Pommes de Terre Sautees au Citron

Garlic-flavoured sauteed potatoes with a touch of lemon, Pommes de Terre Sautees au Citron (pohm d’tair soh-tay oh sec- trawn) makes a delightful accompaniment to grilled steak or roast lamb.

4-6

2 lb. small even-sized potatoes, scraped

1 oz. butter

1 tablespoon vegetable oil grated rind of

½ lemon

1 teaspoon salt

½ teaspoon black pepper

1 garlic clove, crushed

1 oz. butter2 garlic cloves, crushed

1 tablespoon lemon juice

Check the potatoes and cut away any lumps or oddly shaped parts, so that the potatoes are uniform in shape.

In a large frying-pan, melt the butter with the oil over moderate heat. When the foam subsides, add enough potatoes to cover the bottom of the pan and fry them, turning frequently and shaking the pan, for 6 to 8 minutes or until they are evenly browned on all sides. As the potatoes brown, push them to one side and add more potatoes. Add more oil and butter if necessary.

When all the potatoes have browned, add the lemon rind, salt, pepper and garlic and stir to coat the potatoes with the flavourings. Reduce the heat to low, cover the pan and continue cooking for a further 10 to 15 minutes, shaking the pan frequently, or until the potatoes are tender and deeply and evenly browned.

Remove the pan from the heat. Drain off and discard the cooking juices. Keep the potatoes warm.

To make the sauce, in a small sauce-pan, melt the butter over moderate heat.

When the foam subsides, stir in the garlic and fry for 3 to 5 minutes or until it is golden brown. Do not let the butter brown.

Remove the pan from the heat, stir in the lemon juice and strain the sauce over the potatoes. Discard the contents of the strainer. Return the pan containing the potatoes to moderate heat and, stirring constantly, heat the potatoes for 4 minutes or until they are very hot and are coated with the sauce.

Remove the pan from the heat. Transfer the potatoes into a heated serving dish and serve immediately.

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