New potatoes with preserved lemon & almonds
- Prepare15 mins
- Cook15 mins
- Total time30 mins
- 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
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.
Typical values per serving when made using specific products in recipe