Crushed Lemony Potatoes

This is one of my favourite ways of cooking potatoes, needless to say there is no peeling involved and preparation time is minimal. When it comes to peeling potatoes I have the support of Constance Spry – although for technical culinary reasons rather than just slothful ones…

“There is no doubt that to get the utmost flavour out of a potato it should be cooked in its skin, whether boiled or baked, even if ultimately it is not to be served so”

If you are using a real lemon for the juice you could reduce the amount of juice and add a little zest.

NB, these potatoes don’t freeze well.

For a full post on which potatoes to use for what, follow this link.

You may also like…

Our other side dish recipes

Our interview with a potato farmer

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