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Pan-Fried Rosemary and Lemon Potatoes

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 20 min
  • 30 min
  • $
Gatheredtable
adapted from Joy Of Cooking

Ingredients

  • 2 pound red potatoes, sliced into thick rounds
  • 3 teaspoons minced rosemary
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon lemon zest (about 1 lemon)
  • sea salt and black pepper, to taste

Directions

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.

Goes great with these recipes

Salmon with Rosemary and Garlic in a Packet
Poached Salmon with White Bean and Radish Salad
4 Ingredient Pan-roasted Chicken Thighs
Greek Marinated Chicken Breasts
Shockingly Good Pan Seared Halibut
Broiled Halibut with Lemon and Basil

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