2 tbsp. extra virgin olive oil
1 tbsp. unsalted butter
4 medium potatoes
5 cloves garlic, minced
1/4 tsp. dried oregano or zaatar
1 tsp. fresh basil, minced
1 tsp. freshly grated lemon and/or orange zest
3 tbsp. freshly squeezed lemon juice
1 tsp. sea salt
1/2 tsp. freshly ground black pepper
1/4 tsp. red pepper flakes
crumbled goat cheese (optional)
3 tbsp. freshly minced parsley leaves
3/4 cup Greek pitted oil-cured black olives, chopped

Wash and peel potatoes; cut lengthwise into quarters, then cut quarters in half to make 8 wedges each.

In a large non-stick skillet, melt butter in 1 tablespoon of olive oil. Saute potatoes over medium-high heat until golden, turning to brown both sides (about 10 minutes). Reduce heat to medium-low and cook potatoes until fork-tender (another 5-10 minutes).

Combine 1 tablespoon olive oil, garlic, citrus zest and juice. Stir into potatoes and simmer for several minutes.

Transfer to serving bowl; sprinkle with parsley, salt and pepper and hot pepper flakes, to taste. Sprinkle pitted black olives over the top and serve.

Variation: Crumbled goat cheese may also be tossed on top of the salad, if desired.