pounds small red or Yukon gold potatoes, cut into quarters
tablespoons plus 0.25 cup olive oil, divided
cup crumbled feta cheese
cup Kalamata pitted olives, sliced lengthwise into quarters
cup fresh or frozen peas, thawed
tablespoons chopped fresh mint
salt and pepper, if desired
Heat oven to 425°F.
Toss potatoes with 2 tablespoons olive oil. Place on rimmed baking sheet. Bake 20 to 25 minutes or until tender.
In bowl, toss together potatoes, cheese, olives, peas, olive oil and mint.
Season with salt and pepper, if desired.