These are perfect when served with the Lemon Greek soup. I like to serve them on the side, with the intent of making them a soup topper. You can eat them any way, and they will be good.
Just remember, if you are using small potatoes not to over cook them. I did that recently and they are not nearly as good as firm potatoes.
About 2 pounds waxy red or white potatoes, the smaller the better, skins scrubbed and potatoes cut in half.
1/8 cup chopped parsley
3 Tablespoons Olive Oil
The zest of one lemon and the juice of one lemon
1. Place the potatoes in a pot of salted water to cover, turn heat to high and bring to a boil. Turn them down to meduim. Cook at a gentle boil until the potatoes are nice and tender, about 20-40 minutes depending of their size.
2. Drain the potatoes and return to the pot of the lowest heat possible. Add the olive oil, lemon and lemon zest, shaking the pan occasionally, until all traces of the moisture have disappeared, about 5 minutes.
Garnish with parsley and serve with soup!