Heat in a large nonstick or cast-iron skillet:
      2 tablespoons olive oil
Add:
      1 1/2 pounds Yellow Finn potatoes or all-purpose potatoes, peeled and sliced into 1/4-inch-thick rounds
Cook over medium-high heat until golden and crisp on the bottom. Using a thin flat spatula so as not to break them, turn and cook until the second side is golden and crisp. Toss with:
      2 teaspoons finely minced fresh rosemary
      1 lemon, zest finely grated
      Salt and ground black pepper to taste