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

Ingredients

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

parsley

Steps

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.