Boiled Potatoes with Garlic, Lemon, and Feta
By America's Test KitchenPublished on November 7, 2011
Time
35 minutes
Yield
Serves 8
Ingredients
½ cup crumbled feta cheese ¼ cup chopped fresh parsley leaves 2 garlic cloves, minced2 teaspoons grated lemon zest plus 2 tablespoons juice from 1 lemon2 tablespoons extra-virgin olive oil 3 pounds baby red potatoes, scrubbed and dried, halved if largeSalt and pepper
Instructions
- 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.
- Drain potatoes and add to bowl with cheese mixture. Toss to combine and season with salt and pepper. Sprinkle with remaining feta and serve.
Time
35 minutesYield
Serves 8Ingredients
½ cup crumbled feta cheese
¼ cup chopped fresh parsley leaves
2 garlic cloves, minced
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
Ingredients
½ cup crumbled feta cheese
¼ cup chopped fresh parsley leaves
2 garlic cloves, minced
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
Ingredients
½ cup crumbled feta cheese
¼ cup chopped fresh parsley leaves
2 garlic cloves, minced
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
Why This Recipe Works
We wanted a boiled potatoes recipe that used Mediterranean ingredients for a flavor punch. To achieve this, we used garlic, lemon, and feta. Zesting only the bright yellow outer peel of the lemon brightened our Boiled Potatoes with Garlic, Lemon, and Feta recipe by avoiding the white pith underneath the peel, which can impart a bitter flavor.
Instructions
- 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.
- Drain potatoes and add to bowl with cheese mixture. Toss to combine and season with salt and pepper. Sprinkle with remaining feta and serve.
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