| previous | next |
Title: Lemon-Basil Pan Potatoes
Categories: Blank
Yield: 4 Servings
| 2 | Medium-size red potatoes | |
| 1 | md | Zucchini |
| 1 | tb | Butter or margarine |
| 1 | tb | Olive oil |
| 4 | Green onions -- sliced | |
| 1 | tb | Grated lemon rind |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 1/3 | c | Packed chopped fresh basil |
| Leaves or | ||
| Fresh parsley |
Cut potatoes in half. Place halves cut side down, and cut lengthwise into 1/8-inch-thick slices. Pat dry, and set aside.
Cut zucchini in half lengthwise. Place halves cut side down, and cut crosswise into 1/4-inch-thick slices. Set aside.
Melt butter in oil in a 10-inch nonstick skillet over medium heat. Add potato slices, and cook 6 to 7 minutes or until browned.
Stir in zucchini, green onions, and next 3 ingredients. Cover and cook 3 minutes. Remove from heat, and stir in basil. Makes 4 to 6 servings.
Recipe By : Susan Burns, Trenton, New Jersey