Garlic Lemon Potatoes

Garlic Lemon Potatoes
ShaRee Fotheringham


1 T. veg. oil
1 T. unsalted butter
2 lbs. Yukon Gold potatoes
(peeled and cut into 8 wedges each)
1 T. extra virgin olive oil
2 T. lemon juice
1 T. grated lemon zest
2 T. minced fresh oregano leaves
1 tsp. salt
½ tsp. pepper
2 T. minced fresh parsley leaves

Heat vegetable oil and butter in 12-inch non-stick skillet over medium-high heat. Add potatoes in a single layer; cook to golden brown on first side about 6 mins. Turn potatoes to second side and cook to golden brown about 5 mins. Reduce heat, cover tightly, cook until potatoes are tender about 5 mins.

While potatoes cook, combine garlic, olive oil, lemon juice and zest, and oregano in 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, 1-2 mins. Sprinkle potatoes with parsley, stir gently to distribute. Serve immediately.