Published May 1, 2002.
Twenty minutes and a skillet are all it takes to transform potatoes, lemon, and garlic into a gutsy side dish.
Greek-style potatoes combine the simple flavors of garlic and lemon -- now there's potential for greatness. If things go wrong, however, the potatoes turn soggy and sour.
We wanted a potent side dish, heady with the flavors of garlic and lemon. Done well, the potatoes are crusty, well browned, and accented by a full (but not overpowering) lemon flavor and plenty of garlic bite. The potatoes should be lightly crisp on the outside and fluffy on the inside.
Use Yukon Gold potatoes -- first, brown them in a nonstick skillet (being careful not to crowd the pan) in butter and vegetable oil for great flavor and golden color, then cover the pan to allow the potatoes to fully cook. Add lemon juice and zest, 4 cloves of garlic, and a sprinkling of salt and fresh oregano to finish the dish.list of recipes