This recipe can be found at
http://goadrich.com/cgi-bin/recipe-book//showme.cgi?file=2002-8-29-11-52-34


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Greek-Style Garlic-Lemon Potatoes

From the Kitchen of Sara & Daniel Tomko,
2002-08-29
Another great recipe from "Cook's Illustrated" magazine. Be prepared for a STRONG lemon and garlic flavor!! These are the best potatoes that I have ever had!
Prep Time:
 15 minutes

Cook Time:
 20 minutes

Categories:
 Greek
 Side Dish
 Veggie

Yields:
 4 (we think it only serves 2!)


Ingredients

1Tbsp vegetable oil (not olive),
1Tbsp butter,
4medium Yukon Gold potatoes (about 2 lbs. total), each cut into 8 even-sized wedges
4medium garlic cloves, minced or pressed
1Tbsp extra-virgin olive oil,
2Tbsp juice + 1Tbsp grated zest from 2 lemons,
2tsp oregano, dried
1tsp salt,
1/2tsp black pepper, ground
2Tbsp fresh parsley, pref. flat leaf (Italian), minced

Equipment

Directions

  1. Heat vegetable oil and butter in heavy-bottomed 12-inch nonstick skillet over medium-high heat until butter melts and foamind subsides, swirling pan occasionally. Add potatoes in a single layer (do not crowd pan); cook until golden brown (pan should sizzle but not smoke), about 6 minutes. Using tongs, turn potatoes over 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 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 to 2 minutes. Sprinkle potatoes with parsley, stir gently to distribute; serve immediately.