Greek-Style Garlic-Lemon Potatoes

I wanted a side dish to go with our Greek Yogurt Chicken the other night, and I spotted this recipe in my Cook's Illustrated International Recipe cookbook.  This recipe was perfect, in that it had Greek flavors, and was also made on the stove top, since the oven was busy roasting the chicken.  This dish complimented the chicken nicely and was very flavorful.  For even more Greek flavors, you can top these with Greek olives and feta cheese after cooking.  

Note: I only had a 10-inch skillet, so I just used one less potato but the same amount of lemon/garlic.  It was still good.

Greek-Style Garlic-Lemon Potatoes

adapted from Cook's Illustrated Best International Recipe

1 Tbs. olive oil

1 Tbs. butter

4 medium Yukon Gold potatoes, peeled, cut lengthwise into 8 wedges (Halve the potato lengthwise, then cut each half lengthwise into quarters, then halve those lengthwise into equal-sized wedges.  Each wedge should be about 3/4-inch wide.)

4-5 medium garlic cloves, minced or pressed through garlic press (about 1.5 Tbs)

1-3 tsp. extra-virgin olive oil

1 Tbs. fresh grated lemon zest 

2 Tbs. fresh lemon juice 

2 Tbs. minced fresh oregano leaves (1/2 tsp. dried)

1/2 tsp. fine salt

1/2 tsp. ground black pepper

2 Tbs. minced fresh parsley

1.  Heat oil and butter in a heavy-bottomed, very large skillet (ideally 12-inches across the bottom) over medium-high heat until butter melts and foaming subsides, swirling pan occasionally.  Add potatoes to skillet, cut sides down (ideally in a single-layer)

2.  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. While potatoes cook, combine next 7 ingredients in a small bowl.  

3.  When potatoes are tender, add garlic-lemon mixture; 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 fresh parsley.  

4.  Stir gently to distribute; serve immediately. Serves about 4 as a side dish.  (At this point you can add Greek olives & feta cheese, if desired.) 

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