In a large bowl, whisk together 1 TB. of the olive oil, vinegar, BASIL, tomato and
green onion. Let stand while the potatoes are cooking. Scrub the potatoes, slice
into ¼ inch-thick rounds and sprinkle both sides with LEMON PEPPER. Heat the
remaining olive oil in a large, non-stick skillet over medium high heat. Add the
potatoes to the pan in a single layer (a little overlapping is fine), shake the
pan a few times to make sure they aren't sticking, and cook 3-4 minutes until the
potatoes start to brown. Flip the potatoes and cook a few minutes on the second
side. Remove the skillet from the heat and shake again to loosen the potatoes.
Add the potatoes to the tomato/onion mix and toss gently to coat. The object is
to do this while the potatoes are still warm. The heat will release more flavor
from the tomato, onion and basil.
Prep. time: 10-15 minutes
Cooking time: about 8 minutes