Ronnie's Notes
Recently I wrote an article for the Jewish Week Food & Wine about preserved lemons. You can find the article and the recipe here.
So. What to do with all the preserved lemons I now have!
I’ve used them on chicken — classic Moroccan dish. Delicious.
I’ve placed some under fish that I baked. Merveilleux!
But I have to say — with potatoes! Beyond awesome.
These:
Instructions
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1
Preheat the oven to 425 degrees F.
2
Line a baking sheet with parchment paper.
3
Place the potato cubes on the parchment paper.
4
Pour the olive oil over the potatoes and toss to coat each cube.
5
Sprinkle with salt, pepper, paprika and rosemary.
6
Roast for .
7
Toss the potatoes and continue to roast for another .
8
Sprinkle with the lemon.
9
Return to the oven for a minute to heat the lemon.
10
Serve immediately.
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