| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Greek |
Potatoes, Vegetables |
4 |
Servings |
INGREDIENTS
| 2 |
T |
Olive oil |
| 1 1/2 |
lb |
Small new potatoes, scrubbed |
|
|
and dried |
| 2 |
t |
Lemon juice, freshly |
|
|
squeezed |
| 1 1/2 |
t |
Dried oregano |
|
|
Salt to taste |
| 1/4 |
t |
Black pepper |
| 1/2 |
c |
Feta cheese, crumbled |
| 2 |
t |
Lemon jest, finely grated |
| 1/4 |
c |
Flat-leaf parsley, chopped |
INSTRUCTIONS
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. 2. 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. Woman's Day, Spring Cooking & Entertaining; Volume VII,
Number 1 (Spring 97) Adapted for MC by Brenda Adams; mc posted 4/13/97
Recipe by: Woman's Day, Spring Cooking & Entertaining Posted to
MC-Recipe Digest V1 #565 by Brenda Adams <adamsfmle@sprintmail.com> on
Apr 13, 1997
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