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Potatoes in lemon cream sauce

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Ingredients for 2 servings:

  • 10 small potatoes, mostly waxy
  • 200 ml cream
  • 1 lemon(s), organic, as the peel is used
  • salt and pepper
  • 1 clove(s) garlic, small, squeezed

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

unbeatable as a side dish to fried fish

Peel the potatoes and cut into equal-sized pieces, or even quarters if necessary. Wash the lemon in hot water and grate a tablespoon of zest, as well as peel two thin strips of zest, trying not to remove the white pith. Mix the cream, lemon zest, lemon peel, and crushed garlic. Add the potatoes and enough water to just cover the potatoes. Season with salt as you would boiled potatoes, cover, and bring to a boil. Then simmer gently for 15-20 minutes until the cream has reduced to a creamy sauce and the potatoes are tender. Remove the lemon peel and serve. I like to serve these lemon potatoes with fish. It goes well with it.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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