Greek Potatoes

2-1/2  lb.		Yukon Gold Potatoes
1/2  tablespoon		Olive Oil
1/2  tablespoon		Canola Oil
1/2  tablespoon		Butter
2  tablespoons		Chopped Dill
1/2  tablespoon		Parsley - Fresh, Chopped
2  teaspoons		Lemon Juice - Fresh

Tip: For nutritional information on all the ingredients in Greek Potatoes just click on each ingredient name. Then adjust the serving size for any Greek Potatoes ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Cut potatoes into medium pieces and parboil until softened but not mushy- about five minutes. Drain well and put back in hot pan to dry. Heat large saute or frying pan. Add oils and let heat, then add potatoes and lightly salt and pepper to taste. Cook stirring and moving over medium-medium high heat until browned and add butter to finish. Add dill, parsley, and lemon juice at the last after heat is turned off.