Monday, November 18, 2013

Pan Fried Potato with Rosemary and Thyme

Organic Yukon Gold Potatoes - 2 , cut into slices, lengthwise
Olive Oil - 1 tbsp
Freshly crushed Black Pepper
Rosemary(dried or fresh) - 1/2 tsp, slightly crushed
Thyme (dried or fresh) - 1/2 tsp
lemon Juice - 1 tsp (optional)

Heat a cast iron pan. Make sure that the pan in fairly hot, otherwise the potatoes may stick. Add the olive oil, coat the pan well and add the potatoes.

Mix well, sprinkle salt and pepper. Cook, tossing frequently so that they don't stick to the pan. When they are half cooked, add the slightly crushed rosemary and thyme.

Cook till the potatoes crisp up and brown on the outside and are fully cooked inside. Add lemon juice on top and serve immediately.

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