Description
Crispy on the outside and tender on the inside, these skillet lemon potatoes are flavored with fresh lemon juice, garlic, and herbs for a bright and savory side dish that’s perfect for any meal.
Ingredients
2 pounds baby Yukon Gold potatoes, halved
3 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
1/2 teaspoon paprika
Juice of 1 large lemon (about 3 tablespoons)
1 tablespoon lemon zest (from 1 lemon)
2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the halved potatoes to the skillet in a single layer, cut side down.
Cook the potatoes without stirring for 10 minutes, until the bottoms are golden brown and crispy.
Flip the potatoes and cook for another 10 minutes, stirring occasionally, until they are tender and browned on all sides.
Add the minced garlic, salt, black pepper, dried oregano, and paprika to the skillet. Stir to combine and cook for 1-2 minutes until fragrant.
Pour the lemon juice over the potatoes and sprinkle the lemon zest on top. Stir gently to coat the potatoes evenly.
Cook for an additional 2-3 minutes, allowing the lemon juice to reduce slightly and infuse the potatoes with flavor.
Remove the skillet from heat and sprinkle the chopped fresh parsley over the potatoes.
Serve the skillet lemon potatoes warm as a flavorful side dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes