Crispy Brabant Potatoes With Lemon And Garlic Recipe

ingredients

2 medium baking potatoes, peeled, 1/2-in cubes
2 teaspoons olive oil blend with canola oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped green onions, more white than green
2 tablespoons chopped fresh cilantro or parsley
1 tablespoon Worcestershire sauce
1 tablespoon chopped garlic
1/2 teaspoon grated lemon peel, optional
1/2 teaspoon butter

directions

Put the potatoes in a saucepan and cover with water. Boil for 4 to 5 minutes, or until slightly tender. Drain and cool slightly.

Heat the oil in a nonstick skillet over medium-high heat. Add the potatoes, salt, and pepper. Cook, shaking the pan back and forth, for 10 to 12 minutes, or until browned and dry.

Add the green onions, cilantro or parsley, Worcestershire, and garlic. Shake the pan again for about 1 minute. Add the butter and continue shaking the pan until it is melted.

Serve immediately.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

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