Greek lemon new pototoes with feta cheese

Ingredients

Quantity		Ingredient
2	tablespoons	Olive oil
1½	pounds	Small new potatoes, scrubbed and dried
2	teaspoons	Lemon juice, freshly squeezed
1½	teaspoon	Dried oregano
		Salt to taste
¼	teaspoon	Black pepper
½	cup	Feta cheese, crumbled
2	teaspoons	Lemon jest, finely grated
¼	cup	Flat-leaf parsley, chopped

Directions

1. 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@...> on Apr 13, 1997

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