ZB's Vegan Recipes

Here's where you can find some fun, tasty and generally pretty easy-to-make vegan (and often low GI) recipes. Enjoy!

Thursday, December 21, 2006

Lebanese Feast of Feasty Goodness - Lemon Garlic Potatoes

'kay, this is my favourite thing that was ever a favourite thing. It combines two of my favoured flavours - lemon and garlic - with the most versatile vegetable ever, potato.

I used to actually make this as a mash, instead of leaving the potato chunks as is. It's great as a mash, with maybe some parsley through it, and a side of steamed veges. But, frankly, I love the taste of this dish anyhow, anywhere, anywhen...It's a pity that I have to restrict my intake of potatoes due to the fact that they are ridiculously high GI, but as I said in the first Feast post - if you can combine the constituents of your meal to make it medium GI every once in a while, and don't feel like you're depriving yourself, it's so much easier to stick to the low GI diet.

At least, that's my excuse for eating potatoes occasionally!!

Anyhoo, here's my incredibly simple recipe for:

Lemon Garlic Potatoes


about 6 medium sized good boiling potatoes, cut into chunks
about 8 garlic cloves
juice of two lemons
strips of zest of one lemon
olive oil


Place potatoes into a saucepan of cold salted water, with 4 of the garlic cloves, and the strips of lemon zest. Bring to the boil, and cook until tender. Drain, and keep the garlic cloves and lemon zest with the potatoes.

Roughly chop the remaining (unboiled) four cloves of garlic.

In the same pot, quickly heat about 1/3 cup olive oil. Add the roughly chopped garlic and toss quickly until fragrant. Pour in the lemon juice, and combine to make a cloudy mixture. Take off the heat.

Put the potatoes/garlic/lemon zest into a heatproof bowl, and pour in the olive oil/garlic/lemon juice mixture. Stir the potatoes carefully to ensure that the sauce is coating all of them. Set aside to cool a little, and stir regularly before stirring - this will spread the flavour throughout the whole dish.

This dish can be served hot, room temperature or cold. As no seasoning (apart from the salt in the boiling water) has been used, you shouldn't have to season if you serve it cold.


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