- 2 tablespoons extra-virgin olive oil
- 1 1/2 pounds boiling potatoes, cut into 1/2-inch cubes
- 6 scallions, white and green parts chopped separately
- 1 teaspoon finely grated fresh lemon zest
- Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté potatoes and white parts of scallions, stirring frequently, until potatoes are browned and tender, 15 to 20 minutes. Stir in scallion greens and zest and sauté, stirring, 2 minutes. Season with salt and pepper.