May 13, 2017 by dgarnett2013
Lemon and Potatoes: Gather, Cook, Feast by Jessica Seaton
- 400-500g new potatoes, scrubbed but not peeled
- 1 unwaxed lemon
- 50g butter
- sea salt and black pepper
Scrub the potatoes and slice them very finely, as you would for a dauphinoise – around 2 – 3mm thick.
Halve the lemons lengthways and remove the knobbly top and bottom. Slice the lemon into 2-3mm half-moon slices.
Heat the oven to 200℃.
Take a shallow ovenproof dish (32cm oval is good) and, using a little of the butter, grease the base and sides.
Assemble the dish by arranging a row of potato slices across the end of the dish, propped up at a steep angle (around 45 degrees).
Against the row, prop a couple of slices of lemon, rind side up.
Tuck in a couple of slivers of butter and a light seasoning of salt and pepper.
Continue to assemble in this way, row by row, until the dish is full. It will have a pretty scalloped look to it.
Dot a few more tiny knobs of butter over the top and add more seasoning if you like .
Place some foil over, seal well around the edges, and pop into the hot oven for around 30 mins, until the potatoes are tender to the tip of the knife.
Then remove the foil and continue to cook for 30 – 40 more mins, until the potatoes and lemons are browned and caramelized.
Baste with the pooled butter during cooking time to help browning.
Eaten with chart and mackerel as the alliums appeared.