Greek Lemon Potatoes

Name: Greek Lemon Potatoes
Yield: 8 servings
Ingredients: 2 tbsp Oil, divided; 1 tbsp Unsalted Butter; 2 lb medium Yukon Gold potatoes, cut lengthwise into 8 wedges, peeled; 1 tbsp fresh lemon zest; 2 tbsp Lemon Juice, fresh; 1 tbsp McCormick® Garlic & Olive Oil Seasoning; 2 tsp McCormick® Oregano Leaves; 0.5 tsp McCormick® Basil Leaves; 0.5 tsp McCormick® Pure Ground Black Pepper

Bring the flavors of a seaside taverna to your home with these iconic Greek lemon potatoes. Roasted slowly until they’ve absorbed every drop of savory broth, lemon juice, and McCormick spices, these Greek potatoes are crispy on the outside and buttery-soft on the inside. They are the ultimate bright and zesty side dish for roasted lamb, chicken, or a fresh Mediterranean spread.

Brooke1999

Servings8

Difficultyeasy

Sides

Ingredients

2 tbspOil, divided
1 tbspUnsalted Butter
2 lbmedium Yukon Gold potatoes, cut lengthwise into 8 wedges, peeled
1 tbspfresh lemon zest
2 tbspLemon Juice, fresh
1 tbspMcCormick® Garlic & Olive Oil Seasoning
2 tspMcCormick® Oregano Leaves
0.5 tspMcCormick® Basil Leaves
0.5 tspMcCormick® Pure Ground Black Pepper

Instructions

1
Heat 1 tablespoon of the oil and butter in large skillet on medium-high heat until butter is melted. Add potatoes in single layer; cook until golden brown, about 5 to 6 minutes. Flip potatoes and cook until deep golden brown on both sides, about 5 minutes longer. Reduce heat to medium-low, cover, cook until potatoes are tender, about 5 minutes.
2
Whisk remaining 1 tablespoon oil, lemon zest and juice, Garlic and Olive Oil Seasoning, oregano, basil and black pepper in small bowl. Add to skillet with potatoes, stirring carefully to coat potatoes. Cook, uncovered, 1 to 2 minutes until fragrant. Serve hot.