Greek Potatoes

Lemon, oil, and oregano! Your kitchen will smell delicious when you make this!

2 TBS olive oil

1 TBS butter

5 medium Yukon Gold potatoes, peeled and cut lengthwise into wedges

2 TBS fresh lemon/lime juice

2 TBS fresh oregano leaves (or 1 tsp dried)

4 medium garlic cloves, minced

1 tsp salt

1/2 tsp ground pepper

2 TBS minced fresh parsley (can use 1 tsp dried, but fresh is SO much better)

-Heat 1 TBS butter and oil in non stick 12-14" skillet. Add potatoes and brown over medium high heat for 10 minutes (flipping potatoes halfway through time). Turn heat down to medium, cover pan, and cook another 5-6 minutes until potatoes tender and cooked all the way through.

-While potatoes cook, combine 1 TBS oil, lemon juice, salt, pepper, oregano, and garlic. When potatoes are cooked, add garlic-lemon mixture and stir in carefully. Cook uncovered 1-2 minutes until fragrant.

-Pour seasoned potatoes into serving dish, top with fresh parsley (I prefer Italian parsley) and serve immediately.

Notes:

-You can also add feta cheese and kalamata olives to this dish

-It also works to prepare the yukon potatoes via the oven, baking with 2 TBS oil at 400 for 30-45 minutes until browned. Then toss with the garlic-lemon mixture, return to oven for 2 minutes. Then serve.