Prep 1 hr
Cook 0 mins
This is from Bobby Flay. Mmmmm lemon and potatoes are divine together. This is great with chicken or beef! The recipe calls for fingerling potatoes, but you can easily use any potato and cut into smaller pieces, if necessary.
- 1 lb fingerling potato (or other potatoes, cut into small pieces)
- 3 cups lemon juice
- 1 cup unsalted butter, slightly softened
- 2 teaspoons finely chopped lemon zest
- salt and pepper
- 3 tablespoons chopped fresh parsley
- Roast potatoes in oven with small amount of oil until done. Cut in half.
- Place lemon juice in a small saucepan and cook over high heat until reduced to 1/2 cup.
- Let cool.
- Mix together the butter, reduced lemon juice and zest in a small bowl until combined.
- Season with salt and pepper.
- Heat a few tablespoons of the butter in a large saute pan over medium heat.
- Add the potatoes and saute for a few minutes.
- Fold in the parsley and season with salt and pepper to taste.
These taste divine! im a lemon-holic, and the idea of reducing the juice in half works wonderfully. Like the previous reviewer i skipped step 4. actually i tried step 4 but could not get the butter and juice to combine so ended up using the butter and juice separately in the saute pan. Its almost as if there is to much lemon to be incorporated in the butter
If you like lemony potatoes, you’ll just love this recipe! I am unfamiliar with fingerling potatoes and I used a purple-skinned variety of organic potatoes that are slightly sweet and soft and creamy when cooked. I cut these into 1” cubes. I just love step 2, reducing the lemon juice and concentrating the lemon flavouring and will be using that with other recipes. I skipped step 4: it seemed to me that I could well end up with more of the butter mixture than I’d need. I sautéed 3 cloves of finely chopped garlic in about 1½ tablespoons for a minute, then I added the lemon juice and the lemon zest, and then sautéed the potatoes. Just before serving, I tossed the potatoes in the parsley and I added a tablespoon of fresh basil. An absolute gem of a recipe, which I’ve already made twice, and which I know I’ll be making often. By popular demand! On both occasions we’ve eaten it, this was the star dish with salads. It would also be a fabulous side dish. Thank you so much for sharing this recipe, Charmie777.