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Pan Fried Potatoes with Lemon & Jalapeno

January 30, 2013

by Emily

Crispy Potatoes

What’s the perfect complement to Creamy Dreamy Eggs or Herbed Baked Eggs? Pan Fried Potatoes with lemon and jalapeno is what. Perfect for a lazy Saturday or Sunday morning, these crispy potatoes are the perfect addition to your brunch menu. Heartier than toast, you will love the interesting combination of citrus-y lemon combined with the heat from the jalapeno. Drink pairing suggestion? Grapefruit gimlets. Cheers!

Crispy Potatoes

Pan Fried Potatoes with Lemon & Jalapeno
adapted from

4 or 5 medium size potatoes
2 lemons, sliced thinly or in wedges
1 fresh jalapeno, sliced thin (note: remove seeds to cut heat!)
3/4 cup olive oil
Salt & Pepper to taste
Peel, wash and slice potatoes thinly. Rinse in a bowl of water to reduce starchiness. Heat oil in skillet (frying pan). Add potatoes, lemons, and jalapeno. Sprinkle with salt and pepper. Turn heat to medium; cover pan and cook until tender, stirring occasionally; when fork tender remove top, turn heat to medium high to let potatoes brown. When most are brown remove to a serving bowl lined with a paper towel to absorb excess oil and maintain crispness
3 Comments leave one →
  1. January 30, 2013 6:55 am

    Those look absolutely delicious 🙂

  2. February 1, 2013 11:45 am

    They are lovely! Don’t forget to use caution when adding jalapeno!


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