Nice to end on a recipe for our name sake vegetable. Hope you’ve enjoyed the Veggie Power series this week.

So we saw this recipe in Rick Stein’s fantastic From Venice to Istanbul. It’s from Albania.

And if this is what the good people of Albania can do with the humble potato, then we need to know what else they know about food, immediately. 

40 mins | serves 2-3 | easy as abc

Take 4 largish potatoes and par-boil them in their skins in salted water for 10 mins. DSC_0428

 

 

 

 

Remove from pan to cool for a few til cool enough to handle and then peel – this is very easy peelin’. Slice them yay-thick and fry in 2 tbsps of melted butter (add a little oil to the pan first to stop the butter burning) until they are lightly golden on both sides.

Keeping them over the heat, grate over some nutmeg, give it a good squeeze of lemon juice and drizzle over 100ml honey. Season well, remove from the heat and serve at once.

Happy little bandit’s we be.

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Rick Stein’s From Venice to Istanbul

 

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