Summary

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

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Instructions

1. 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.
2. Melt the butter with the lemon zest and 2 tablespoons of olive oil in a saucepan and set aside.
3. 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.