Ingredients:

• 3 large yellow potatoes
• 1 large lemon
• 2 TBS butter
• 1 TBS fresh, chopped parsley leaves
• 2 tsp chopped fresh rosemary
• 1/2 tsp salt
• 1/2 tsp fresh black pepper

In a 4 quart pan, please potatoes and enough water to cover. Heat to boiling, then reduce heat to low and cover. Simmer 15 minutes to partially cook the potatoes. Drain and set aside to cool.

Remove the rind from the lemon with a vegetable peeler and cur into slivers. Squueze lomon to get 2 TBS juice.

Peel potatoes and cut into 1/4 inch slices. In a large skillet, melt 2 TBS butter, add half of the potato slices, top with lemon rind, parsley, rosemary, slat and pepper. Drizzle lemon juics, layer remaining potatoes and add the remining butter.

Cover and cook until tender (about 20-25 minutes), stiring occasionally. Serve