This is one my favorite ways to eat potatoes. They are cooked in a skillet until nice and browned, then topped with a mixture of olive oil, lemon juice and zest and garlic. They have a nice bright taste from the lemon and a healthy kick of garlic flavor. Serve them with grilled or roasted chicken or fish. Note- you don’t want to overcrowd the pan with potato wedges, they need to be in a single layer in a large skillet, so only use enough potatoes to accomplish this.
slightly adapted from: The Best International Recipe
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
4 medium Yukon gold potatoes, cut lengthwise into 8 wedges*
2 tablespoons juice and 1 teaspoon zest from 1 lemon
4 garlic cloves, minced
1 teaspoon salt
½ teaspoon ground black pepper
2 tablespoons minced fresh parsley leaves (optional)
Combine 1 tablespoon olive oil, lemon juice and zest, garlic, salt, and pepper in a small bowl and set aside.
Heat the remaining 1 tablespoon of the oil and the butter in a large (12 inch) nonstick skillet over medium-high heat until the butter melts. Brown the potatoes on both cut sides, about 5 minutes per side. Turn the heat to medium-low, cover, and cook until the potatoes are tender when pierced with a paring knife, about 6 minutes.
When the potatoes are tender, add the garlic-lemon mixture and stir in carefully. Continue to cook, uncovered, until the seasoning mixture is heated through and fragrant, 1 to 2 minutes. Sprinkle the potatoes with parsley (if using) and serve immediately.
*To achieve wedges: cut the potatoes evenly in fourths lengthwise, then cut each wedge in half again. (Each potato will yield 8 wedges.)
Variation: Follow the recipe, sprinkling 3 ounces crumbled feta cheese (about ¾ cup) and ¼ cup sliced, pitted kalamata olives over the potatoes before serving.