Micheal Smith - Greek Potato Salad

I had to blog about these potatoes.  Everyone I've made them for rave about how great the are.  What's even better is they are addictive (true sign of a great dish).

These potatoes ROCK!!! I think they are the perfect side dish for this summer and you can make them ahead of time sweeeeeeeeeet.

Here is the recipe:
NOTE:  I leave out the spinach so the kids and husbands won't run from this dish LOL!

Ingredients

• 1/2 cup olive oil
• 1 stick butter (8 tablespoons, 4 ounces or 1/2 cup)
• 6 Yukon Gold potatoes, cut into 12 pieces each
• 1 head of garlic, peeled into cloves
• 2 lemons, juiced and zested
• 1/2 cup more of olive oil
• 1 tablespoon dried oregano
• 10 ounces baby spinach (optional)
• Sprinkled sea salt and freshly ground black pepper, to taste

Directions

1. Place a large, heavy skillet over medium-high heat and add the first olive oil and butter. When the butter has melted and begins to sizzle, add the potatoes and brown slowly and patiently for 15-20 minutes, turning them as necessary until they have evenly browned on all sides.
2. Meanwhile finely chop or puree the garlic. Whisk the lemon, second olive oil, garlic and oregano into a small bowl and whisk until emulsified. Put browned potatoes into a salad bowl and toss with garlic dressing, salt and pepper and spinach.