Dilled Potatoes with Feta Recipe

4.5 5 5
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Dilled Potatoes with Feta Recipe

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4.5 5 5
Publisher Photo
Our taste testers labeled this “totally amazing.” It’s perfect for picnics, potlucks or dinner on the patio. —Sherry Johnston, Green Cove Springs, Florida
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 pound small red potatoes, halved
  • 1 cup (4 ounces) crumbled feta cheese
  • 1/4 cup snipped fresh dill
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain.
In a serving bowl, combine the cheese, dill, oil, lemon juice, salt and pepper. Add potatoes and toss gently to coat. Yield: 4 servings.
Originally published as Dilled Potatoes with Feta in Simple & Delicious June/July 2010, p53

Nutritional Facts

3/4 cup: 221 calories, 11g fat (4g saturated fat), 15mg cholesterol, 425mg sodium, 22g carbohydrate (2g sugars, 3g fiber), 7g protein.

  • 1 pound small red potatoes, halved
  • 1 cup (4 ounces) crumbled feta cheese
  • 1/4 cup snipped fresh dill
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain.
  2. In a serving bowl, combine the cheese, dill, oil, lemon juice, salt and pepper. Add potatoes and toss gently to coat. Yield: 4 servings.
Originally published as Dilled Potatoes with Feta in Simple & Delicious June/July 2010, p53

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Reviews forDilled Potatoes with Feta

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MY REVIEW
PrplMonky5 User ID: 6612040 244706
Reviewed Feb. 29, 2016

"I used regular russet potatoes because that's what I already had. Also I only used about 3/4 of a lb so I altered the rest of the ingredients to be equal. Unfortunately I found that it still had wayyyy to much olive oil and lemon juice. The salt and pepper were about right. I also tried to do the conversion from fresh dill to dried dill weed. 1/4 C = 12 tsp. and when going from fresh to dried, divide it by a third. So this called for a 4 tsp. I think I barely put in half of that, and it still looked overpowering. I used Mediterranean feta and that really tasted good. Next time I will have to stick to the recipe exactly and see how it turns out. As it is right now, it's just ok. I will update my review when I try it again."

MY REVIEW
caitlin4978 User ID: 1409400 187865
Reviewed Jul. 28, 2012

"Mmm... the fresh dill and the feta are so good over the potatoes!"

MY REVIEW
jblunt4 User ID: 1506399 191586
Reviewed Aug. 6, 2010

"Made this tonight for a different side than normal. Definately a keeper especially for those hotter days when you want something lighter!"

MY REVIEW
Punkyjoe81 User ID: 3773046 191583
Reviewed Jul. 4, 2010

"This really was amazing - and so easy to throw together! I will definitely be making this again."

MY REVIEW
sonjamay User ID: 982009 178268
Reviewed Jun. 16, 2010

"It was excellent, my family raved about it. Even grandchildren who are sometimes picky about what they eat. Sonja"

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