We’re going through a phase.
It might be summer leaving us, or the days getting shorter, darker, wetter…
Nothing seems to be just right, and so, while wandering through the void, it came to us: If life gives you lemons – make sour food!
These potatoes are our take on Scaloppine al limone, also known as veal in lemon sauce. But instead of meat, we used potatoes. They are cooked like fondant potatoes, i.e. half drowned in butter and then almost completely covered in stock (or, in this case: white wine).
They’re really easy to make, super satisfying, require very few ingredients and the sauce is great also with sauteed greens, mushrooms, or rubbed into your wounds with a pinch of seasonal depression. Go make this dish!
You’ll need the following ingredients to make the potatoes al limone:
- 3-4 Large potatoes
- 1 tbsp potato starch or cornstarch
- 2 tbsp olive oil
- 2 cloves of garlic, crushed
- 2 sprigs rosemary
- 40 g butter
- 100 g white wine
- 1 lemon, zest and juice
- bunch of parsley, finely chopped
- 1 tsp baby capers
- salt
- pepper
Here’s how to make the potatoes al limone:
Trim off a thin layer of the bottom and top of the potatoes, peel them, and cut them in half. Score them in a crisscross pattern, or don’t. It probably wouldn’t make much of a difference. Rub the potatoes with starch on both sides.
In a large pan, heat the olive oil, garlic, and rosemary. Add the potatoes, butter (all but 1 tsp), and salt. Let them brown well on one side, about 8-10 minutes at medium heat. Put the garlic and rosemary on the potatoes after about 3 minutes to prevent the herbs from burning.
Turn the potatoes and add the wine. Let it reduce for about 5 minutes, then add enough water to cover roughly ¾ of the potatoes. Simmer until they’re fully cooked, 15-20 minutes, adding water occasionally if things get too dry.
In the meantime, mix the parsley, lemon zest, capers, salt, and pepper for the gremolata™-like topping.
Once the potatoes are fully cooked, add the rest of the butter and reduce the heat. Add lemon juice and swirl the pan to emulsify the sauce.
To serve, top the potatoes with the sauce, the parsley gunk, and some more salt and pepper.
Potatoes al Limone
Ingredients
- 3-4 Large potatoes
- 1 tbsp potato starch or cornstarch
- 2 tbsp olive oil
- 2 cloves of garlic crushed
- 2 sprigs rosemary
- 40 g butter
- 100 g white wine
- 1 lemon zest and juice
- bunch of parsley finely chopped
- 1 tsp baby capers
- salt
- pepper
Instructions
- Trim off a thin layer of the bottom and top of the potatoes, peel them, and cut them in half. Score them in a crisscross pattern, or don’t. It probably wouldn’t make much of a difference. Rub the potatoes with starch on both sides.
- In a large pan, heat the olive oil, garlic, and rosemary. Add the potatoes, butter (all but 1 tsp), and salt. Let them brown well on one side, about 8-10 minutes at medium heat. Put the garlic and rosemary on the potatoes after about 3 minutes to prevent the herbs from burning.
- Turn the potatoes and add the wine. Let it reduce for about 5 minutes, then add enough water to cover roughly ¾ of the potatoes. Simmer until they’re fully cooked, 15-20 minutes, adding water occasionally if things get too dry.
- In the meantime, mix the parsley, lemon zest, capers, salt, and pepper for the gremolata™-like topping.
- Once the potatoes are fully cooked, add the rest of the butter and reduce the heat. Add lemon juice and swirl the pan to emulsify the sauce.
- To serve, top the potatoes with the sauce, the parsley gunk, and some more salt and pepper.
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