Potatoes With Lemon and Butter
Serves 6
2 lb (900 g) potatoes
4 oz (110 g) clarified butter
juice of 2 lemons
salt, pepper, chopped parsley
Boil the potatoes in their skins until
they are completely cooked. Peel and slice into 1/4-in (0.5-cm) rounds.
Melt the clarified butter and when
bubbling, arrange a layer of potatoes in the pan, season and pour over
some lemon juice and continue making layers until all the potatoes are
finished.
Pour any remaining lemon juice into the
pan and cook covered over a low heat for 15 minutes.
Cook for a further 10 minutes uncovered.
The potatoes will have formed a crisp bottom layer and the top potatoes
will he saturated with butter and lemon juice.
Don't worry if you fail to lift the
'pancake' out cleanly, it tastes so good that it doesn't matter if the
dish looks a bit of a mess.
Sprinkle with parsley, season with pepper
and serve.
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