Lemon Potatoes

1. 1

   In a medium saucepan, cover the potato pieces with 2 inches of salted water.

2. 2

   Bring to a boil; reduce to a rapid simmer and cook until potatoes are tender but not falling apart, about 15 minutes.

3. 3

   Drain and set in a strainer over the pot to dry.

4. 4

   In a large nonstick skillet, heat the oil over medium-high heat.

5. 5

   Add 1/3 of the potatoes and shake pan to arrange the potatoes in one layer.

6. 6

   Cook without stirring until crisp and golden on one side, then gently turn and cook until golden on all sides, 6-8 minutes total.

7. 7

   Using a slotted spoon, transfer to paper towels to drain and repeat with remaining potatoes, adding 2 tablespoons oil for each batch.

8. 8

   Add lemon slices to the skillet.

9. 9

   Cook until golden on both sides, about 2 minutes.

10. 10

    To serve, season potatoes and lemon slices with salt and pepper and squeeze the fresh juice of the remaining lemon over top.

No additional tips available.