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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 49 |
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From Everyday Food. Good with steak, roasted lamb, or seared fish Ingredients:
2 1/2 lbs russet potatoes, peeled and cut into 3/4 inch pieces |
water |
coarse salt |
6 tablespoons vegetable oil |
1/2 lemon, thinly sliced |
1/2 lemon, unsliced |
ground pepper |
Directions:
1. In a medium saucepan, cover the potato pieces with 2 inches of salted water. Bring to a boil; reduce to a rapid simmer and cook until potatoes are tender but not falling apart, about 15 minutes. Drain and set in a strainer over the pot to dry.
2. In a large nonstick skillet, heat the oil over medium-high heat. Add 1/3 of the potatoes and shake pan to arrange the potatoes in one layer. Cook without stirring until crisp and golden on one side, then gently turn and cook until golden on all sides, 6-8 minutes total. Using a slotted spoon, transfer to paper towels to drain and repeat with remaining potatoes, adding 2 tablespoons oil for each batch.
3. Add lemon slices to the skillet. Cook until golden on both sides, about 2 minutes.
4. To serve, season potatoes and lemon slices with salt and pepper and squeeze the fresh juice of the remaining lemon over top.
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