By now, everyone knows I LOVE potatoes in all forms. This recipe is simple and delicious and would go with just about any main dish. This recipe uses those really, really small potatoes that come in a 1 1/2 or 2 pound mesh bag. I used the baby yukons but you can use any kind you like.
Greek-Style Baby Potatoes
1 tbsp butter
1 tbsp olive oil
1 1/2 lbs baby potatoes (any kind) cut in half, if very small can leave whole
2 tbsps minced fresh oregano
1 tbsp lemon zest
2 tbsps freshly squeezed lemon juice
1 tbsp minced fresh garlic
1 tsp salt
pepper to taste
Heat the butter and oil over medium heat in a large skillet. Add potatoes in a single layer and cook until browned about 5 minutes. Turn the potatoes over and brown the other side.
Turn down the heat and cook until the potatoes are tender.
In a small bowl, mix the rest of the ingredients. When potatoes are tender and cooked through, add the garlic mixture to the pan and continue cooking until heated through.
Makes 4 to 6 servings.