Sunday, November 4, 2007

Warm Lemon-Potato Salad

Another paper recipe today, and a good one at that. I saw this dish and thought it would be lovely with the soup I made yesterday. Initially, lemon with potatoes makes you go "eh?" but I have it on good authority that lemon really brings out the zing in potatoes. It does. Really. So much so that the amount of juice and zest, while it freaked me out at first, could probably be increased. Or I could use fresh lemons. Oh, the novelty.

Warm Lemon-Potato Salad
Source: same unknown magazine

Prep: 10 mins
Cook time: 20 mins

3 T olive oil
2 lbs Yukon gold or red potatoes, cut into bite-sized pieces
3 T lemon juice
1 T lemon zest
4 shallots, minced
1 tsp salt
1/2 tsp freshly ground pepper

Cook potatoes is 1 T olive oil, covered on med-high, for roughly 20 minutes- until they are browned and tender. Whisk together the remaining ingredients in a large bowl. Add potatoes and stir. Serve warm.

Makes 4 servings

Does anyone have tips on burnt frying pans? I mean really, it doesn't matter what I cook or for how long because the bottom of my pan has caked on, blackened food that takes forever to soak and wash. Seriously, this is a picture after I made these potatoes and it's freaking spotless in comparison to most food.

What do I do? Is it the pan? It doesn't matter how much or little oil I use because it eventually ends up the same- sticking to the bottom and burning. It's so frustrating. Plus! I could only fit two medium sized red potatoes in the pan. It's a large pan too, so I don't get recipes that tell me to cook POUNDS of something all at one time. I had to do this recipe in batches. Should I get a pot instead. Meh.

As a side note, I usually snack while I cook. Of course, this generally spoils my appetite and I miss the best moments of the food because I don't get to it until it's cold. Anyways. I discovered a new snack that I figured I'd share. Vanilla yogurt, apricot preserves, salted pistachios, and dried cranberries. Yes, sir. Especially after the yogurt has been swallowed and you're still chewing on the nuts and fruit. Uh-huh, uh-huh.

1 comment:

Mary said...

Those potatoes look delicious! I had a pan that always burned. I stopped using it. Cast iron pans are good for not burning and I LOVE my calpholon anodized one pans.