SKILLET-ROASTED POTATOES WITH LEMON AND PARSLEY
This is a decadent and super easy dish for all those potato lovers out there!
Provided by Marilena Leavitt
Categories Side Dish - Meze Dish
Time 40m
Yield serves 4
Number Of Ingredients 5
Steps:
- Scrub the potatoes well and cut them in half. If you are using fingerling potatoes, cut in half lengthwise.
- Combine the cut potatoes, the lemon juice, the salt and one tablespoon of the butter in a 12" enameled cast iron skillet (or a similarly sized, deep, heavy bottom frying pan). Add enough water to just cover the potatoes. Bring the water to a boil over medium-high heat and cook the potatoes for about 25-30 minutes, or, until the pan is almost dry and the potatoes are tender. Depending on the size of your potatoes the time for this step might vary.
- Arrange the potatoes in the skillet, cut side down, in a single layer. Add the second tablespoon of the butter to the skillet and cook the potatoes over medium heat, for about 5-10 minutes or so, or until the potatoes are well brown, making sure you do not disturb them at all!
- When the potatoes are well browned, add the last tablespoon of the butter along with the fresh parsley to the skillet and toss gently to coat the potatoes.
- Serve immediately on a warm plate with an extra sprinkle of flaky sea salt and some extra lemon on the side.
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