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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
Details
Servings 4
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.
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