Greek-Style Garlic-Lemon Potatoes

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!

• Ready In: 26 mins
• Serves: 4

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.