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Greek-style Potatoes

Adapted from "Best American Side Dishes", by America's Test Kitchen, c2005, p279
2 servings
Prep info
15 min prep + 20 min cook
Prep time
Not set
Cook time
35 minutes
Time required
35 minutes
Oven preheat


  • Sauce:
  • 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.