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     Index Lemon Greek Potatoes


1	Tablespoon	Vegetable oil
1	Tablespoon	Unsalted butter
4	Medium	Yukon Gold Potatoes (7 to 8 ounces, about 2
 pounds total), peeled and cut lengthwise into 8 wedges
4	Gloves	Garlic, minced or press through garlic
press (about 1 heaping tablespoon)
1	Tablespoon	Olive oil
2	Tablespoons	Lemon juice
1	Tablespoon	Grated zest from 2 lemons
2	Tablespoons	Minced fresh oregano leaves
1	Teaspoon	Salt
	Teaspoon	Ground black pepper
2	Tablespoons	Minced fresh parsley leaves
1/3	Cup	Feta cheese (3 ounces)
8	Kalamata olives, pitted and slices (about  cup)


	Heat vegetable oil and butter in heavy-bottomed 12
nonstick skillet over medium-high heat until butter melts
and foam subsides, swirling pan occasionally
	Add potatoes in a single layer
	Cook until golden brown (pan should sizzle, not
smoke), about 6 minutes
	Using tongs, turn potatoes so second cut sides are
	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 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, feta and olives
	Stir gently to distribute, Serve immediately


Copyright 2001-2006 Richard Di Muzio. All rights reserved.