Baby Dutch Greek Potatoes

Recipe

Side Dish
Baby Dutch Greek Potatoes

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3 ratings

Recipe Data

6
Servings

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Servings and Ingredients

Ingredients
Serves 6
QuantityIngredientAdd
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

  1. Heat butter and oil in a large skillet over medium heat.
  2. Add potato halves in a single layer. Cook until browned, about 5 minutes.
  3. Turn potatoes over being careful not to break them; brown the other side. Turn heat down to low; cover and cook potatoes until tender.
  4. 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%