Friday, January 20, 2012

Unique Potato & Lemon Dish

I'm not trying to turn this into a food blog...really, I'm not :)  It's just that there isn't much happening in my garden right now and I still love to cook!

Although this may seem an unusual dish, it's really quite delicious.  It's a unique way to use lemons, which I still have, and red potatoes .  And please, do eat the lemons (including the very tender rind) along with the potatoes for the best flavor.  It's really a great combination.

Red Potato Slices Roasted with Lemon & Olives

2 lb medium or large red potatoes (about 5 medium) scrubbed and sliced 1/4 inch thick
3 Tbsp extra virgin olive oil, more for the pan
1 lemon, very thinly sliced (discard the ends and seeds)
2 cloves garlic, minced
1/4 cup chopped, fresh flat-leaf parsley
1 tablespoon chopped fresh thyme
1 1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/3 cup pitted, oil cured black olives

Position a rack in the center of the oven and heat the oven to 425F.  Generously oil a large baking dish (a 9 x 13 inch works well or use an oval gratin dish).  In a large bowl, combine the potatoes, extra virgin olive oil, lemon slices, garlic, parsley, salt and pepper.  Toss well.  

Spread the potato mixture in the baking dish making sure the potatoes are evenly layered.  It's OK if it's rustic looking :)

Roast, turning the potatoes with a spatula every 20 minutes or so until most of the potatoes are crisp and golden and the lemon skins are shriveled and caramelized, 45 minutes to 1 hour.  Scatter the olives over the potatoes for the last 3-5 minutes of cooking.  Serve hot.  It's really very tasty!

Buon appetito!

1 comment:

  1. Mmmmm...looks tasty, and not too difficult. I think even I could handle that recipe. ;-) I wouldn't think to eat the Lemons, rinds and all. But after baking, I suppose they blend well with the dish. The flavors must be wonderful in this one!