New potatoes baked with lemon is not a dish for every day, but to cook it at least once is definitely worth it to feel the unusual taste. The recipe is very simple and at the same time spectacular. This is a summer dish, as one of the main ingredients is used small New potatoes, and the lemon note gives the potatoes a freshness and adds sourness.The basic idea of the recipe is that young potatoes are baked on a bed of finely chopped onions and lemon. Thanks to this, it turns out fried on top and baked, but not fried at all underneath.The onion and lemon evaporate moisture as they bake, which saturates the potatoes with their flavors and gives them an interesting lemon flavor. But beyond that, the onion and lemon caramelize and become something akin to marmalade or confit.
1,5gfresh rosemary (dried rosemary can be substituted)
6gsalt
Instructions
Preheat the oven to 225 °C / 425 °F , mode top - bottom.
Steam the potatoes for 10 minutes. Until soft, check with a skewer or toothpick.
Slice thin half rings of onion and equally thin rings (or half rings) of lemons, transfer to a bowl and salt. Stir to combine.
Cool the potatoes and peel them.
Grease a baking tray with olive oil. Place the onion and lemon on it.On top of it place the potatoes cut in half lengthwise. Salt and place slices of thinly sliced butter on top.
Bake in the oven for 25 minutes, turn the tray over to 180 degrees and bake for another 10 minutes, until golden brown.Sprinkle with the rosemary and serve hot.