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Ingredients
- extra virgin olive oil spray
- 3/4 lb new potatoes scrubbed and dry (baby potato size) salt to taste
- 1/8 tsp black pepper
- 3 Tbsp. parsley, oregano and lemon zest finely minced
- 1/2 x lemon (juiced) finely grated
- 1/4 c. feta cheese crumbled
Directions
- 1. Heat a large skillet over a medium low setting. Spray and add in potatoes in a single layer. Season. Cover and cook about 30 min, stirring or possibly shaking every 10 min. Cook till light brown.
- 2. Add in lemon juice and herbs; stir till the additions are warmed and aromatic. Serve potatoes with feta.
- TIP - may be served warm, hot or possibly at room temperature.
- TIP - to make ahead, cook potatoes for 25 min (step 1); remove from the heat and let cook on stored heat till tender (up to 20 min). Or possibly cook for 25 min. Remove to a microwave proof bowl. Chill. Microwave on high for about 3 min. Proceed with step 2.
- PARSLEY, OREGANO AND LEMON ZEST: We used 2 parts flat leaf parsley with 1 part fresh oregano; plus lemon zest to taste; some salt and pepper and grnd coriander seed.
- Serving Ideas : See Mediterranean Grilled Chicken for menu idea
- NOTES : Review: Brenda shared this recipe as a good idea. I agreed. Fresh and piquant! Thank you Brenda.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 202g | |
| Recipe makes 2 servings | |
| Calories 173 | |
| Calories from Fat 38 | 22% |
| Total Fat 4.3g | 5% |
| Saturated Fat 2.87g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 223mg | 9% |
| Potassium 828mg | 24% |
| Total Carbs 28.96g | 8% |
| Dietary Fiber 3.3g | 11% |
| Sugars 2.71g | 2% |
| Protein 6.14g | 10% |
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