Sides
Sautéed Lemon & Black Pepper Potatoes
Recipe by Greens of the Stone Age
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Ready in just 20 minutes, these crispy, citrus infused Sautéed Lemon and Black Pepper Potatoes are the perfect accompaniment to almost any meal.
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- 600g baby potatoes (cleaned)
- 250ml hot vegetable stock
- 1 unwaxed lemon
- 25g butter (or vegan alternative)
- 1 large clove garlic (finely diced or minced)
- 1/2 tsp coarsley ground black pepper
- Generous pinch sea salt flakes
- 10g fresh mint leaves (roughly chopped)
Utensils
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Step 1
Start by cutting the baby potatoes into quarters. Add to the 26cm sauté pan along with the vegetable stock. Cover with the lid and place over a medium heat. Bring to a boil for about 3 to 4 minutes.
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Step 2
Reduce to a simmer for 6 to 7 minutes then drain the potatoes, discarding the stock. Wipe the pan clean with kitchen towel, no need to clean, and set to one side.
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Step 3
Zest the lemon and place to one side. slice half the zested lemon into slices.
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Step 4
Place the pan on a medium high heat and add 15g of butter, set aside the rest for later, and melt. Add the garlic, lemon slices, and potatoes the season with the salt and pepper. Cook for 3 minutes undisturbed before stirring every 2 minutes for a total of 6 minutes.
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Step 5
Remove from the heat and stir in the remaining 10g butter, lemon zest, and fresh mint. Serve immediately.
Notes:
Best served immediately however you can store in the refrigerator for up to 2 days in an airtight container. Reheat in the pan with a small amount of butter or oil until piping hot.
