Boiled Potatoes with Garlic,
Lemon, and Feta
We jazzed up plain boiled potatoes with the addition of classic Mediterranean ingredients. Here’s what we discovered:
Test Kitchen Discoveries
If you cannot find baby red potatoes, substitute larger red potatoes that have been quartered.
When zesting the
lemon, make sure to use only the bright yellow outer peel—the white pith
underneath the peel should be avoided as it can impart a bitter flavor.
1/2 cup crumbled feta
1/4 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
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.