Friday, May 6, 2005

Red Potatoes with Lemon, Parsley, and Olives

2 pounds of red potatoes
1 lemon
3 tablespoons Olive oil
1/4 cup chopped fresh Parsley
Several cloves of Garlic
1/3 cup olives, pitted
Salt to taste
1 well-oiled 9 x 13 inch pan
  1. Slice the potatoes, unpeeled. They should not be sliced too thinly.
  2. Thinly slice the lemon, peel and all, being careful to discard the seeds.
  3. Mince the garlic.
  4. Chop the Parsley
  5. Toss everything except the olives, with the olive oil, then spread evenly in the x 13 pan.
  6. Bake at 425F for an hour, stirring everything two or three times.
  7. Add the olives during the last five minutes of cooking.
The recipe is from T. Carter who found it in Fine Cooking March, 2004 and posted it here and wrote:
The recipe called for oil-cured olives . . . The potatoes are supposed to crisp while the lemons caramelize.
The thinner you slice the lemons, the happier you'll be. I've found a knife with a serated edge works best. Do try lemon varieties; they all taste slightly different. The recipe doesn't call for it, but when you add the olives, a sprinkle of salt and pepper won't go amiss.

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