Greek-Style Garlic-Lemon Potatoes with Olives and Feta | America's Test Kitchen

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 table salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons minced fresh parsley leaves
• 3 ounces feta cheese , crumbled (about 1/3 cup)
• 8 pitted kalamata olives (or other black, brine-cured olives), sliced (about 1/4 cup)