Prep: 1. Slice potatoes into 1/4" thick rounds. 2. Mince rosemary. Make: 1. Heat olive oil in skillet on medium high heat. 2. Add potato slices and heat until golden and crisp on the bottom. 3. Using a spatula, turn and cook until the second side is golden and crisp. 4. Remove from pan and toss with rosemary, lemon zest, salt and pepper. Serve.