I love potatoes. I also love the fact that the Lebanese way of eating them is considered so healthy! Unlike the French who dress their potatoes with cream and butter, we simply squeeze fresh lemon juice and pour a little extra-virgin olive oil on ours. So delicious! I remember mashing them and then stuffing them in a pita for a quick luncheon sandwich. So easy, so wonderful!
INGREDIENTS: This quantity will feed up to 6 people
1 1/2 lbs of organic baby Yukon Gold potatoes
1 large lemon, squeezed
1/3 cup of extra-virgin olive oil
Dash of sea salt, dash of white pepper, dash of paprika (optional)
1/2 cup of Italian parsley washed, dried and chopped fine
- Scrub the potatoes and place them in a pot with 1 cup of water. Boil them gently with the lid open just a crack until the water has evaporated and the potatoes are cooked.
- Drop them in a serving bowl and add the parsley, lemon juice , spices and extra-virgin olive oil. Toss gently. Sahteyn!
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