Greek-Style Garlic-Lemon Potatoes
Lemon, garlic, oregano and parsley put a lively Mediterranean spin on the lowly Yukon potato. For an even more authentically Greek experience, try the variation with Kalamata olives and feta.
If your potatoes are larger than the size we recommend, you may have to increase the covered cooking time by up to 4 minutes. Though a nonstick pan makes cleanup easier, it is not essential.
1 tablespoon vegetable oil
1 tablespoon unsalted butter
4 medium Yukon Gold potatoes (7 to 8 ounces each, about 2 pounds total), peeled and cut lengthwise into 8 wedges
4 medium garlic cloves, minced or pressed through garlic press (about 1 heaping tablespoon)
1 tablespoon extra-virgin olive oil
2 tablespoons juice plus 1 tablespoon grated zest from 2 lemons
2 tablespoons minced fresh oregano leaves
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons minced fresh parsley leaves
1. 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. Add potatoes in single layer; cook until golden brown (pan should sizzle but not smoke), about 6 minutes. Using tongs, turn potatoes so second cut sides are down; cook until deep golden brown on second side, about 5 minutes longer. Reduce heat to medium-low, cover tightly, and cook until potatoes are tender when pierced with tip of -paring knife, about 5 minutes.
2. While potatoes cook, combine garlic, olive oil, lemon juice and zest, and oregano in small bowl. When potatoes are tender, add garlic-lemon mixture, salt, and pepper; stir carefully (so as not to break potato wedges) to distribute. Cook, uncovered, until seasoning mixture is heated through and fragrant, 1 to 2 minutes. Sprinkle potatoes with parsley, stir gently to distribute; serve immediately.
Greek-Style Garlic-Lemon Potatoes with Olives and Feta
Follow recipe for Greek-Style Garlic-Lemon Potatoes, adding 3 ounces crumbled feta cheese (about 1/3 cup) and 8 Kalamata (or other black, brine-cured) olives, pitted and sliced (about 1/4 cup), along with parsley.