I love the combination of potatoes and lemon.
1/2 lb. red potatoes, diced
1 cup cherry tomatoes, halved
2 tablespoons fresh oregano, minced
1 tablespoon freshly squeezed lemon juice
freshly grated zest from half a lemon
1/4 cup minced parsley
1 cup crumbled feta cheese
1/2 cup kalamata olives, pitted and chopped
olive oil for saute
Heat some olive oil in a large saute pan until shimmering. Add the potatoes, spread to a single layer, and cook over medium heat until the potatoes get brown on one side and start to release from the pan, Add the tomatoes and oregano and about a 1/4 cup of WATER to the pan. Slam a lid down on the pan, turn the heat to low, and let cook for 20 minutes or so or until the potatoes are cooked through. Add the remaining ingredients, put the lid back on, remove from the heat and let sit until the cheese is warmed and melty.
I served this with a couple of grilled lamb chops. Yum!