Ingredients
2 Potatoes, peeled and sliced in ½ inch rounds
Salt and pepper
1 tablespoon of lemon juice
3 tablespoons of fresh parsley, finely chopped
1 stick (4 ounces) of unsalted butter at room temperature
Olive oil
Preparation
In a large pot place the rounds sliced of potatoes and covers with water and add salt to it. Boil until the potatoes are tender but not falling apart. Drain and set aside.
Meanwhile blend together the softened butter, lemon juice and parsley.
In a large skillet add the olive oil and 2 tablespoons of the parsley butter. When the butter has melted adds it to the potatoes, over medium high heat, and cook the potatoes until golden.
Serve hot.
