Greek-Style Garlic-Lemon Potatoes |
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Prep Time: 10 Minutes Cook Time: 16 Minutes |
Ready In: 26 Minutes Servings: 4 |
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Perfect with Chicken or Lamb. This recipe is easy and tasty. I'm not a big potato lover but I just can't seem to allow leftovers! Ingredients:
1 tablespoon vegetable oil |
1 tablespoon butter |
4 medium potatoes, yukon gold, each potato cut lengthwise into 8 wedges |
4 garlic cloves, minced |
1 tablespoon olive oil |
2 tablespoons lemon juice |
1 tablespoon lemon zest |
2 tablespoons fresh oregano leaves |
1 teaspoon salt |
1/2 teaspoon ground black pepper |
2 tablespoons fresh parsley leaves, minced |
Directions:
1. Cut each potato lengthwise into 8 wedges. You should have 32 potato pieces. (like joe joes).
2. Heat vegetable oil and butter in heavy-bottomed 12 inch nonstick skillet over medium-high heat until butter melts and foaming subsides, swirling pan occasionally.
3. Add potatoes in single layer; cook until golden brown (pan should sizzle but not smoke), about 6 minutes.
4. Using tongs, turn potatoes so second cut sides are down; Combine garlic, olive oil, lemon juice, zest and oregano in a small bowl, pour over potatoes and stir well.
5. Cook on second side, about 5 minutes longer. Stirring once more, add ground black pepper and reduce heat to medium-low, cover tightly, and cook until potatoes are tender when pierced with tip of paring knife, about 5 minutes.
6. Sprinkle with parsley, stir gently to distribute; serve immediately. (optional - add 3 oz crumbled feta and 8 Kalamata olives (sliced thin) and add in with the parsley.
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