These potatoes are so simple to make yet full of flavor. The lemon adds a brightness but does not over power the flavor of the potatoes with rosemary. Make sure not to over cook the potatoes or let the onions burn (I let mine get brown so they get a little crispy).
Ingredients:
1 lb of fingerling potatoes (cut in half)
4 tbs olive oil (I live
1 small onion (diced)
juice from 2 lemons
2 tsp dried rosemary
Salt and Pepper to taste
makes 4 servings
Directions:
In a large nonstick skillet, heat oil over medium heat. Add potatoes, cut sides down, and onion; cook, turning potatoes occasionally, until golden brown, 10-15 minutes
Add rosemary and squeeze lemons over potatoes; reduce heat to medium-low. Cover; do not cover, turn potatoes occasionally, cook for 5-7 more minutes (check after 5 minutes).
Season potatoes with salt and pepper. Serve immediately.
These potatoes reheat well but they will loose their crispiness.
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