Baby Dutch Greek Potatoes
Servings and Ingredients
|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|
- 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.
120 Calories per serving
Amounts Per Serving
- Total Fat: 4.5g
- Cholesterol: 5mg
- Sodium: 390mg
- Total Carbohydrates: 20g
- Protein: 2g
Vitamin A 2%
Vitamin C 25%