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Pan-Roasted Potatoes with Lemon and Marjoram

Source of Recipe

The Best of Food and Wine


Recipe Introduction

Next time you're in the mood for home fries, try this variation. They're inrresistibly good.

List of Ingredients

4 to 6 servings
Zest of 1 lemon, cut into thin julienne strips
1/2 pound thickly slice smoked bacon, cut crosswise into 1-inch pieces
1 1/2 pounds small red potatoes, cut into 1-inch cubes.
1 large onion, choped
1 teaspoon chopped fesh marjoram
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper


Recipe

1. Preheat the oven to 450 degrees. In a small saucepan of boiling water, blanch the lemon zest for 1 minutes. Remove the strips of zest with a slotted spoon and drain well on paper towels. (The zest can be prepared 1 day ahead. Cover and refrigerate.)
2. In the same water, blanch the bacon for 1 minute. Drain and dry the bacon well on paper towels.
3. In a large skillet, preferably cast-iron, cook the bacon over moderate heat until crisp and lightly browned, about 3 minutes. Remove all but 3 tablespoons of the bacon fat. Increase the heat to high and when the fat is almost smoking, add the potatoes, onion and lemon zest. Stir to combine and cook for 1 minutes.
4. Place the skillet on the bottom rack of the oven and cook for 15 minutes. Stir and then continue cooking until the potatoes and onion are lightly brown, another 10 minutes. Remove from the oven. Season the potatoes with the marjoram, salt and pepper and serve warm.