1. Heat vegetable oil and butter in heavy-bottomed 12-inch nonstick skillet over medium-high heat until butter melts and foaming subsides, swirling pan occasionally. Add potatoes in single layer; cook until golden brown (pan should sizzle but not smoke), about 6 minutes. Using tongs, turn potatoes so second cut sides are down; cook until deep golden brown on second side, about 5 minutes longer. Reduce heat to medium-low, cover tightly, and cook until potatoes are tender when pierced with tip of paring knife, about 5 minutes.
2. While potatoes cook, combine garlic, olive oil, lemon juice and zest, and oregano in small bowl. When potatoes are tender, add garlic-lemon mixture, salt, and pepper; stir carefully (so as not to break potato wedges) to distribute. Cook, uncovered, until seasoning mixture is heated through and fragrant, 1 to 2 minutes. Sprinkle potatoes with parsley, stir gently to distribute; serve immediately.
If your potatoes are larger than the size we recommend, you may have to increase the covered cooking time by up to 4 minutes. Though a nonstick pan makes cleanup easier, it is not essential
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|Serving Size: 1 Serving (320g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 598 (77%)|
|Amt Per Serving||% DV|
|Total Fat 66.4g||89 %|
|Saturated Fat 35g||175 %|
|Monounsaturated Fat 20.4g|
|Polyunsanturated Fat 6.7g|
|Cholesterol 137.8mg||42 %|
|Sodium 964.1mg||33 %|
|Potassium 948.9mg||25 %|
|Total Carbohydrate 44.7g||13 %|
|Dietary Fiber 7.4g||30 %|
|Sugars, other 37.3g|
|Protein 5.1g||7 %|
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Calories per serving: 780
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