500g new potatoes, halved (or quartered, if large)
1 preserved lemon
50ml extra virgin olive oil
50g toasted flaked almonds
Handful mint leaves, chopped, plus extra to serve (optional)
½ lemon, juice
Method
Boil the new potatoes in salted water until tender (10-12 minutes) and drain well.
Meanwhile, cut the preserved lemon into quarters and remove the pith and flesh (you can keep this, covered, in the fridge for up to 2 days; it’s good added to salad dressings). Chop the lemon skin as finely as you can.
Heat the oil in a frying pan until just hot, then add the almonds, preserved lemon skin, mint and lemon juice to warm through. Season with salt and toss through the drained potatoes. Serve straight away, scattered with a few extra mint leaves, if liked, alongside the lamb and caponata.
