Greek-Style Pan-Roasted Potatoes


  • 2 pounds Yukon Gold potatoes
  • 2–3 tablespoons butter
  • ¼ cup plus 3 tablespoons Blossom Lemon Dill Vinegar
  • Salt to taste
  • Lemon pepper to taste

Boil potatoes until about halfway cooked but still firm. Drain and slice. Put potatoes in a bowl and add ¼ cup vinegar, reserving the rest. Toss well and set aside for about 30 minutes.

Melt butter in a skillet and add potatoes. Stir to coat. Add remaining vinegar and stir once. Let potatoes crisp and brown on one side; flip and brown the other while the vinegar caramelizes. Season with salt and lemon pepper to taste. Serve hot.

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