Herbed Potatoes Recipe

Herbed Potatoes Recipe

Herbed Potatoes
1 lb new potatoes, unpeeled but will scrubbed
¼ cup olive oil
¼ tsp salt
¼ tsp freshly ground black pepper
1 tbsp grated lemon zest
4 cloves garlic, finely chopped
Few springs fresh parsley and /or rosemary, chopped
2 tbsp freshly squeezed lemon juice
In a large saucepan, boil potatoes over high heat for 5 to 7 minutes, until they can just be pierced with a fork. Drain and refresh several times with cold water. Cut potatoes into ½-inch (1 cm) rounds.
In a large frying pan, heat oil over high heat for 30 seconds. Add salt and pepper and stir. Add potatoes in a single layer and fry for 2 to 3 minutes; reduce heat to medium-high, turn rounds over and fry other side 2 to 3 minutes, then toss-fry for another 1 to 2 minutes until golden all over. (Some of the skins will have peeled off and fried to a crisp; don’t worry, they’ll add to the final appeal.)
Add lemon zest, garlic and most of the chopped heab (s), reserving some for the final garnish. Toss-fry for 1 to 2 minutes. Add lemon juice and toss- fry for 1 to 2 minutes until the sizzle has stopped and the acidity of the lemon has mellowed. (Taste a piece.) Transfer potatoes to a serving bowl and garnish with the remainder of the herb(s). Serve immediately