These are FULL of flavor! And the crispy exterior with the soft, fluffy interior? Absolutely scrumptious. I just knew that I had to include this potato recipe as one of my favorites for this week’s potato theme.
The first time we had these, I served them with marinated, grilled pork chops, which was a perfect pairing. And, as the original author of the recipe writes, any savory meat is an ideal pairing for these.
I’ll leave it up to you to make your own judgement, but I don’t think there is anybody who likes potatoes, who wouldn’t love these! Be forewarned, they do take a good bit of time to bake, about 1 1/2 hours, so plan ahead. But then they are hands off except for two minutes, halfway through. And the prep is a matter of minutes, especially if you don’t bother to peel them, which is what I did the first time–not this time because of, you know, permanent marker. What I’m trying to say is, they’re scrumptious without or with the skin; that’s where most of the potassium is anyways.
You can find the full recipe HERE, and there’s no point in showing you a step-by-step because the author does a great job of illustrating and explaining this super simple recipe.
My only additional note would be to remember to salt well. The salt enhances the wonderfully lovely flavor of the lemon juice. And I stir the potatoes once halfway through. Otherwise, I’ve got nothing more to say except this:
If you have potatoes in your house, make these for dinner tonight. You will love them!
And don’t forget the most important ingredient, love.
Now to go eat my potatoes. Yummm… sooo good!!
With love from Germany,