Crispy parsley potatoes

Unfortunately these will never taste the same with US supermarket-bought potatoes as they do with the fantastic potatoes my parents grow in Hungary. Nevertheless, it's a reasonable substitute. Next time I will have to try it with some fresh, locally-grown potatoes from the farmers market.

Ingredients
5-6 Russet potatoes
1/3 cup chopped fresh parsley
2 tsp lemon juice
salt
vegetable oil

Preparation
Peel the potatoes and dice into 0.5-inch pieces. Bring a pot of salted water to a boil, add the diced potatoes and parboil for 6-7 minutes. Drain well.

Heat a large nonstick skillet over medium-high heat. Add just enough oil to lightly coat the bottom. Add the potatoes and crisp on all sides, stirring occasionally.

Add the parsley leaves and stir to coat. Sprinkle with salt and lemon juice to taste. Serve warm!