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.