These potatoes aren’t kidding around. Infused with jalepeno and garlic, and then later tossed with olive oil, lemon, and parsley, these potatoes might just leave you reaching for another cup of water…and then some.
Whether this dish is truly Greek beats me..anyone know? The dish has bite and flavor. Enough said.
1 tablespoon vegetable oil
1 tablespoon unsalted butter
4 Yukon Gold potatoes (medium, 7 to 8 ounces each, about 2 pounds total), peeled and cut lengthwise into 8 wedges (see illustration below)
2 small jalapeño chiles , cut into 1/4-inch slices (with seeds and membranes)
4 medium cloves garlic , minced or pressed through garlic press (about 1 heaping tablespoon)
1 tablespoon extra-virgin olive oil
2 tablespoons lemon juice
1 tablespoon grated lemon zest
2 tablespoons minced fresh oregano leaves
1 teaspoon table salt
1/2 teaspoon ground black pepper
2 tablespoons minced fresh parsley leaves
1. Heat vegetable oil and butter in heavy-bottomed 12-inch nonstick skillet over medium-high heat until butter melts and foaming subsides, swirling pan occasionally. Add potatoes in single layer; cook until golden brown (pan should sizzle but not smoke), about 6 minutes. Using tongs, turn potatoes so second cut sides are down; cook until deep golden brown on second side, about 5 minutes longer. Reduce heat to medium-low, add jalapeño chiles, cover tightly, and cook until potatoes are tender when pierced with tip of paring knife, about 5 minutes.
2. While potatoes cook, combine garlic, olive oil, lemon juice and zest, and oregano in small bowl. When potatoes are tender, add garlic-lemon mixture, salt, and pepper; stir carefully (so as not to break potato wedges) to distribute. Cook, uncovered, until seasoning mixture is heated through and fragrant, 1 to 2 minutes. Sprinkle potatoes with parsley, stir gently to distribute; serve immediately.