potatoes sauteed with lemon & garlic.

This recipe {on the right in photo} is adapted from Julia Child's Mastering the Art of French Cooking. Jill and I had fun making it last week and it was delicious. 

Just the right amount of lemon & garlic flavor, and just the right texture.

Potatoes Sauteed with Lemon and Garlic
2 lbs small potatoes
3 T butter
grated peel of 1/2 a lemon
3 cloves or garlic - mashed
big pinch of nutmeg
salt and pepper to taste


Peel potatoes, cut into 1/2 inch dices. Drop into boiling, salted water and boil about 5 minutes or until barely tender (do not overcook). Drain thoroughly. Melt butter in frying pan and set over moderately high heat. When hot, put in a layer of potatoes (enough to cover bottom of pan). Toss and turn for several minutes until potatoes begin to brown lightly. Add more potatoes and continue to toss in pan until new addition begins to brown. If necessary add more butter and continue with more potatoes.  When all potatoes are lightly brown, toss with lemon peel, garlic, nutmeg, salt, pepper. Continue sauteing and tossing several minutes more until potatoes are as brown as you wish them to be.
1 T minced fresh basil
2 T minced fresh parsley
2 T butter
1 T lemon juice
Just before serving, reheat to sizzling and toss with herbs and butter. Toss with lemon juice to taste. Serve immediately.