Greek Lemon New Potatoes with Wisconsin Feta
- 2 tablespoons olive oil
- 2 pounds small new potatoes, scrubbed, dried, and sliced
- 2 teaspoons freshly squeezed lemon juice
- 1½ teaspoons dried oregano
- Salt, to taste
- ¼ teaspoon pepper
- ½ cup (3 ounces) crumbled feta cheese
- 2 teaspoons finely grated lemon zest
- ¼ cup chopped fresh Italian parsley
Instructions:
These Greek Lemon New Potatoes are so delicious out of the oven topped with plenty of feta cheese.
- In a 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.