Greek Style Fried Lemon Olive and Herbed Potatoes

There is a little Greek flavor going on with these potatoes.
The lemon, oregano and garlic are three
prime ingredients that make it so.
If you really wanted to take it to the land of Greece,
perhaps you’d add a bit of black pepper and marjoram.

Ingredients:
6 large red potatoes, cubed
1 medium yellow onion, chopped
4 cloves garlic, sliced
Zest and juice of 3 lemons
6 black Greek olives, pitted and halved
3 tablespoons fresh oregano, chopped and divided
3 tablespoons fresh dill, chopped and divided
1/4 cup fresh parsley, chopped and divided
Olive oil
Kosher salt

Directions:
Drizzle olive oil in a wide, deep skillet over medium high heat.
When hot, add potatoes and onions and cook for about 10 minutes
or until they begin to soften slightly.
Stir occasionally to prevent sticking.
Add lemon juice, zest and half of the oregano, dill and parsley.
Add olives, cover and cook for another 20-25 minutes
or until potatoes brown on all sides.
Stir as needed and add more olive oil if potatoes begin to stick.
Remove from heat and toss with remaining herbs
and season with kosher salt as desired.