Recipe Archives->Vegetables->Lemon Basil Potatoes

LEMON-BASIL PAN POTATOES

2 medium-size red potatoes
1 medium zucchini
1 tablespoon butter or margarine
1 tablespoon olive oil
4 green onions, sliced
1 tablespoon grated lemon rind
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup  packed chopped fresh basil leaves or fresh parsley

Cut potatoes in half. Place halves cut side down, and cut lengthwise
into 1/8-inch-thick slices. Pat dry, and set aside.   Cut zucchini
in half lengthwise. Place halves cut side down, and cut crosswise
into 1/4-inch-thick slices. Set aside.  Melt butter in oil in a
10-inch nonstick skillet over medium heat. Add potato slices, and
cook 6 to 7 minutes or until browned.  Stir in zucchini, green
onions, and next 3 ingredients. Cover and cook 3 minutes. Remove
from heat, and stir in basil.

Printable version: lemon-basil-potatoes.txt.