Lemon Pepper Potatoes

 Hi Bakers,

 Here is a quick and easy recipe to try. Add some zest to your gluten-free meal with this brightly flavored side dish! I love tasty potatoes so this recipe for Lemon Pepper Potatoes is just perfect. The tart lemon with a pepper bite and crisp but creamy gold potatoes is delicious. Pair this with a spinach omelet, scrambled eggs or any vegan meal that needs a bit of something hearty. Don’t forget to try this at dinnertime too          -Carolyn

Lemon Pepper Potatoes 

2 cups gold potatoes, sliced 1/4-1/2” rounds

1 tablespoon canola oil

2 tablespoons butter or vegan butter

1/2 teaspoon pepper

1/4 teaspoon salt

Juice of 1/2 lemon (about 2 tablespoons)

1/2 teaspoon lemon zest

Slice potatoes and boil in salted water for about 10 minutes or until tender. You can do this step the day before and keep them in the fridge until needed.

Drain potatoes and brown in a skillet with oil and butter. Sprinkle with pepper and salt. Fry for about 5 minutes or until brown. Flip the potatoes to cook the other side. When they are almost brown squeeze lemon over potatoes and stir to coat. Cook until brown and potatoes crisp a bit. Sprinkle with lemon zest and serve. Enjoy!