Spanish Potatoes

The addition of lemon juice to potato may seem a little unusual at first, but it is a strangely seductive addiction and one that is popular in Spanish cookery.


  • lb (700 g) potatoes, peeled and cut ½ inch thick
  • 2 tablespoons olive oil
  • 2 tablespoons flour
  • Sea salt and freshly ground black pepper
  • 2 cloves garlic, sliced
  • 2 tablespoons chopped parsley
  • A little nutmeg
  • 1 tablespoon lemon juice
  • 1 egg, beaten


Heat the olive oil, blend in the flour and cook for a few moments.

Add the potatoes. Allow to cook for a few minutes, turning frequently. Season with the salt and pepper, garlic, parsley and nutmeg and just cover with water.

Bring to the boil and allow to simmer very gently. Do not allow the potatoes to break or disintegrate. When cooked, after about 20 minutes, remove from the heat and add the lemon juice and the egg. Mix carefully, then turn out onto a dish, adding a little more parsley if you wish. Serve at once.

It was probably a Spaniard, one of the Conquistadores, who was the first white man to see a potato growing. After the invasion of Peru in 1535, the Incas were found to be cultivating the plant.