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Herbed Potatoes Recipe

 

Herbed Potatoes

 

1 lb new potatoes, unpeeled but will scrubbed

¼ cup olive oil

¼ tsp salt

¼ tsp freshly ground black pepper

1 tbsp grated lemon zest

4 cloves garlic, finely chopped

Few springs fresh parsley and /or rosemary, chopped

2 tbsp freshly squeezed lemon juice

 

In a large saucepan, boil potatoes over high heat for 5 to 7 minutes, until they can just be pierced with a fork.  Drain and refresh several times with cold water.  Cut potatoes into ½-inch (1 cm) rounds. 

In a large frying pan, heat oil over high heat for 30 seconds.  Add salt and pepper and stir.  Add potatoes in a single layer and fry for 2 to 3 minutes; reduce heat to medium-high, turn rounds over and fry other side 2 to 3 minutes, then toss-fry for another 1 to 2 minutes until golden all over.  (Some of the skins will have peeled off and fried to a crisp; don’t worry, they’ll add to the final appeal.)

Add lemon zest, garlic and most of the chopped heab (s), reserving some for the final garnish.  Toss-fry for 1 to 2 minutes.   Add lemon juice and toss- fry for 1 to 2 minutes until the sizzle has stopped and the acidity of the lemon has mellowed.  (Taste a piece.)   Transfer potatoes to a serving bowl and garnish with the remainder of the herb(s).  Serve immediately   

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