Skillet Lemon Potatoes

This takes far less time than the traditional oven version.

Olive oil
2 lbs waxy potatoes (about 4 red or gold potatoes), each cut into 8 wedges
4 garlic cloves, minced
Juice and zest of 2 lemons
2 Tbsp fresh oregano, minced
salt and pepper to taste

Heat oil in large skillet. Add potatoes to pan. Cook on medium-high heat for 5 minutes. Turn potatoes and cook for another 5 minutes. Reduce heat to medium-low, add garlic, zest, and juice, and stir to mix. Cover and cook until potatoes are done, about 5-10 minutes. Take off heat, add the oregano, salt, and pepper, and serve immediately.

Other additions
Feta: add 3 oz crumbed cheese as garnish
Kalamata olives: add 8 chopped olives as garnish
Sun-dried tomatoes: add 1/4 cup sliced tomatoes with garlic and lemon
Jalapeno chili: add 1 fresh minced chili with garlic and lemon