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Garlic-Lemon Potatoes

WONDERFUL SIDE DISH FOR GARLIC LOVERS. These are NOT plain old fried potatoes. They take an extra few minutes but the effort is rewarding.

KeyPotatoes. Yukon Gold is the undisputed winner here, although red potatoes are fine. First peel, then cut each potato lengthwise into eight wedges.

KeySkillet and oil. Use a heavy non-stick skillet large enough so that all the potato wedges are in contact with the cooking surface (the wedges won't brown if they're piled on top of each other). The skillet should have a tight-fitting cover for part of the cooking time. Use canola or other high-heat oil.

Total time about 30 minutes. Serves 3-4.

SHOPPING LIST:
Jerry's Recipes
  • Yukon Gold potatoes
  • Garlic
  • Lemons
  • Oregano
  • Parsley


Prepare potatoes
1
Heat skillet over medium-high heat until butter-oil mixture stops foaming
  • 1 tablespoon unsalted butter
  • 1 tablespoon oil
2
Add to skillet in a single layer and cook, uncovered, until potatoes are browned on one side (5-6 minutes); turn potatoes with tongs and cook second cut side until browned.
3
Reduce heat to medium-low and cook, covered,
until potatoes are tender when pierced with fork (about 5-6 minutes more).


Prepare garlic-lemon coating
While the potatoes are cooking, combine in a small bowl
  • 4 garlic cloves, minced
  • 1 tablespoon extra-virgin olive oil
  • juice from 1/2 lemon
  • grated zest from one lemon
  • 2 tablespoons fresh oregano leaves, minced (or 2 tsp dried oregano leaves)
  • 1 tsp salt
  • 1/2 tsp fresh ground black pepper

   Finish the dish:
  • Gently stir garlic-lemon mixture into the cooked potatoes and cook, uncovered, about 2 minutes.
  • Sprinkle with minced fresh parsley and stir gently.

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