Recipe
Side Dish
Baby Dutch Greek Potatoes
Primary Media
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tbsp. Hy-Vee unsalted butter | ||
| 1 tbsp. Hy-Vee canola oil | ||
| 1 ½ lbs. Baby Dutch yellow potatoes, cut in half | ||
| 2 tbsp. minced oregano leaves | ||
| 1 tbsp. lemon zest | ||
| 2 tbsp. fresh-squeezed lemon juice | ||
| 1 tbsp. minced garlic | ||
| 1 tsp. Hy-Vee salt | ||
| Hy-Vee pepper, to taste |
Directions
- Heat butter and oil in a large skillet over medium heat.
- Add potato 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 potatoes until tender.
- Mix remaining ingredients in small bowl. When potatoes are tender, add garlic-lemon mixture; stir gently to coat all potatoes. Cook until just heated.
Nutrition facts
Servings
120 Calories per serving
Amounts Per Serving
- Total Fat: 4.5g
- Cholesterol: 5mg
- Sodium: 390mg
- Total Carbohydrates: 20g
- Protein: 2g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 25%
0%
Iron 2%
0%
Calcium 2%