Golden Greek Lemon Potatoes
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
This recipe was inspired by a tiny Greek restaurant we used to go to during grad school. To make the potatoes extra delicious, use a high-quality olive oil and a nice kosher or sea salt. —Karol Chandler-Ezell, Nacogdoches, Texas
Ingredients
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2 tablespoons olive oil
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1 tablespoon butter
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1/4 cup chopped onion
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1-1/4 pounds baby Yukon Gold potatoes
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1/4 cup water
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3 tablespoons minced fresh chives or 2 green onions, thinly sliced
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1-1/2 teaspoons Greek seasoning
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1 to 1-1/2 teaspoons grated lemon zest
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1 garlic clove, minced
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1/2 teaspoon pepper
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1/4 teaspoon kosher salt
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1 to 2 tablespoons lemon juice
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1 tablespoon minced fresh parsley
Directions
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1.
In a small skillet, heat oil and butter over medium heat. Add onion; cook and stir 1-2 minutes or until softened. Reduce heat to medium-low; cook until deep golden brown, 12-15 minutes, stirring occasionally.
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2.
Meanwhile, place potatoes and water in a large microwave-safe dish. Microwave, covered, on high until tender, 6-8 minutes.
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3.
Add chives, Greek seasoning, lemon zest, garlic, pepper and salt to onion mixture; cook and stir 1 minute longer. Drain potatoes; add onion mixture. Flatten potatoes with a fork, tossing them to coat with onion mixture. Add lemon juice and parsley; toss to combine.
Nutrition Facts
1 cup: 219 calories, 10g fat (3g saturated fat), 8mg cholesterol, 523mg sodium, 30g carbohydrate (3g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 2 starch, 2 fat.
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