- 2 t minced garlic
- 1/2 T extra virgin olive oil
- 1/2 T lemon zest
- 1 T lemon juice
- 1 T minced oregano (fresh)
- 1/2 t salt - table
- 1/4 t freshly ground black pepper
- The rest:
- 1 T vegetable oil
- 14 g butter (unsalted) (1T)
- 1 lb potatoes (King Edward, Ambo, or Yukon gold; scrubbed, peeled, and cut lengthwise into 8 wedges)
- 1 T chopped parsley (fresh)
1. Combine the sauce ingredients in a small bowl. Set aside.
2. Heat the vegetable oil and butter in a heavy-bottomed large nonstick skillet over medium-high heat until the butter melts and the foaming subsides, swirling the pan occasionally.
3. Add the potatoes cut side down in a single layer, and cook until golden brown (the pan should sizzle but not smoke), about 6 minutes.
4. Using tongs, turn the potatoes so the second cut side is down. Cook until deep golden brown on the second side, about 5 minutes longer.
5. Reduce the heat to medium-low, cover tightly, and cook until the potatoes are tender when pierced with the tip of a paring knife, about 6 minutes.
**If you need to hold the potatoes (if the rest of your meal isn't yet ready), STOP HERE. Put the potatoes on a grill pan in a low oven to keep warm until you're ready to serve them. When everything else is completely ready, proceed: **
6. Add the sauce. Stir carefully (so as not to break the potato wedges) to distribute. Cook, uncovered, until the seasoning mix is heated through and fragrant, 1 to 2 minutes.
7. Sprinkle the potatoes with the parsley and stir gently to distribute it. Serve immediately.
SJ Note 14 May 2014: Pretty good. Definitely worth trying again. We had to hold them (the rest of dinner wasn't ready in time), and they definitely suffered for it. I've added a step that should take care of that, should the need arise again. We used all parsley this time, since that's what we had on hand; I imagine any herb you like would work well. Possibly up zest and lower lemon juice next time; will see. Note for self: we needed the big frying pan and the large pot to lay all the potato wedges in a single layer.