Potatoes a la Provençale

Name: Potatoes a la Provençale
Ingredients: 1.5 pounds Potatoes (Small potatoes preferred, or large potatoes cut into 1-inch pieces); 2 tablespoons Butter (Or use 3 tablespoons of olive oil); 3 cloves Garlic (Minced); 1 teaspoon Lemon peel (Grated from about 1/4 of a lemon); 2 tablespoons Fresh parsley (Chopped); 0.25 teaspoon Ground nutmeg (Freshly grated preferred); 0.5 teaspoon Salt (To taste); 0.25 teaspoon Black pepper (Freshly ground, to taste); 1 tablespoon Lemon juice (Freshly squeezed)

Simple and flavorful potatoes cooked with garlic, lemon, and parsley in the style of Provence.

Ingredients

1.5 pounds Potatoes (Small potatoes preferred, or large potatoes cut into 1-inch pieces)
2 tablespoons Butter (Or use 3 tablespoons of olive oil)
3 cloves Garlic (Minced)
1 teaspoon Lemon peel (Grated from about 1/4 of a lemon)
2 tablespoons Fresh parsley (Chopped)
0.25 teaspoon Ground nutmeg (Freshly grated preferred)
0.5 teaspoon Salt (To taste)
0.25 teaspoon Black pepper (Freshly ground, to taste)
1 tablespoon Lemon juice (Freshly squeezed)

Instructions

1Peel the potatoes. If using large potatoes, cut them into 1-inch pieces. Small potatoes can be left whole.
2In a stew-pan or large skillet, melt the butter (or heat the olive oil) over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant but not browned.
3Add the potatoes, grated lemon peel, chopped parsley, grated nutmeg, salt, and pepper to the pan. Stir to coat the potatoes with the butter/oil and aromatics. Add just enough water to barely cover the potatoes. Bring to a simmer, then reduce heat to low, cover, and let stew until the potatoes are tender, about 20-25 minutes.
4Once the potatoes are tender, stir in the lemon juice. Taste and adjust seasoning as needed. Serve hot.