Brush potatoes thoroughly under cold water and drain. Cut potatoes into wedges. Roast in hot oil, turning frequently, for about 20 min until golden brown.
Clean peppers, rinse and cut into tender strips. Peel garlic and chop. Peel onion and cut about 2/3 of it into strips.
Add onion strips, bell bell pepper and garlic to potatoes about 10 minutes before end of cooking time. Season with gyros spice, a little salt and pepper.
Rinse thyme, pluck leaves. Add to the potatoes with the olives just before the end of the cooking time. Crumble cheese. Roughly dice remaining onion. Sprinkle over the gyros with the feta cheese.
Garnish with peppers and herbs.
Let them brown nicely. Used spring onions instead of vegetable onion: sauté the white with the peppers, sprinkle the green with the feta cheese (use a little more than indicated in the recipe). Quick and tasty.
Our tip: it is best to use fresh herbs for extra flavor!