Keith whipped up these delicious lemon potatoes for us the other day. He used beautiful fresh produce from the farmer’s market: buttery fingerling potatoes, in-season ramps, and delightful lemon basil that leaves the most gorgeous, clean scent on your fingertips when you rub the leaves.
This is one of those recipes that I actually witnessed “brewing” in Keith’s brain for some time now. We had gone to the Empire Diner for brunch one sunny Saturday morning, where we shared a delightful meal. Amanda Freitag’s menu has breathed new life into one of my favorite Chelsea establishments, and Keith and I left with full bellies and happy hearts. Keith had devoured her lemon potatoes and could not get the dish out of his head. Months later, as we strolled through the farmer’s market, the stars aligned. The local vegetables called out his name, and our very own lemon potatoes finally took shape.
I’m not as crazy about potatoes as Keith is. Let me re-phrase that: no one is as crazy about potatoes as Keith is. I swear he could eat them with every meal, or for every meal for that matter. One bite of these lemon potatoes brought me a giant step closer to understanding his spud obsession. The distinctive flavor of lemon and herbs truly complements the creamy deliciousness of the fingerling potatoes. This dish is a great side for brunch, but it also tastes great with grilled burgers at a cookout. It is just as good cold as it is warm. Something about that zip of lemon makes this dish distinct. And I love that it was created with love from locally grown food. Yay!
A unique and delicious potato recipe made with fresh, local ingredients
- 3 pounds fingerling potatoes (any thin skin potato will work)
- 1 lemon
- 1/4 c olive oil
- 1/2 C diced ramps (or substitute green onions)
- 1 tbsp chopped garlic
- 1/2 C rough-chopped lemon basil
- Place potatoes in a pot and fill with water
- Boil potatoes until fork-tender
- Drain and allow to cool for 15 minutes
- Cut potatoes into 1/2 inch pieces
- To potatoes, add zest of one lemon, juice of lemon, oil, garlic, and diced ramps and mix thoroughly.
- Salt and pepper to taste
- Now add diced lemon basil and mix.
- This dish can be served hot or cold