Lemon orange mediterranean potatoes – vegan/non vegan

Lemon orange mediterranean potatoes – vegan/non vegan

SHARING IS CARING

Po-tay-toes! Boil em, mash em, stick em in a stew.

This is just one of the ways you can make them, and a delicious way at that.

Today I will share with you two variants of this recipe a vegan and a non vegan one. You can serve them as a side dish or just eat them as a main course.

Vegan variant – ingredients

3 large russet potatoes

1 medium sized lemon

1 medium sized orange

Olive oil

Salt

Pepper

Oregano

Basil

Chili

Non vegan variant – ingredients

Same as the vegan variant, but you will also need 200 ml of chicken broth.

PREPARATION

Step 1.

Take your potatoes and wash them thoroughly. Then cut them at the sides so they will be nice and flat. Then you can cut them into 2 – 3 slices, like in the picture.

Put the slices in the water for about 5 – 10 minutes. While in the water give them a bit of a stir. This will wash some of the potato starch which will make them crispier.

Rinse the water, and dry off the potatoes.

Step 2.

You will need a fire retardant pan.

Pour the olive oil so that it covers the bottom of the pan.

Salt and pepper the potatoes, if you like spicy food then add a pinch of chili also.

Now put the side that you salted on the bottom side. Seeing that my pan is a bit small I couldn’t put all the potatoes in.

Now apply a bit of olive oil on the top part of the potatoes. Then season them just like you did with the bottom part of the potatoes.

Step 3.

Bake for 20 minutes on 400 Fahrenheit or 200 Celsius

Take out the potatoes and flip them, very carefully. Now just leave them for a couple of minutes.

Step 4.

Squeeze the juice out of the lemon and the orange.

NOTE: If you are making a non vegan variant mix the juice with the chicken broth.

Douse every potato with a bit of juice. Sprinkle a pinch of oregano and basil and just return them into the oven.

Step 5.

Bake for 15 minutes on 400 Fahrenheit or 200 Celsius.

Take out the potatoes, flip them, sprinkle them with a pinch of oregano and basil.

Return them into the oven and bake for another 15 minutes at the same temperature.

Step 6.

By now the liquid should have evaporated and the potatoes should be nice and soft.

If you are making a non vegan variant the potatoes will be a bit softer since there was more liquid.

Enjoy.

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