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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Found in Penzeys Winter 2007 Catalog. Ingredients:
1 lb small potato |
2 tablespoons olive oil, divided |
1 teaspoon vinegar |
1 teaspoon california basil |
1 small ripe tomato, diced |
1 green onion, ends removed finely sliced |
1 teaspoon lemon pepper seasoning |
Directions:
1. In a large bowl, whisk together 1 TB of the olive oil, vinegar, basil, tomato.
2. and green onion.
3. Let stand while potatoes are cooking.
4. Scrub the potatoes, slice into 1/4 inch thick rounds and sprinkle both sides
5. with lemon pepper.
6. Heat the remaining olive oil in a large, non-stick skillet over medium high heat.
7. Add the potatoes to the pan in a single layer(a little overlapping is fine),
8. shake the pan a few times to make sure they aren't sticking, and cook 3-4 minutes.
9. until the potatoes start to brown.
10. Flip the potatoes and cook a few minutes on the second side.
11. Remove the skillet from the heat and shake again to losen the potatoes.
12. Add the potatoes to the tomato/onion mix and toss gently to coat.
13. The object is to do this while the potatoes are still warm. The heat will release.
14. more flavor from the tomato, onion, and basil.
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