tip:

Serve with baked feta with potato wedges and tzatziki and vegetables!

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