Total Time
25mins
Prep 15 mins
Cook 10 mins

Found in Penzeys Winter 2007 Catalog.

Ingredients Nutrition

Directions

  1. In a large bowl, whisk together 1 TB of the olive oil, vinegar, basil, tomato.
  2. and green onion.
  3. Let stand while potatoes are cooking.
  4. Scrub the potatoes, slice into 1/4 inch thick rounds and sprinkle both sides
  5. with lemon pepper.
  6. Heat the remaining olive oil in a large, non-stick skillet over medium high heat.
  7. Add the potatoes to the pan in a single layer(a little overlapping is fine),
  8. shake the pan a few times to make sure they aren't sticking, and cook 3-4 minutes.
  9. until the potatoes start to brown.
  10. Flip the potatoes and cook a few minutes on the second side.
  11. Remove the skillet from the heat and shake again to losen the potatoes.
  12. Add the potatoes to the tomato/onion mix and toss gently to coat.
  13. The object is to do this while the potatoes are still warm. The heat will release.
  14. more flavor from the tomato, onion, and basil.

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