I tried a new way of cooking potatoes last night. I simmered them in less water than I would normally use, plus some flavoring and fat to infuse flavor into the potatoes. I used lemon juice, olive oil and herbs. The potatoes simmer until tender, and then the liquid is boiled away so that they remain a bit moist and saucy. The results were light and flavorful. I served the potatoes with some eggs scrambled with smoked salmon and scallions for a “breakfast for dinner” meal.
Yields: 2 servings
Time to make: ~30 minutes
- 2 Yukon gold or red potatoes, peeled and cut into large cubes
- Juice of 1 lemon
- ½ cup water
- 3 tbsp. olive oil
- Fresh herbs such as thyme or rosemary
- Salt and pepper to taste
Put all of the ingredients into a large pot or skillet with a lid. Bring to a boil, then reduce the heat, cover and let simmer until the potatoes are fork-tender, about 20-30 minutes. If necessary, add a little more water. When the potatoes are cooked, uncover, raise the heat and let any remaining liquid boil away.