Lemony, pan-fried new potato slices seasoned with oregano, black pepper, crumbled feta cheese, lemon zest and fresh parsley.

Greek Lemon New Potatoes with Wisconsin Feta

2 tablespoons olive oil
2 pounds small new potatoes, scrubbed, dried, and sliced
2 teaspoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
Salt, to taste
1/4 teaspoon pepper
1/2 cup (3 ounces) crumbled feta cheese
2 teaspoons finely grated lemon zest
1/4 cup chopped flat-leaf parsley

1. In large skillet, heat the oil. Add the sliced potatoes in a single layer; cover and cook over medium-low heat for about 20 to 30 minutes, or until light golden brown, shaking the skillet occasionally.
2. Add the lemon juice, oregano, salt, and pepper. Cover and cook over low heat for 15 minutes, or until the potatoes are tender.
3. Sprinkle the potatoes with the cheese, lemon zest, and parsley. Serve hot, warm, or at room temperature.

Makes 4 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.