Diced potatoes cooked until tender on the inside and crisp on the outside with a zip of lemon flavor and cracked black pepper. A quick, optional lemon parsley sauce makes them perfect.
Wash and chop potatoes into a medium dice. Zest and juice the lemon.
Heat a heavy duty pan over medium heat. (I recommend cast iron or ceramic coated cast iron).
Add butter and 1 teaspoon of lemon juice to the hot pan.
Add potatoes with pepper, salt, and all of the zest. Toss gently in the pan and spread into even layer.
Let cook on first side for 5-10 minutes, or until golden brown.
Reduce heat to low and stir the potatoes every few minutes for another 10 to 15 minutes, or until the potatoes are tender and soft in the middle.
While they cook, if desired combine the mayonnaise, 1 tablespoon of chopped parsley, and 1.5 tablespoons of lemon juice together.
Top cooked potatoes with a sprinkle of chopped parsley and served with dipping sauce.
Notes
Serving size is a best estimate - we LOVE potatoes! It may serve more depending on portion size. This is super easy to double or triple, just make sure you use a large enough pan so the potatoes can crisp.