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

0 0 votes
Article Rating
Notify of
Inline Feedbacks
View all comments

Related Posts

Knock-out cauliflower

“Fat replicas of treesbreed solid cloud;fractal belongingflowers in the slowdivision of a thought”Zoë Skoulding, A Revoloutionary Calendar This is one of the best ways…
Read More

Fabulous Flourless Cauliflower Cheese

I find flour-based sauces can be a bit, well….floury….stodgy, and mainly for that reason I seek out alternatives. See, for example, Ferragosto Lasagne Without…
Read More

Cabbage, fennel and flecks of golden saffron

The inspiration for this dish comes from an anonymous person who wrote the Liber de Coquina, ricette di cultura medievale in the 14 century –…
Read More

Sign up to our Saucy Newsletter

subscribe today for monthly highlights of foodie events, new restaurant at home menus, recipe ideas and our latest blog posts