Potatoes are inherently healthy. Their bad reputation stems not from humble potatoes themselves, but rather from the deep fryers, butter, and sour cream in which we often drown these veggies! Here’s a lighter alternative, inspired by Mediterranean cooks. Enjoy!
Ingredients (Makes 2 servings)
2 large Russett potatoes, peeled and cut in 2 inch chunks
1 quart of chicken broth
1 teaspoon butter
1 tablespoon finely sliced leek
1/4 cup crumbled feta cheese
1/3 of a fresh lemon
Dried oregano to garnish
Directions
Step 1) Bring chicken broth to a boil in a medium sized pot. Add potatoes and simmer gently until potatoes are easily pierced by a fork (do not overcook – mushy potatoes aren’t what we’re after here!). This will take approximately 10 minutes.
Step 2) While potatoes simmer, saute leek in butter for three minutes or until leek slices are soft and fragrant. Remove from heat.
Step 3) Use a slotted spoon to remove cooked potatoes from broth. Arrange potatoes in a serving bowl. Save broth to make some delicious soup tomorrow. 🙂
Step 4) Sprinkle cooked potatoes with sauteed leeks and feta cheese. Squeeze juice from 1/3 of a fresh lemon over the top. Then, slice a few shavings from the squeezed lemon. Add lemon shavings to potatoes. Garnish with dried oregano. Serve immediately.
Crowded Earth Kitchen 