Citrus and Parsley Potatoes
8,4 / 10
ready in 55 min.
- 5 ½ cups waxy potatoes (peeled and sliced)
- 2 small onions (half cut into rings, rest diced.)
- ⅔ cup vegetable stock
- 1 tsp coarse Mustard
- 1 unwaxed lemon (juiced, zest grated)
- 4 Tbsps olive oil
Cook the potatoes in salted, boiling water for 25-30 min until fork tender.
Add the chopped onions and stir in the hot stock, mustard, lemon juice and zest. Leave to steep for 10 min and if necessary add some more stock.
Stir in the oil and season with salt. Serve garnished with the onions rings, parsley and the spring onions.