Lemony Pan Roasted Potatoes with Garlic and Oregano

1. 1

   Wash well and scrub the potatoes, but do not peel the potatoes.

2. 2

   Cut the potatoes into 1/2-inch thick wedges.

3. 3

   Heat the olive oil in a large nonstick skillet over medium-high heat until hot.

4. 4

   Add the potatoes and half of the garlic into the skillet, and cook until both of the cut sides are nicely browned, about 5 minutes on each side.

5. 5

   Cover the potatoes and reduce the heat to medium, and cook until the potatoes are fork tender, about 10 minutes.

6. 6

   While the potatoes are cooking, prepare the dressing.

7. 7

   In a bowl, whisk together the lemon juice, lemon zest, remaining garlic, oregano leaves, salt and black pepper to taste until well combined.

8. 8

   Pour the dressing over the potatoes, stirring, and cook for another 2 to 3 minutes; or until the smell becomes very aromatic and the dressing has been reduced and well coated.

9. 9

   Remove from the heat and stir in freshly chopped cilantro or parsley if desired.

10. 10

    Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.