Potatoes in Lemon-cream Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 10 small potatoes, mostly waxy
- 200 ml cream
- 1 lemon (s), organic, as the zest is used
- salt and pepper
- 1 clove garlic, small, pressed
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cut into pieces of the same size, possibly only quarters. Wash the lemon with hot water and rub off a tablespoon of the peel, also peel off two thin strips of peel, if possible without removing the white skin.
- Mix the cream, lemon zest, lemon zest and pressed garlic. Add the potatoes and add enough water to just cover the potatoes. Season with the salt as you would with boiled potatoes and cover and bring to a boil. Then simmer gently for 15-20 minutes until the cream has boiled down to a creamy sauce and the potatoes are soft.
- Remove lemon peel and serve.
- I like to turn these lemon potatoes into fish. That fits well.
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