8-10 red potatoes
½ cup of fresh Italian parsley – chopped
4 cloves of garlic – chopped
1 medium onion - sliced
Juice of 1 lemon – plus the zest
¼ tsp. red pepper flakes
¼ tsp. black pepper
¼ tsp. garlic powder
¼ tsp. salt
1 slice of lemon
2 tablespoons of olive oil
Olive oil for drizzling
Boil the potatoes until fork tender; drain and quarter.
Heat a large frying pan with a drizzle of olive oil, about 2 tablespoons. Add the onions, garlic and sauté until the onions are clear.
Add the quartered potatoes and parsley. In a small bowl combine the lemon juice, zest, seasonings and olive oil. Add this to the pan and continue to sauté until a little golden color is achieved on the potatoes.