Greek Lemon New Potatoes with Wisconsin Feta
Lemony, pan-fried slices of new potato seasoned with oregano, black pepper, crumbled feta cheese, lemon zest and fresh parsley.
2 tablespoons olive oil
2 pounds small new potatoes, scrubbed, dried, and sliced
2 teaspoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
Salt, to taste
1/4 teaspoon ground black pepper
1/2 cup (3 ounces) crumbled feta cheese
2 teaspoons finely grated lemon zest
1/4 cup chopped flat-leaf parsley
- In large skillet, heat the oil. Add the sliced potatoes in a single layer; cover and cook over medium-low heat for about 20 to 30 minutes, or until light golden brown, shaking the skillet occasionally.
- Add the lemon juice, oregano, salt, and pepper. Cover and cook over low heat for 15 minutes, or until the potatoes are tender.
- Sprinkle the potatoes with the cheese, lemon zest, and parsley. Serve hot, warm, or at room temperature.
Makes 4 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.