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:
Roasted Potatoes with Preserved Lemons and Rosemary
4 medium all-purpose potatoes, peeled and cut into small cubes
2 tablespoons olive oil
Kosher salt and freshly ground black pepper to taste
Paprika
2 teaspoons chopped fresh rosemary
2 tablespoons finely chopped preserved lemon
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Place the potato cubes on the parchment paper. Pour the olive oil over the potatoes and toss to coat each cube. Sprinkle with salt, pepper, paprika and rosemary. Roast for 15 minutes. Toss the potatoes and continue to roast for another 12-15 minutes. Sprinkle with the lemon. Return to the oven for a minute to heat the lemon. Serve immediately.
Makes 4 servings