After you taste these perfectly seasoned potatoes, you’ll never go back to butter-drenched ones.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Bring 2 quarts of salted water to a boil. While the water heats, peel or scrub the potatoes and cut them into 1-inch cubes (about 4 cups). Add the potatoes to the water, return to a boil, and cook until a knife easily pierces but doesn’t crumble a potato cube, about 5 minutes.
Step 2
While the potatoes cook, grate the peel of the lemon (see page 290) into a large bowl, taking care to grate just the yellow part and not the white pith, which is bitter. Squeeze the lemon and add 2 tablespoons of the juice to the bowl. Add the capers, chopped if you wish.
Step 3
Drain the cooked potatoes, add them to the bowl, drizzle on the oil, and toss. Add salt and pepper to taste.
Serving & menu ideas
Step 4
Make extra so you’ll have leftovers: a divine side dish the first day, and later a truly delectable potato salad, chilled, with mayonnaise stirred in. Serve on the side of Greek Frittata (page 78), Veggie Western Omelet (page 76), Flounder with Herbed Lemon Butter (page 159), or any dish that needs some potatoes.
