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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Phoenix Godsey
[email protected]I've made this recipe several times and it's always a hit. It's a great side dish for any meal.
Nitesh Mochi
[email protected]I'm not a big fan of parsley, so I omitted it from the recipe. The potatoes were still delicious!
Garret Wiebe
[email protected]These potatoes are a great way to use up leftover potatoes. I always have a few extra potatoes lying around and this is a great way to use them up.
abbas turi
[email protected]I followed the recipe exactly and my potatoes turned out perfect! They were crispy on the outside and fluffy on the inside.
Cecy Landa
[email protected]Overall, I thought this recipe was just okay. It's not something I'll be making again.
Jabbar Iqbal
[email protected]The potatoes were a bit undercooked for my taste. I'll definitely cook them for a few minutes longer next time.
Lizé Serfontein
[email protected]These potatoes were a bit too oily for my taste. I think I'll try roasting them in the oven next time.
Unknown 302
[email protected]I found this recipe to be a bit bland. I added some garlic and onion powder to taste.
Sheru Mia
[email protected]These potatoes are so good! I love the crispy texture and the tangy lemon flavor.
Joy Dewri
[email protected]I've made this recipe several times and it's always a winner. The potatoes are always crispy and flavorful.
Mukhtaar Ali
[email protected]These potatoes are the perfect side dish for any meal. They're crispy, flavorful, and easy to make.
Victor Omondi
[email protected]I made these potatoes for a dinner party and they were a huge success. Everyone loved them!
Yanelyz Batista
[email protected]These potatoes were delicious! I used Yukon Gold potatoes and they were so creamy and flavorful. The lemon and parsley added a nice touch of brightness.
Arman siddik Riyad
[email protected]I love how easy this recipe is. I just threw everything in my skillet and let it roast. The potatoes came out perfectly crispy and flavorful.
Lovely zone 2
[email protected]These skillet-roasted potatoes were a hit! The lemon and parsley added a bright, fresh flavor that really complemented the crispy potatoes. I'll definitely be making these again.