INGREDIENTS:

• 2 lbs / 900 gr potatoes, peeled and cut into ¾-inch pieces
• 2 tablespoons olive oil
• ½ lemon, thinly sliced
• Juice of ½ lemon
• Salt and ground black pepper to taste

INSTRUCTIONS:

1. Place potato chunks in a large pan and cover with 2 inches of water. Bring to a boil, reduce to a simmer, and cook until potatoes are just cooked through, about 15 minutes.
2. Drain potatoes and let them dry for 5 minutes.
3. Heat oil in a large nonstick skillet over medium-high heat. Add potato in one layer (if you can’t fit all the potatoes in the skillet at once, cook them in batches) and cook, without stirring, until crisp and golden on one side. Gently turn the potatoes and cook until golden on all sides, about 2 minutes per side.
4. Use a slotted spoon and transfer potatoes to paper towels to drain.
5. Add lemon slices to the skillet and cook until slices are golden on both sides, about 3 minutes.
6. To serve, season potatoes and lemon slices with salt and pepper, squeeze fresh lemon juice over the top and sprinkle with chopped rosemary.