Potatoes with Feta Cheese and Olives

recipe from The Complete Book of Greek Cooking

2 lbs. potatoes
2/3 c. extra virgin olive oil (Next time I'll reduce this to 1/2 c.)
1 sprig of fresh rosemary
10 oz. feta cheese, crumbled (I think I only used 8 oz. I definitely recommend 10.)
1 c. pitted black and green olives (The picture in the cookbook showed the olives halved, but I quartered mine. I think I'd like to use a little more olives next time, maybe an extra half cup.)
1 1/4 c. hot vegetable stock (from boiling the potatoes)
salt and ground black pepper

Scrub potatoes well; cook in large pot of boiling water for 15-20 minutes. Remove and cool slightly, then peel and cut into very thin slices.

Preheat oven to 400 degrees. Brush bottom and sides of 9x13 baking dish with oil. Layer potato slices in dish with rosemary, cheese, and olives. (I made 3 layers.)

Drizzle with remaining oil and vegetable stock; season with salt and pepper.

Cook for 35 minutes. The recipe recommends covering the potatoes with foil to prevent overbrowning, but mine did just fine uncovered.