Potatoes are always a great addition to a meal, but sometimes they can be bland and heavy. Your palate will be tantalized with the combination of both zesty and salty flavours in this one little side dish. Make these panfries for dinner, lunch or even breakfast and I guarantee you your popularity will grow exponentially.
Stuff you need:
5 small white potatoes
Handful of Kalamata olives sliced
1 small yellow onion
1 garlic clove chopped or diced
a little vinegar (optional) at the end
Cut the potatoes in thin slices or thick slice, rounds or sticks, it’s up to you! Just remember that the thicker they are the longer it will take for them to cook. I tend to go for the fry like cut (as shown above).
Heat up some olive oil in a sauce pan and throw in the DICED onion, garlic clove and potatoes.
Cut lemon in half and add one half of the lemon juice along with slices of the lemon peel. Therefore, take your knife and take some of that skin off the lemon! Big lemon zest!
Add the lemon essence, salt, pepper, kalamatas and put a lid over the panfries. Keep an eye on the panfries stirring often but don’t forget to cover! When your panfries are looking golden delicious put a little more lemon juice and add the dill.
Let them cook for a few more minutes and then serve. Add fresh sliced kalamatas and fresh dill to add color to your dish. Eat lots and make more. Let us know how you like them!