Title: Sauteed Potatoes in Lemon and Garlic
Categories: Entree Vegetable
Yield: 4 Servings
| 4 | lg | Potatoes, peeled |
| 3 | tb | Oil |
| 3 | tb | Butter |
| | | Zest of lemon |
| | | Juice of 1 lemon |
| 3 | tb | Fresh parsley, chopped |
| 3 | | Garlic cloves, crushed |
Cut potatoes into thin slices. Cook in boiling water for 4 minutes, drain
carefully and pat dry with paper towel. Heat oil and butter in a
heavy-based skillet. Add enough potatoes to cover bottom of pan and cook,
shaking pan so potatoes do not stick. When brown, carefully remove and
repeat until all are browned. If necessary add a little more oil and
butter. Combine remaining butter, lemon zest and juice, parsley and garlic
in a pan and heat until butter is a pale brown. Add potatoes and toss until
potatoes are well coated. Eat. From: Eric Hinds Date: 20 Jul 97 National
Cooking Echo Ä