Lime and Parsley Potatoes – more breakfast potatoes?

… or what I’ll do as a Sunday morning short-cut, when I can’t be bothered finding the right spice jars for Nigella’s Potatoes with Whole Spices.

Same recipe – just differently vibrant. And as good under a couple of fried eggs!

Ingredients – for four servings

  • About 1kg/2lbs potatoes
  • 2 tbsp vegetable oil
  • Zest of ½ a lime
  • A finely chopped green or red chilli
  • Salt
  • Bunch of fresh coriander leaves (or flat-leaved parsley)

Method

  • Peel the potatoes (if you must); slice and dice into 1cm cubes.
  • Pop into a non-stick (by preference) wok/pan with the oil. Fry on a high heat briefly, then turn heat right down and cover pan with its lid. Turn occasionally.
  • When potatoes are about half done (after about 10 minutes), add the lime zest, chilli, and chopped coriander/parsley stalks. Stir through to combine; replace the lid and continue cooking.
  • Watch the potatoes don’t overcook and become too soft – when they are almost ready, remove the lid and raise the heat to remove any excess juices.
  • Garnish with the chopped coriander (or parsley) leaves, pile on plates, and top with a perfectly fried, golden-yolked egg (or two) – perfectly hot pan for slightly crisp edges and gloriously soft and runny yolk.

Breakfast bliss #2.

Or forget the chilli – and serve with (in season) baked whole mackerel, sea bass, or similar.

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