Moroccan Potatoes
Author: 
 
Ingredients
  • 4-6 Potatoes - Yukon Gold
  • ½ cup Pesto
  • ¼ to ½ teaspoon Cumin
  • Salt & Pepper to taste
  • Olive Oil – just to coat potatoes
  • 1 lemon
Instructions
  1. Mise en place
  2. Preheat oven to 425
  3. Peel and thickly slice potatoes.
  4. Bring water to boil.
  5. Drop potatoes into water.
  6. Cook about 6 - 8 minutes.
  7. Drain potatoes on a cooling rack until dry.
  8. Place in a bowl; drizzle with olive oil; season with salt and pepper.
  9. Place on a baking sheet; roast until crisp.
  10. Place in a bowl; add cumin and pesto.
  11. Mix gently.
  12. Squeeze with fresh lemon
  13. Serve hot.
Notes
Please no bottled lemon juice. If you do not have a lemon use vinegar.
It is difficult to tell you how many potatoes, but each serving figure a no more than the size of your fist.
I will caution you again about cumin. It is a strong spice so use judiciously. The correct amount gives your dish depth of flavor, too much and you just ruined your dish.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/moroccan-potatoes/