Greek-style Garlic-lemon Potatoes               

 tags (edit): Cooks Illustrated Magazine @Tried @Vogel Easy Side Dish  

 

If your potatoes are larger than the size we recommend, you may have to increase the cooking time by up to 4 minutes. Though a nonstick pan makes cleanup easier, it is not essential.

Ingredients

1 tablespoon Vegetable Oil
1 tablespoon Unsalted Butter
4 medium Yukon Gold Potatoes 7-8 Oz Each Peeled Cut Into Wedges *
4 medium Garlic Cloves Minced Or Pressed
1 tablespoon Extra Virgin Olive Oil
2 tablespoon Lemon Juice
1 tablespoon Lemon Zest Grated
2 tablespoon Fresh Oregano Minced
1 teaspoon Salt
1/2 teaspoon Ground Black Pepper
2 tablespoon Fresh Parsley Minced
 

Instructions
 * Halve the potato lengthwise and, holding the knife perpendicular to the board, cut each half in half lengthwise to make quarters. Holding the knife at 45 degrees to the board, cut each quarter in half lengthwise, dividing the potato into a total of eight equal-sized pieces.

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, lemon zest, and oregano in a 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.

VARIATIONS:* 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.

* Greek-Style Garlic-Lemon Potatoes with Spinach and Anchovies:If you don't fancy anchovies, this dish can be made without them. Follow recipe for Greek-Style Garlic-Lemon Potatoes, adding 1 teaspoon minced anchovies (about 3 fillets) along with garlic-lemon mixture; stir mixture into potatoes, then add 2 1/2 ounces clean baby spinach leaves (about 3 cups), and gently stir mixture again to distribute. Omit parsley.

* Spicy Greek-Style Garlic-Lemon Potatoes:Follow recipe for Greek-Style Garlic-Lemon Potatoes, adding 2 small jalapeno chilies, cut into 1/4 inch slices (with seeds and membranes), to pan just before covering skillet in step 1.

* Greek-Style Garlic-Lemon Potatoes with Sun-Dried Tomatoes and Scallions:Follow recipe for Greek-Style Garlic-Lemon Potatoes, adding 1 ounce oil- packed sun-dried tomatoes, sliced (about 1/4 cup), and 2 medium scallions, sliced (about 1/4 cup), along with the garlic-lemon mixture.

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Yields: 4 Servings
     Cook's Illustrated magazine, May/June 2002, page 1

 notes: 

Cuisine:   Greek

Main Ingredient: