Sauteed Potatoes in Lemon & Garlic

“From The Popular Potato, Best Recipes (1989). I wanted to try something different with my fave vegetable. I ate it on its own, but I can see this along-side fish or chicken! I used smaller potatoes and cut them in wedges instead of using slices.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut potatoes into thin slices, less than 1/4 inch.
  2. Cook in boiling water for 4 minutes; drain carefully and pat dry with paper towels.
  3. Heat oil and 3 Tbsp butter in a heavy-based frying pan.
  4. Add enough potatoes to cover the bottom of pan and cook, shaking pan so potatoes do not stick; continue until all potatoes are browned (if necessary, add more butter and oil).
  5. Combine remaining butter, lemon rind, and juice, parsley and garlic in a pan.
  6. Heat until butter turns a pale brown.
  7. Add potatoes and toss until potatoes are well coated.

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