Yet another summer treat! This tastes nice and fresh, and very lemony. 
Ingredients (serves 1-2):
- 1.5 lbs red potatoes, cut into thick slices (approx. 1/4 inch)
- 2 lemons, 1 zested, both juiced
- 1/4 cup chopped basil
- 1 shallot, minced
- 2 tbs olive oil
- 1/4 cup of water (or more)
- salt and pepper to taste
In a small bowl, add the lemon zest, basil, and minced shallot. Set aside. Juice the two lemons and set aside in a separate bowl, add the 2 tbs olive oil. Slice the potatoes and heat up a large frying pan on high heat. Cook the potatoes stirring frequently for 3 or so minutes. Add the 1/4 cup of water and cover, reduce heat to simmer, and cook for approximately 16 minutes or until softened and the water has evaporated (add more water as needed). Stir in the zest, basil, shallot, lemon juice, and olive oil. Serve warm.
Hilary's Kitchen 