Thick potato slices with butter and lemon

Boil the potatoes in the peel for about 15 minutes. Drain and let them cool until you can peel them.

Cut the peeled potatoes into thick slices and sprinkle with salt and pepper.

Heat the butter and oil in a large pan and spread over the potato slices. Bake until medium-high on both sides until golden brown. Add the lemon zest and rosemary in the last minute and cook briefly.

This amount of potatoes can not be baked in one go. Fry them in portions and keep them warm in a moderately hot oven. Drizzle with fresh lemon juice at the last minute.