Lemony Pan Roasted Potatoes with Garlic and Oregano

Ingredients

• 6 large potatoes yukon gold
• or 8 medium ones
• 10 cloves garlic large cloves
• crushed and finely chopped
• divided
• 5 tablespoons olive oil
• 1 each lemon juice and zest
• 3 1/2 tablespoons oregano fresh
• or 1 tablespoon dry
• 1 x salt and black pepper to taste
• 4 tablespoons cilantro freshly chopped
• or parsley

Instructions

1. Wash well and scrub the potatoes, but do not peel the potatoes.
2. Cut the potatoes into 1/2-inch thick wedges.
3. Heat the olive oil in a large nonstick skillet over medium-high heat until hot.
4. Add the potatoes and half of the garlic into the skillet, and cook until both of the cut sides are nicely browned, about 5 minutes on each side.
5. Cover the potatoes and reduce the heat to medium, and cook until the potatoes are fork tender, about 10 minutes.
6. While the potatoes are cooking, prepare the dressing.
7. In a bowl, whisk together the lemon juice, lemon zest, remaining garlic, oregano leaves, salt and black pepper to taste until well combined.
8. Pour the dressing over the potatoes, stirring, and cook for another 2 to 3 minutes; or until the smell becomes very aromatic and the dressing has been reduced and well coated.
9. Remove from the heat and stir in freshly chopped cilantro or parsley if desired.
10. Serve warm.