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Potatoes from the oven with salsa of pickled lemon and capers

Potatoes from the oven with salsa of pickled lemon and capers
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Potatoes from the oven with salsa of pickled lemon and capers

Recipe by Damaris Beems
0.0 from 0 votes
Course: Side dishCuisine: Moroccan
Servings

4

Preparation

15

minutes
Cooking time

1

hour 
Total time

1

hour 

15

minutes

Tja, wat maakt dit nou zo heerlijk? Het is het zoute van de kappertjes en ingelegde citroen die de krieltjes alle smaak geven die je wilt. Je blijft er van eten. Echt een ongelofelijk lekker bijgerecht.

Ingredients

  • 1 kilo potatoes in the skin

  • 1 jar capers (or more if you like)

  • 2 pickled lemons (or more if you like)

  • 1 bouquet flat parsley

  • olive oil

  • black pepper

Cooking time

  • Cut the potatoes in half lengthwise.
    Place them in a baking dish. Pour some olive oil over it.
    And some black pepper.
    Preheat the oven at 200 degrees.
  • Rinse the capers under tap.
    Finely chop the pickled lemons.
    Finely chop the flat-leaf parsley.
    Put it all in a bowl and pour olive oil over it very generously.
    Let stand until the potatoes are cooked.
  • Spoon the salsa over the baby potatoes when serving.

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