Lukewarm lemon potatoes

Ingredients for 4 servings:

• 1 kg potatoes, mainly waxy
• 2 large lemons
• 0.1 liter olive oil
• 0.2 liters of vegetable broth
• Garlic clove(s) (amount according to taste)
• salt and pepper
• 1 pinch(s) of sugar
• some nutmeg
• 2 bunch parsley, flat

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

perfect with fish and grilled food

Wash and brush the potatoes thoroughly, including the skins. Heat salted water and boil the potatoes until tender. Then let them cool briefly. Finely chop the garlic cloves. Squeeze the lemons. Mix everything with olive oil and a little stock (less than 0.2, depending on your taste) to make a vinaigrette and season with salt, pepper, sugar, and nutmeg. Place the potatoes in a shallow bowl and press down with a fork (or score the skins a little deeper with a knife, forming a cross pattern). Pour the marinade over the potatoes, mix everything gently, and let stand for about 10 minutes. The liquid should be well absorbed by the potatoes. Chop the parsley, mix it into the potatoes, and season again with salt and pepper.