Greek Potatoes

Ingredients (use vegan versions):

• 2 Tablespoons virgin olive oil
• 3 med. baking potatoes, peeled and diced into 1 inch cubes
• 1/2 cup fresh or 1/4 cup dried spices:
• bazil, oregano, parsley, thyme, savory, rosemary, etc.
• 2 med. onions, roughly chopped
• 6 or 7 cloves garlic, minced
• salt and pepper to taste

Directions:

Almost any combination of the herbs will do. Keep their individual flavors in mind when you''re combining them for the dish.

Heat the oil in a large skillet until hot (but not smoking).

Add the potatoes and, if you are using dried herbs, lightly crush them and throw them in. Cover the potatoes and cook over low hear for 7 or 8 minutes, stirring occasionally.

Add the onions, garlic, and if using fresh herbs, chop them up a bit and toss them in now. I always use the spare minutes while the ''tatoes are cooking by themselves to chop up the rest of the stuff. Just a timing tip.

Stir it around, and turn the heat up to medium. Cover again and cook for 4 or 5 minutes, stirring once or twice, then uncover. Up the heat again to high and cook an additional while (love those technical terms) STIRRING OFTEN until everything browns up and potatoes are tender.

Add the salt and freshly ground black pepper before serving.

I had a somewhat similar dish that I fell in love with at a Greek restaurant a few years back; and after all this time I have modified it, changed what I thought might be in it, and now it''s totally different. I like mine better! (Ah, the ego...) It''s different every time!

Good for any meal, even breakfast (garlic breath all day) or as a side dish.