Lemon and shrimp risotto
Lemon and shrimp risotto is a very tasty first course with a delicate flavor. A simple recipe that can be made all year round.
- Easy
- 40 min
Lemon potatoes
- Gluten Free
- Lactose Free
- Vegetarian
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 60 min
- Serving: 4 people
- Cost: Low
- Note + marinating time (30 minutes)
PRESENTATION
Find out how simple it is to make these delicious lemon potatoes, a really tasty variation of the classic baked potatoes. This side dish goes very well with many main courses, both meat and fish, such as scallops, or our baked sea bass. These potatoes are characterized by a crunchy crust and hiding a very soft core ... but do you know what makes them so special and unusual? The marinade based on lemon juice and oil, in which the potatoes are left to rest to absorb all the flavor! If you are a citrusy taste lover, you absolutely cannot miss this recipe!
If you love the taste of lemon you might also like these recipes:
- INGREDIENTS
- Potatoes 2.66 lbs (1.2 kg)
- Lemon juice 2
- Extra virgin olive oil ⅓ cup (70 g)
- Fine salt to taste
- Thyme to taste
- Rosemary to taste
Preparation
How to prepare Lemon potatoes
To prepare the lemon potatoes, start by peeling the potatoes 1. Cut them into 8 wedges 2 and gradually transfer them to a bowl with cold water 3. Leave them soaking just long enough to prepare the marinade.
In a bowl, combine the juice of two lemons 4, oil 5 and a pinch of salt 6.
Emulsify with a whisk 7, then drain the potatoes and add them to the bowl. Mix well 8 and leave to absorb the flavor for about 30 minutes. After this time, transfer them to a baking tray, together with their marinade 9.
Add the rosemary 10 and thyme 11. Bake in a preheated conventional oven at 445°F (230°C) for 40 minutes. Then activate the convection mode, lower the temperature to 410°F (210°C) and continue cooking for another 20 minutes. Remove from the oven and serve your lemon potatoes 12.
Storage
Tips
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