Skillet-Roasted Potatoes with Lemon and Mint

[Guest guest]

Skillet-Roasted Potatoes with Lemon and Mint

 

2 cups diced Yukon gold potatoes

1 tsp. butter or stick margarine

1 tsp. olive oil

2 tsps. chopped fresh mint

1 tsp. grated lemon rind

1/8 tsp. salt

dash of black pepper

 

Place diced potato in a medium saucepan, and cover with water; bring to a boil.

Reduce heat, and simmer until almost done; drain and cool.

Heat butter and olive oil in a large nonstick skillet over medium-high heat.

Add potatoes and cook 10 minutes or until potatoes are golden brown.

Add chopped mint and remaining ingredients, and toss.

Serve warm. serves 4.

 

 

 

 

Everyone is raving about the all-new Mail Beta.