2 teaspoons grated lemon zest plus 2 tablespoons juice from 1 lemon
2 tablespoons extra-virgin olive oil
3 pounds baby red potatoes , scrubbed and dried, halved if large
Salt and pepper
Instructions
1. Combine 1/4 cup feta, parsley, garlic, zest, juice, and oil in large bowl. Place potatoes in large Dutch oven and add water to cover. Bring to boil over medium-high heat. Add 1 tablespoon salt, reduce heat to medium, and simmer until potatoes are tender, 10 to 15 minutes.
2. Drain potatoes and add to bowl with cheese mixture. Toss to combine and season with salt and pepper. Sprinkle with remaining feta and serve.
Serving
Suggestions
Ham
Originally Submitted
3/15/2008
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