CRISPY LEMON POTATOES ENJOY DAN

                   CRISPY LEMON POTATOES by CHEF DAN:

Serves 4

INGREDIENTS:

6-Yukon Gold potatoes

2-lemons

3-tablespoons butter, melted

2-tablespoons olive oil

4-garlic cloves, smashed

2-teaspoons dried oregano, divided

Salt & pepper to taste

DIRECTIONS:

1.  Place potatoes in a stock pot with salted water.

2.  Bring to a boil.

3.  Cover and cook 30-35 minutes, drain.

4.  Once cool, lightly crush each potato to expose insides & break up slightly.

5.  Meanwhile, thinly slice 1 lemon, removing seeds.

6.  Reserve 1/2-for zesting & juicing.

7.  Cut remaining half into wedges.

8.  Heat butter in a skillet over medium heat, until butter begins to brown 5-7 minutes.

9.  Add olive oil & lemon slices, season with salt & pepper.

10. Cook 3-4 minutes or until lemon wedges start to sizzle & brown.

11.Remove & reserve lemon slices.

12.Add crushed potatoes & garlic to the skillet.

13. Season with salt, pepper & oregano.

    14.Cook 6 minutes turning once, & potatoes have begun to brown.

     15.Zest the juice from the half lemon over the potatoes.

     16.serve with lemon wedges or sour cream.

ENJOY DAN:                                       EVERY MOMENT MATTERS!!!