A delightful Mediterranean-inspired potato dish, perfect for a flavorful and hearty meal.
Boil the potatoes in a large pot of salted water until just tender, then drain and set aside.
Cut the potatoes into even-sized pieces to ensure uniform cooking.
Heat oil in a large skillet over medium heat, add the onion, and cook until softened.
Stir occasionally to prevent the onion from sticking to the pan.
Add the garlic and paprika to the skillet and cook for 1 minute until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Stir in the chopped tomatoes, tomato paste, thyme, lemon juice, and lemon zest. Simmer for 5 minutes.
Use fresh lemon juice for a brighter flavor.
Add the boiled potatoes to the skillet and toss to coat them evenly with the sauce.
Gently toss to avoid breaking the potatoes.
Cook for an additional 10 minutes, stirring occasionally, until the potatoes are tender and infused with the sauce.
Lower the heat if the sauce starts to stick to the pan.
Remove the skillet from heat and stir in the olives, capers, and feta cheese.
Add these ingredients off the heat to preserve their texture and flavor.
Garnish with fresh parsley and serve immediately.
Serve with a side of crusty bread to soak up the sauce.
