Lemon Zest Potatoes, with Cilantro.

Lemon Zest adds so much flavor to food.  It can be magical in some dishes.  I often make Lemon Zest Potatoes as a side dish.  To vary the flavor, I’ll usually toss in whatever herb(s) I have on hand.  This time it was Cilantro, one of my favorites.  It’s a punch of flavor.

This is simply a combination of Red Potatoes, Lemon Zest, Butter, Cilantro, Salt, and freshly ground Pepper.  Toss all together lightly, so not to mash.  Sometimes I put them in a skillet to fry the outsides a bit, and other times I’ve made a soup out of it.  Both ways it’s been delicious.

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* I partially peel the Potatoes, mostly to cut off the weird parts.  If I have a perfect Red Potato, I usually don’t peel it at all — Mostly because I just don’t find it aPEELing.  Sorry.

  1. May 29th, 2008 at 17:45 | #1


    While I do find your recipe *apeeling* I always seek an excuse to consume olive oil or homemade mayonnaise — I would seek to add both calories and fat to your dish therefore.

    I recalled a similar recipe from the New York Times that used walnut oil. I have included it in my post here.

    Time: 30 minutes

    1 pound small red-skinned (I wouldn’t peel them– I’d take your approach) potatoes
    Kosher salt
    1 egg
    1 pound medium leeks, trimmed, halved lengthwise and washed
    1 tablespoon minced shallot
    1 tablespoon plus 1 teaspoon cider vinegar
    4 teaspoons Dijon mustard
    Freshly ground black pepper
    5 tablespoons best quality walnut oil
    1 tablespoon olive oil
    1/3 cup chopped toasted walnuts
    1/3 cup packed flat-leaf parsley leaves (I’d use cilantro or even mint instead).

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