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Potatoes

Three Potato Recipes for Every Occasion

A savory addition to your menu

Potatoes with Huancaína (Spicy Cheese) Sauce

En español

 

Lemon Cilantro Potatoes

 

Serves 6

INGREDIENTS

  • 2 pounds Idaho potatoes, washed, unpeeled, each cut lengthwise in 8 slices
  • 2 tablespoons olive oil
  • 1 tablespoon fresh rosemary
  • 5 garlic cloves, crushed
  • ½ teaspoon salt
  • Pepper to taste
  • Juice of one lemon
  • 1 lemon, sliced
  • 2 tablespoons parsley, finely chopped

See also: Recipes from Hispanic cooking expert Denisse Oller.

DIRECTIONS

  1. Preheat oven to 350ºF.

  2. In a large bowl, season potatoes with salt, pepper and rosemary.

  3. In an ovenproof frying pan, heat 2 tablespoons of olive oil; add potatoes and garlic. Sauté for 5–8 minutes.

  4. Add lemon juice and lemon slices to potatoes.

  5. Bake for 30–35 minutes until potatoes turn golden-brown and are fully cooked (an inserted toothpick should come out clean).

  6. Let rest for a few minutes. Serve as a side dish to meat or fish.

Next: Potatos with Huancaína, a traditional dish from Peru. >>

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