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Lemon Pepper Potatoes

May 3, 2018 by Stacia 2 Comments

“What I say is, that if a man likes potatoes, he must be a really decent sort of fellow.”

AA Milne

Lemon Pepper Potatoes in a white decorative bowl

Not Exactly a Humble Potato!

I’ve been thinking about the potato, which I do realize is a bit of an odd beginning to a sentence but there you have it.  I have been thinking about the potato and how it managed to get the reputation for being humble.

Potatoes are really quite remarkable not only for their ability to carry a multitude of flavour profiles to delectable heights, but also the plethora of presentation styles it carries off with ease convincing us that this must be its MOST PERFECT way to be enjoyed.

Consider;

French Fries – can you imagine a burger or a dozen suicide wings without them?

Mashed – creamy, heavenly, smooth and satisfying and always expected on any holiday table.

Baked – IN THEIR OWN SKINS no less, to fluffy perfection.

Scalloped (or au Gratin if you prefer) – decadence at it’s most elegant.

and in an attempt to keep this article under 1,000 words I will leave you with one final glorious presentation, VODKA, not many other vegetables can claim such an esteemed resume.

Ingredients prepared on a cutting board for Lemon Pepper Potatoes

Today’s offering is just a simple and super quick way to whip up some of those gorgeous little baby potatoes.

Humble they are not.

overhead shot of Lemon Pepper Potatoes in a decorative white bowl

There are plenty of potato recipes here on Be Still & Eat which I hope you try, but these are just so simple and quick to throw together I suspect you’ll be adding them to your weekly line up.

Enjoy & Namaste!

Print
Lemon Pepper Potatoes
Author: Stacia
Serves: 4
Prep time:  10 mins
Cook time:  15 mins
Total time:  25 mins
Ingredients
  • 8 medium sized potatoes (or 1 small bag of baby potatoes)
  • zest of 1 lemon
  • 2 tsp freshly ground black pepper
  • 2-3 TBSP chopped fresh parsley
  • drizzle olive oil
Instructions
  1. Wash and cut potatoes into slightly larger than bite-sized pieces. I leave the skins on for colour and texture, also because YUM!
  2. Boil in lightly salted water until fork tender, drain and toss with remaining ingredients.
  3. Serve warm, although they're just as delicious at room temp!
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Filed Under: food, side dish, vegetarian

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Reader Interactions

Comments

  1. Anne Chesterton says

    May 4, 2018 at 8:51 pm

    Great, easy recipe, Stacey. Loved it. Thanks.
    Anne

    Reply
    • Stacia says

      May 7, 2018 at 8:15 am

      So pleased you like it Anne! I love that combination of super simple and super delicious!

      Reply

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