Greek-Style Garlic-Lemon Potatoes

Submitted by Chef Dine

"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: 26mins
• Ingredients: 11
• 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.

Reviews

[disneykohler]

These were a little "herby" for my family, but they were still really good. I'm giving it a four based on my family, not based on how well it came out. As far as that is concerned, they came out looking just like the picture! Thank you!! I

 

[AshK5246]

A very easy potato side. I really enjoyed the lemon and garlic blend. It is a flavor I hadn't combined in potatoes before. I used fresh parsley and lemon juice, but was out of oregano, so I had to use dried. Everyone enjoyed them and requested that I make them more often. Thank you for posting!

 

[PaulaG]

This is a nice potato dish that went very well with recipe #101673. I used fresh herbs as suggested and fresh lemon juice. I added the salt and freshly ground black pepper at the end of cooking and tossed all with the fresh parsley.

 

[Engrossed]

These were easy to make with a great essence of lemon (from the peel). I had exactly 4 gold potatoes to use up. The recipe says 4 potatoes in 8 wedges? I cut each of the potatoes in half and left the skins on. I cooked the cut side down first. I only had dried oregano (I'm sure fresh is better). The directions don't say when to add the black pepper, so I forgot it. After I added the lemon mix, I tossed the potatoes in it (everything in the bottom of the pan burned). I didn't have any parsley or olives so I topped it with feta and fresh chives. I will try it again but won't add the lemon mix until the last 5 minutes over low heat. It lost some flavor from the garlic and lemon juice being burned. Ate it with Recipe#17181. It was a flavorful meal. Thank you for the recipe.