Lemon Potatoes
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g potato (s), new, small, with the skin
- 1 tablespoon oil, (nut oil, e.g. hemp nut oil, sesame oil or hazelnut oil.)
- 0.5 tablespoon ½ lemon peel, finely grated
- 1 tablespoon lemon juice, freshly squeezed
- 0.5 tablespoon ½ chives, freshly chopped (alternatively: frozen chives or mixed frozen herbs)
- salt
- Pepper, whiter, freshly ground
Print Recipe
Pin Recipe Instructions
- Brush the potatoes well. Cook for about 15 minutes in lightly salted water.
- Mix the oil with the lemon zest and lemon juice and season with salt and pepper.
- Drain the potatoes and place in a bowl. Mix the hot potatoes with the oil. Sprinkle with the chives and serve immediately.
- Tip: With new potatoes, the skin can be easily removed from the potato by rubbing it.
- Goes well with fish and everything pan-fried, with baked tomatoes, with baked or fried feta, with asparagus, with fresh salad and much more.
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