Greek-Style Potatoes
This is one of my favorite potato recipes. The olive oil, lemon juice and oregano blend well together to create a flavorful side dish that accompanies any main course.
Ingredients:
1 tablespoon vegetable oil
1 tablespoon unsalted butter
1 1/2 pounds fingerling potatoes, cut in half lengthwise
4 medium cloves garlic, mince or pressed through a garlic press
1 tablespoon extra virgin olive oil
1 tablespoon grated zest and 2 tablespoons juice from 2 lemons
2 tablespoons minced fresh oregano leaves
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons minced fresh parsley leaves
Directions:
Heat the oil and butter in a 12-inch heavy-bottom nonstick skillet over medium-high heat until the butter melts and foaming subsides, swirling the pan occasionally. Add the potatoes in a single layer and cook until golden brown (the pan should sizzle but not smoke), about 6 minutes. Using tongs, turn the potatoes. Cook until deep golden brown on the second side, about 5 minutes longer. Reduce the heat to medium-low, cover tightly, and cook until the potatoes are tender when pierced with the tip of a paring knife, about 6 minutes.
While the potatoes cook, combine the garlic, oil, lemon zest and juice, and oregano in a small bowl. When the potatoes are tender, add the garlic-lemon mixture, salt, and pepper. Stir carefully (so as not to break the potatoes) to distribute. Cook, uncovered, until the seasoning mixture is heated through and fragrant, 1 to 2 minutes. Sprinkle the potatoes with the parsley and stir gently to distribute it. Serve immediately. Serves 4.