More yummy dinner-y goodness

[siercia]

Tonight, I tried to make Greek lemon-garlic potatoes, a la Cook's Illustrated this month. Take some potatoes, cut them into wedges, pan-fry them, then mix them with lemon juice, garlic, olive oil and spices, and serve piping hot. Mmmm, they were good. Strong garlic bite, good lemon zing. Very nice.

Comments

[solcita.livejournal.com]

Oooh. Those sound good. May have to try that. What specific spices? =) (I haven't received my Cook's Illustrated yet)

[poopsmoothie.livejournal.com]

Those're great. My godmother used to make them for me.

I love that little 'full' mood icon. =)

Let's see

[siercia]

1 tbsp vegetable oil
1 tbsp unsalted butter
4 medium yukon gold potatoes
4 cloves garlic, minced or pressed
1 tbsp ev olive oil
2 tbsp juice and 1 tbsp zest from 2 lemons
2 tbsp minced fresh oregano
1 tsp salt
1/2 tsp black pepper
2 tbsp minced fresh parsley

Heat the vegetable oil and butter until butter melts, and fry the potatoes in it. Once they're golden brown, turn heat lower, and cover to allow the potatoes to cook all the way through. Once they're fork tender, mix in the spices, garlic, lemon and oil (except the parsley) and allow it to heat through. Garnish with parsley and serve immediately.

Notes: I had no fresh lemons, oregane or parsley. I used 3 tbsp of lemon juice and dried oregano and parsley (which I mixed in with everything else by accident). I'm guessing it would be even yummier with the fresh stuff, but it was perfectly acceptable with the dried).