Lemony, garlicky, crispy deliciousness, these Little Potatoes transform into an amazing dish in no time. Fast and simple skillet Greek potatoes leaves the oven off or lots of room for a big roast!
Note: They would accompany so many proteins, like fish, chicken, lamb or beef. They are also a filling course on their own and served with a Greek salad would make a complete vegetarian meal.
Equipment
- Non-stick skillet
- 1.5 lbs Little Potatoes
- 3 Tbsp extra virgin olive oil, divided
- 2 Tbsp lemon juice
- 1 tsp lemon zest
- 1 Tbsp dried oregano
- 3 tsp minced garlic
- (To taste) fresh parsley, chopped
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Instructions
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Step 1
Pour two tablespoons olive oil into a non-stick skillet over medium high heat. Add the potatoes and brown, stirring often.
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Step 2
Meanwhile mix together the last tablespoon of oil, with lemon juice, lemon zest, oregano and garlic. Set aside. When potatoes are almost tender and browned, turn heat down to low add this mixture. Stir, then cover and cook for 2 to 3 minutes or until potatoes are tender.
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Step 3
Top with fresh parsley and serve.
