Greek-style potatoes

By Mary Berg
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  • 1kg new potatoes, larger ones halved so all potatoes are roughly the same size
  • 1 clove garlic, finely minced
  • 1 lemon, zested and juiced
  • 2–3 tablespoons extra virgin olive oil
  • ½–¾ cup crumbled feta cheese
  • 2 teaspoons finely chopped oregano
  • 1 tablespoon finely chopped parsley
  • 2 teaspoons finely chopped dill
  • Kosher salt
  • Freshly ground black pepper


  1. Place the potatoes into a large pot and cover with cold water. Add in a good pinch of kosher salt and bring to a boil over high heat. Allow the potatoes to cook until fork-tender (meaning they can easily be pierced with a fork all the way through to the centre of the potatoes).
  2. Meanwhile, whisk together the minced garlic, lemon zest, lemon juice, and olive oil in the bottom of a large serving bowl. Stir in the feta and chopped herbs and season with a small pinch of salt, if needed, and a good hit of freshly ground black pepper.
  3. When the potatoes are fork tender, drain them through a colander or strainer, allow them to steam for about 30 seconds to 1 minute, then add to the large bowl and toss with the dressing.
  4. Serve hot or allow them to cool to room temperature for a nice play on a potato salad.


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