This is a very simple but elegant dish from nineteenth-century France.

2 pounds boiling potatoes
1 medium yellow onion, peeled and chopped
2 tablespoons flour
4 tablespoons olive oil 1
2 tablespoons parsley, chopped
¼ teaspoon ground nutmeg
   Salt and pepper to taste
   Grated rind and juice of 1 lemon

Peel2 and cut the potatoes into quarters. Parboil in salted boiling water for 3 minutes, and then drain. Mix all the remaining ingredients, except for the lemon juice, in a large salad bowl. Place in a buttered baking dish, and drizzle a little more oil on the top if you wish. Bake in a 450° oven for 20 to 25 minutes, or until nicely browned and tender. Pour the lemon juice over the top before serving.

Keep this dish very hot until you serve it.

serves 6 to 8

from The Frugal Gourmet


Kyberneticist and I had these for dinner the other night with salad and garlic bread, and they rocked. The lemon juice seems like an odd addition, as does the nutmeg, but the final flavor is divine. Make these to impress the SO or the folks, 'cuz they put ordinary potatoes to shame.

1 - I use extra virgin olive oil.
2 - If you use red or yellow potatoes, you don't need to peel them.

Log in or registerto write something here or to contact authors.