Pan-Fried Potatoes with Rosemary and Lemon

By mhatkinson

Time: 30 minutes

Ingredients

• 3 tablespoons extra virgin olive oil
• 1 1/2 pounds potatoes, peeled and sliced in 1/4-inch thick rounds
• 2 teaspoons fresh rosemary, minced
• Zest of lemon
• Salt and freshly ground black pepper, to taste

Preparation

Step 1

Heat oil in a large skillet over medium-high heat. Add potatoes and cook, without stirring, until golden brown on one side. Flip over and cook until second side is golden and crisp. Season with rosemary, lemon zest, salt and pepper.