Spanish Potatoes

Preparation info

    • Difficulty


Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

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.


  • 1Ā½ lb (700 g) potatoes, peeled and cut Ā½ 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.