Recipes and Tips from Big Yumm 3/5



These are scrumptious, and so much better for you than french fried potatoes.  Plus when you have crunchy and lemony, it’s a fantastic combination.  This would go with just about anything, or even on their own!

Serves 2-3


  • 6 medium Yukon Gold or other white, creamy potato (not Russet)
  • 2 T lemon juice
  • 1 T Dijon mustard
  • 2 T cider vinegar
  • 1 T dried oregano, crushed
  • 1/4 cup olive oil


In a pot large enough so potatoes are covered with water, add 1 T salt and bring to boil.  Add potatoes and reduce to simmer.  Cook 15-20 minutes until cooked through (check with fork tines or a skewer to ensure they pierce easily).

In a separate bowl, whisk the lemon juice, mustard and 2 T cider vinegar together.  Mix in oregano.

When potatoes are done, remove from heat.  Let potatoes cool in pot.   Drain and transfer to baking sheet and let air dry.

Take a cup or bowl and flatten the potatoes gently (the skin will break somewhat, but you don’t want it to break so much you have a bunch of potato pieces.).


In a skillet, heat 2 T olive oil to medium high.  When oil is hot, add potatoes.  Cook for 3-4 minutes, then flip over and cookvuntil they are crispy and hot.  This will take about 8-10 minutes .  Add more oil if needed.

Put potatoes in serving bowl and pour dressing over.  Add a squeeze more of lemon if you’d like.  Serve!



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