Recipe by chuckmall
I am forever trying to make dishes that combine one fruit and one vegetable. Ideally these dishes would serve as dinner side dishes and not be sweet. It’s not an easy task other than the usual path, such as sweet potatoes with whatever fruit (which is too sweet), or a salad tossed with mandarin oranges. Potatoes are the way to start a perfect palette because they don’t have a sharp flavor, and citrus fruit, especially lemon, is so often paired with other foods that our palates are used to them in other dishes. There are a variety of ways to combine these two. But all the recipes I’ve seen have soft/bland potatoes and the lemon almost can’t be found. Here’s the solution:
Top Review by Sydney Mike
Now this is out of this world different, & I loved it, but then lemons are high up on my list of great fruits! This was just for the 2 of us this time around, 'cause we weren't exactly sure how well we'd like it, but believe me, I'm looking forward to making this for some special company in the near future! Definitely a winner in my book! Thanks for sharing the recipe! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]
- 6 medium potatoes, preferably Yukon Golds
- 2 lemons, preferably Meyer lemons, sliced 1/2-inch thin
- 6 tablespoons vegetable oil
- 1 tablespoon lemon juice
- 1 teaspoon oregano
- coarse salt and pepper
Directions See How It's Made
- Cut potatoes into 3/4-inch rounds, then cut rounds in half. Add to boiling, salted water and simmer approximately 10 minutes. Potatoes should be somewhat cooked but not soft. Drain pot and shake excess water from potatoes. Set aside.
- In a heavy skillet, heat 2 tablespoons vegetable oil. Add one layer of potatoes, cook until golden, then turn over and cook other side till golden. Set cooked potatoes on paper towels on a plate. Add 2 more tablespoons oil and repeat, then repeat a third time until all potatoes are cooked. With the same pan, add sliced lemons and slightly brown, approximately 2 minutes on each side. Place potatoes in a serving dish, top with cooked lemons. Drizzle 1 tablespoon lemon juice over all, add oregano, and add salt and pepper to taste. Serves 2-4.