4-6 large whole, unpeeled potates
1/2 cup olive oil
leaves from 1 sprig of rosemary
2 1/2 cups feta, crumbled
1 cup black olives, pitted
1 1/4 cups hot vegetable stock
salt and pepper, to taste
Heat oven to 400. Bring a large pan of salted water to boil and cook potatoes for 15 minutes, until barely tender.
Drain potaotes and set aside to cool. REmove peel and cut potatoes into thin slices.
Brush base and sides of ovenproof dish with olive oil. Arrange half the potatoes in the dish in an even layer. Top with half the rosemary, cheese, olives, and season with salt and pepper.
Arrange remaining potatoes in an even layer on top. Add remaining rosemary, cheese, and olives, and drizzle with olive oil. Pour the hot stock over the top and season with salt and pepper.
Bake 35 minutes, covering the dish lightly with foil after about 20 minutes.
Serve hot, with toasted pitas.
from One Pot, Clay Pot, Slow Pot.