As the weather warms and we head too slowly into summer, I have started an herb garden. Aside from the incredible fragrance and burst of green in the home, it makes me think of delicious and creative ways of using the aromatics. The blooming oregano on my windowsill is the inspiration for these most deliciously, lemony potatoes. Crunchy on the outside, flaky inside. Another one of my ultimate comfort foods. And ready in minutes!
– 2 medium Idaho potatoes
– 1 whole preserved lemon
– pinch cumin seeds
– pinch nigella seeds
– pink salt
– crushed black pepper
– 1 tbsp. olive oil
– 1 tbsp. butter
– handful fresh oregano leaves
– 1 chopped jalapeno (optional)
- Peel and cut the potatoes width-wise in rounds.
- Chop the preserved lemon roughly into small bits and set aside (if you don’t have preserved lemons, use an organic lemon. However, I would use half a chopped lemon as the flavor is sharper and be prepared for some bitterness to the rind. Another variation would be to use the juice of the lemon and grate the rind).
- Add olive oil and butter to a preheated, heavy pan.
- Add the nigella seeds and cumin seeds. Stir till they sizzle.
- Add the potatoes, lemon bits, salt (be mindful as the preserved lemons are packed with salt already), crushed black pepper, plucked oregano leaves, jalapeno (if using) and a cup of water.
- Cover and cook till potatoes are about done and flaky, 20-30 minutes.
- Remove lid, stir gently and continue cooking in the remaining starchy liquid till it evaporates completely and the dish starts to sizzle. Do not stir at this point. The potato bottoms will brown slightly and develop a crunchy bite.
- Turn off heat and allow to sit for 5 minutes. Transfer to a wide dish, sprinkle with more oregano leaves and it is ready to go!