Greek-Style Garlic-Lemon Potatoes with Spinach and Anchovies

Name: Greek-Style Garlic-Lemon Potatoes with Spinach and Anchovies
Yield: Serves 4
Cuisine: Europe, Greek
Ingredients: 1 tablespoon, vegetable oil; 1 tablespoon, unsalted butter; 4 , medium Yukon Gold potatoes (7 to 8 ounces each, about 2 pounds total), peeled and cut lengthwise into 8 wedges (see illustration below); 4 medium cloves, garlic, minced or pressed through garlic press (about 1 heaping tablespoon); 1 tablespoon, extra-virgin olive oil; 2 tablespoons, lemon juice; 1 tablespoon, grated lemon zest; 2 tablespoons, minced fresh oregano leaves; 1 teaspoon, minced anchovies (about 3 fillets); 1 teaspoon, table salt; 1/2 teaspoon, ground black pepper; 2 1/2 ounces, baby spinach (about 3 cups)

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Appears in Cook's Illustrated May/June 2002

Twenty minutes and a skillet are all it takes to transform potatoes, lemon, and garlic into a gutsy side dish.

SERVES4

TIME40 minutes

Greek-Style Garlic-Lemon Potatoes with Spinach and Anchovies

WHY THIS RECIPE WORKS

When well prepared, Greek-style garlic and lemon potatoes are crusty, nicely browned, and accented by a full (but not overpowering) lemon flavor and plenty of garlic bite. To arrive at our best recipe for Greek-style garlic and lemon potato...

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