Greek Lemon New Pototoes With Feta Cheese

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Greek Lemon New Pototoes With Feta Cheese

 

2 tablespoons olive oil

1 1/2 pounds small new potatoes, scrubbed and dried

2 teaspoons lemon juice, freshly squeezed

1 1/2 teaspoons dried oregano

salt to taste

1/4 teaspoon black pepper

1/2 cup feta cheese, crumbled

2 teaspoons lemon zest finely grated

1/4 cup flat-leaf parsley, chopped

 

In large skillet, heat olive oil. Add potatoes in a

single layer; cover and cook over medium-low heat

about 20 to 30 minutes, or until light golden brown.

Shake skillet occasionally.

Add lemon juice, oregano, salt and black pepper.

Cover and cook over low heat 15 minutes, or until

potatoes are tender.

Sprinkle potatoes with feta cheese, lemon zest and

parsley.

Serve hot, warm or at room temperature.

Serves 4.

 

 

 

 

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