Description
This recipe is very simple and at the same time delicious, as the lemon vinaigrette gives this dish a summer-fresh taste sour. The advice to try to cook new potatoes in this version, the taste will surely have you in mind.
Ingredients
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Potatoes
1 kg
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Lemon
1 piece
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Butter
3 Tbsp
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Olive oil
4 Tbsp
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Salt
-
Black pepper
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Thyme
1 sprig
Cooking
Potatoes thoroughly wash, dry, cut in half or into quarters.
Melt in a pan butter and olive oil (3 tbsp) to make it sabanillas. Turn off the heat.
Shift in oil the potatoes and mix thoroughly so all the potatoes were in oil. Let stand for 5 minutes.
Line a baking tray with baking paper, spread the potatoes in a single layer. If left on the pan oil, pour over potatoes. Bake at 200°C, turning, until Golden brown, about 40 min. Time depends on your oven and the size and varieties of potatoes.
With lemon to remove the zest (pre-rinse the lemon with hot water) and squeeze the juice. In a bowl, mix chopped thyme (or a pinch if dried) lemon juice, zest, olive oil (1 tbsp), salt and pepper. Try the taste.
Put in a bowl of hot baked potatoes, dressed with our sauce, stir, allow to infuse for 2 minutes, and serve.
Best served in a deep dish. So the potatoes will retain heat longer. Well, or straight to the plate. Your wish is our command.
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