Skillet-Roasted Potatoes with Lemon and Mint

Ingredients

• 2 cups baking potato diced ()
• 2 teaspoons mint leaves fresh chopped
• 1 teaspoon lemon rind grated
• 1 teaspoon olive oil 
• 1 Dash pepper black
• 0.1 teaspoon salt 
• 1 teaspoon stick margarine 

Equipment

• frying pan
• sauce pan

Directions

1. Place the diced potato in a medium saucepan, and cover with water; bring to a boil. Reduce heat, and simmer for 5 minutes; drain and cool.
2. Heat the butter and olive oil in a large nonstick skillet over medium-high heat.
3. Add the potatoes, and cook for 10 minutes or until potatoes are golden brown.
4. Add the chopped mint and remaining ingredients, and toss to coat.