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Golden Greek Lemon Potatoes

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1/4 cup chopped onion
  • 1-1/4 pounds baby Yukon Gold potatoes
  • 1/4 cup water
  • 3 tablespoons minced fresh chives or 2 green onions, thinly sliced
  • 1-1/2 teaspoons Greek seasoning
  • 1 to 1-1/2 teaspoons grated lemon zest
  • 1 garlic clove, minced
  • 1/2 teaspoon pepper
  • 1/4 teaspoon kosher salt
  • 1 to 2 tablespoons lemon juice
  • 1 tablespoon minced fresh parsley

Directions

  • 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.
  • Meanwhile, place potatoes and water in a large microwave-safe dish. Microwave, covered, on high until tender, 6-8 minutes.
  • 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.

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