Greek-Style Garlic-Lemon Potatoes
This is based on a recipe from Cook’s Illustrated. The addition of raw garlic and fresh oregano give these potatoes a full flavor with plenty of bite. This is a great recipe for late winter, when you’re desperate for something fresh tasting, but none of the springtime veggies have arrived yet.
Heat 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:
- 1 Tbs vegetable oil
- 1 Tbs unsalted butter
Add to skillet, cut sides down (ideally in a single-layer)
- 4 medium Yukon Gold potatoes (about 7-8 ounces each, about 1 3/4 – 2 pounds total), unpeeled, 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. If you have smaller or larger potatoes, cut them into wedges weighing about 7/8 of an ounce each. )
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 in a small bowl:
- 5 medium garlic cloves, minced or pressed through garlic press (about 1.5 Tbs)
- 1-3 tsp. extra-virgin olive oil
- 1 Tbs grated zest from 2 lemons
- 2 Tbs lemon juice (from 1 lemon, or less). Do not increase!
- 2 Tbs minced fresh oregano leaves
- 1 tsp. fine salt (this is correct!)
- 1/2 tsp. ground black pepper
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
- 2 Tbs. minced fresh parsley
Stir gently to distribute; serve immediately. Serves 4 as a side-dish. You could probably stretch it to serve 6, but the portions would be smaller (about 6 wedges per person).
Variation 1: GREEK-STYLE GARLIC-LEMON POTATOES WITH SPINACH Follow recipe for Greek-Style Garlic-Lemon Potatoes, after stirring garlic-lemon mixture add 2 1/2 ounces clean baby spinach leaves (about 3 cups), and gently stir mixture again to distribute. Omit parsley.
Variation 2: SPICY GREEK-STYLE GARLIC-LEMON POTATOES In keeping with the bold flavors of the dish, this variation is very spicy. Follow recipe for Greek-Style Garlic-Lemon Potatoes, adding 2 small jalapeño chiles (or one regular-sized chile), cut into 1/4-inch slices (with seeds and membranes), to pan just before covering skillet in step 1.
My notes:
The zest is a must. With just lemon juice and no zest the potatoes taste sharp, shallow, and acidic. I never manage to fit my potatoes in a single layer, so I end up stirring them around frequently to get them to cook evenly. In this case, the suggested cooking times are only approximate. The salt amount looks high, but even using sea salt it doesn’t taste too salty.
Rating: B+
Derek: B+
