Rated 5.0 stars by 3 users
Side Dish
Greek
6 - 8 servings
10 minutes
15 minutes
Add a touch of OPA! to your meal with these lemon and garlic seasoned Baby Dutch Yellow® Potatoes. You'll be adding them to your go-to repertoire!
1 tablespoon unsalted butter
1 tablespoon canola oil
1½ pounds Baby Dutch Yellow® Potatoes (DYP's), cut in half
2 tablespoons oregano leaves, minced
1 tablespoon lemon, zested
2 tablespoons 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.
