Tomato Potatoes with Lemon Butter and Sage
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g potato (s), small, waxy
- 2 teaspoons lemon zest, organic, finely grated
- 40 g butter
- 4 tablespoon olive oil
- 12 cherry tomato (s)
- 12 sage leaves
- 1 tablespoon lemon juice
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Boil the potatoes unpeeled in salted water for 18-20 minutes. Pour into a sieve, let it steam out and peel while still warm and cut in half lengthways.
- Melt the butter with the lemon zest and 2 tablespoons of olive oil in a saucepan and set aside.
- Heat the remaining oil in a pan and fry the potatoes in it over medium to high heat for 6 - 8 minutes until crispy. Add the tomatoes and sage leaves and fry briefly until the skin of the tomatoes cracks easily. Season with a little salt and pepper. Add the lemon butter and lemon juice and heat with the tomato potatoes.
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