Potatoes au Citron

1 comment

The inspiration came from a French recipe, which also included fish. Let it free, I made some changes and the result was a tasty and colorful dish.

Ingredients:
unpeeled potatoes
salted capers
black olives
lemon slices
garlic powder (or 2 cloves)
Herbes de Provence (thyme, marjoram, rosemary)
half glass of white wine (optional)
salt (optional)
sesame seed oil

Method:
Cut the potatoes into cubes, place them with their skins in a pan with a little sesame seed oil, add the lemon cut in slices, olives, capers. Sprinkle with herbs de Provence, garlic powder and water wash down with half a glass of white wine (but they’re excellent also without).
Bake for about 20-30 minutes, covered by a sheet of kitchen foil.
Personally I cooked them without the grill function, as they remain softer and absorb the sauce slowly; if you want them crispier, you can remove the aluminum foil and they should come out good anyway.
I did not add salt, as they are very tasty without it and I do not love adding salt; my advice is to decide it at the end, avoiding you to drink the whole day :-), given also the presence of capers and olives.

The chef assistant was lazing about…

Chef: RicamatriceDiOnde from VeganBlog

  1. Lisa 17 October 2010 at 19:31

    I’ll try them for sure 🙂



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