Greek-Style Pan-Roasted Potatoes


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



  • Boil potatoes until firm, about halfway. Drain and dice into cubes. 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 cubed potatoes. Stir to coat, then cover; cook for about 5 minutes.
  • Remove lid and add remaining vinegar, stirring well. Let potatoes crisp and brown on one side; then flip and brown the other. Season with salt and lemon pepper to taste. Serve hot. Easy and delicious! Serves 4.

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