Tomato potatoes with lemon butter and sage

Ingredients for 4 servings:

• 600 g potato(s), small, waxy
• 2 tsp organic lemon zest, finely grated
• 40 g butter
• 4 tbsp olive oil
• 12 cherry tomatoes
• 12 sage leaves
• 1 tbsp lemon juice
• salt and pepper

Instructions

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

goes perfectly with pan-fried dishes

Boil the unpeeled potatoes in salted water for 18-20 minutes. Drain into a colander, allow to steam, and while still warm, peel and halve lengthwise. Melt the butter with the lemon zest and 2 tablespoons of olive oil in a saucepan and set aside. Heat the remaining oil in a pan and fry the potatoes over medium-high heat for 6-8 minutes until crispy. Add the tomatoes and sage leaves and fry briefly until the skins of the tomatoes burst slightly. Season with salt and pepper. Add the lemon butter and lemon juice and heat through with the tomato and potatoes.