Buttered Potatoes With Lemon
This comforting dish mimics the fall-apart potatoes that soak up the savory stewed meat juices in a Moroccan tagine, but you can also just think of it as a warm potato salad. Small golden potatoes are boiled until fluffy, then dressed with a combination of bright preserved lemons (plus their brine) and rich butter, which mellows their punch, to create a salty, creamy side. To make the dish dairy-free—or to serve it at room temperature without the fat setting—swap in ⅓ cup extra-virgin olive oil for the butter.
- 2 lb. small waxy potatoes such as peewees, fingerlings, or new potatoes
- Kosher salt
- 1 preserved lemon seeds removed, finely chopped (or fresh lemon with zest)
- Juice from 1/2 a fresh lemon use the other half for garnish
- ½ cup 1 stick unsalted butter, cut into pieces (or olive oil)
- 3 tablespoons olive oil
- 1 small bunch chives 3 scallions, thinly sliced, or 1/4 cup parsley, chopped
- 1 cup coarsely chopped dill optional
- 6 cloves of garlic optional
- Freshly ground black pepper
- Wash & pat dry potatoes, cut each one into 4 evenly sized quarters, add the cut potatoes into a large bowl, cut a slit on 6 cloves of garlic (skin on) and add to the bowl with the potatoes, squeeze in a generous tablespoon of lemon juice over the potatoes and garlic, 2 tablespoons of extra virgin olive oil and season everything with sea salt & black pepper, mix together until well combined
- Lightly crush potatoes with your hands (or press with the bottom of a small bowl); transfer to a serving bowl.
- Add preserved lemon, brine, and butter to bowl with potatoes and toss until butter is melted and potatoes have soaked up dressing (they should taste extremely lemony). Add chives, dill, and lots of pepper and toss again evenly distribute. Taste potatoes and add more brine and season with more salt and/or pepper if needed.
- Garnish with additional lemon.
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