Recipes and Tips from Big Yumm 3/5
These are scrumptious, and so much better for you than french fried potatoes. Plus when you have crunchy and lemony, it’s a fantastic combination. This would go with just about anything, or even on their own!
- 6 medium Yukon Gold or other white, creamy potato (not Russet)
- 2 T lemon juice
- 1 T Dijon mustard
- 2 T cider vinegar
- 1 T dried oregano, crushed
- 1/4 cup olive oil
In a pot large enough so potatoes are covered with water, add 1 T salt and bring to boil. Add potatoes and reduce to simmer. Cook 15-20 minutes until cooked through (check with fork tines or a skewer to ensure they pierce easily).
In a separate bowl, whisk the lemon juice, mustard and 2 T cider vinegar together. Mix in oregano.
When potatoes are done, remove from heat. Let potatoes cool in pot. Drain and transfer to baking sheet and let air dry.
Take a cup or bowl and flatten the potatoes gently (the skin will break somewhat, but you don’t want it to break so much you have a bunch of potato pieces.).
In a skillet, heat 2 T olive oil to medium high. When oil is hot, add potatoes. Cook for 3-4 minutes, then flip over and cookvuntil they are crispy and hot. This will take about 8-10 minutes . Add more oil if needed.
Put potatoes in serving bowl and pour dressing over. Add a squeeze more of lemon if you’d like. Serve!
Copyright (c) 2015: AnnE at BigYumm.com.
See all my recipes at www.BigYumm.com.