Baby Dutch Greek Potatoes
By Chef Tom Fraker


1 tablespoon Unsalted Butter
1 tablespoon Canola Oil
1 1/2 pounds Baby Dutch Yellow® Potatoes (DYP's) cut in half
2 tablespoons Oregano Leaves minced
1 tablespoon Organic Lemon zested
2 tablespoons Organic Lemon juice freshly squeezed
1 tablespoon Minced Garlic
1 teaspoon Salt Pepper to taste


Heat the oil and butter in a large skillet over medium heat. Add DYP's halves in a single layer.

Cook until browned about 5 minutes.

Turn potatoes over being careful not to break them. Brown the other side.

Turn heat down to low, cover and cook the potatoes until tender.

Mix remaining ingredients in small bowl.

When potatoes are tender, add garlic-lemon mixture and stir gently to coat all potatoes.

Cook until just heated.


Be gentle when handling the potatoes. You don't want to break them up and ruin their appearance.