October 13, 2009

Garlic Lemon Potatoes

We're not huge consumers of potatoes, but every once in a while, I stumble across a potato recipe that is darn good. This one originally came from a recipe card from Whole Foods. I modified it slightly to cut back on the oil and salt.

This calls for jalapeño slices. Some people like to leave the seeds in, but I prefer to have more flavor than heat, so I carefully remove the seeds and ribs after slicing. Also, if you like strong garlic flavor, put them in raw, but I prefer to saute my garlic slightly before adding.

Garlic Lemon Potatoes


2 T oil
4 medium Yukon Gold potatoes (2 lbs) cut lengthwise into 8 wedges each
1 jalapeño, cut into ¼-inch slices
2 garlic cloves, minced
1 T olive oil
2 T lemon juice
1 t dried lemon peel
1 T dried oregano
1 t salt
ground black pepper


1. Heat 2 T oil in a heavy-bottomed skillet large enough to hold all potatoes in a single layer. Over medium-high heat, add potatoes and cook until golden brown, about 6 minutes. Flip over and brown the other side, about 5 more minutes.

2. Reduce heat to medium-low, add jalapeño, cover, and cook until potatoes are tender, about 5 minutes.

3. While potatoes cook, combine garlic, olive oil, lemon juice, lemon peel, and oregano in a small bowl. When the potatoes are tender, add the garlic lemon dressing, salt, and pepper. Combine carefully and cook another minute uncovered.

4. Garnish with some parsley and serve immediately.

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