Greek-Style Garlic-Lemon Potatoes with Olives and Feta

Name: Greek-Style Garlic-Lemon Potatoes with Olives and Feta
Yield: Serves 4
Cuisine: Europe, Greek
Ingredients: 1 tablespoon, vegetable oil; 1 tablespoon, unsalted butter; 4 , medium Yukon Gold potatoes (7 to 8 ounces each, about 2 pounds total), peeled and cut lengthwise into 8 wedges, (see illustration below); 4 medium cloves, garlic, minced or pressed through garlic press (about 1 heaping tablespoon); 1 tablespoon, extra-virgin olive oil; 2 tablespoons, lemon juice; 1 tablespoon, grated lemon zest; 2 tablespoons, minced fresh oregano leaves; 1 teaspoon, table salt; 1/2 teaspoon, ground black pepper; 2 tablespoons, minced fresh parsley leaves; 3 ounces, feta cheese, crumbled (about 1/3 cup); 8 , pitted kalamata olives (or other black, brine-cured olives), sliced (about 1/4 cup)

Side Dishes
Europe
Greek
Fruits & Vegetables
Potatoes
Vegetarian

Appears in Cook's Illustrated May/June 2002

Twenty minutes and a skillet are all it takes to transform potatoes, lemon, and garlic into a gutsy side dish.

SERVES 4

TIME 40 minutes

Greek-Style Garlic-Lemon Potatoes with Olives and Feta

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