Skillet-Roasted Potatoes with Lemon and Mint |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
2 cups (1/2-inch) diced baking potato |
1 teaspoon butter or stick margarine |
1 teaspoon olive oil |
2 teaspoons chopped fresh mint |
1 teaspoon grated lemon rind |
1/8 teaspoon salt |
dash of black pepper |
Directions:
1. Place the diced potato in a medium saucepan, and cover with water; bring to a boil. Reduce heat, and simmer for 5 minutes; drain and cool.
2. Heat the butter and olive oil in a large nonstick skillet over medium-high heat. Add the potatoes, and cook for 10 minutes or until potatoes are golden brown. Add the chopped mint and remaining ingredients, and toss to coat.
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