Stovetop Greek Garlic Lemon Potatoes – An Easier Version of the Baked Classic

Lemon potatoes are one of my favorite sides at Greek restaurants.  Velvety in texture, and brightly flavored from lemon and oregano, they can complement any dish – salad, vegetarian moussaka, gigantes, zucchini, or a dip platter.  

Craving this restaurant favorite, I found a recipe on CooksIllustrated.com, but their approach cooked the potatoes entirely on the stovetop instead of what I had understand is the traditional baked approach.  Confident in the Test Kitchen's mastery of home-cooked meals, I decided to give this approach a try versus other baked versions I found on the internet.

I made some modifications to the recipe, some of which worked and some of which didn't.  What worked – substituting California White Rose potatoes because I couldn't find Yukon Gold at the store.  No big deal, same with substituting less dried oregano for the fresh. 

What didn't work – using less lemon juice and zest than the recipe called for.  I should have gone for the full amount, even though it seemed like a LOT.  The potatoes can handle it!

The potatoes also cooked very quickly, as directed by the recipe – within 20 minutes of starting.  So this really is a great weeknight side to make for an otherwise lighter meal.  I look forward to making these potatoes again!