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Take Meyer lemons beyond cookies


Lemon with potatoes? When it's a Meyer lemon, the answer is yes. (Photos: Kathy Morrison)
Recipe: Brighten potatoes with zesty additions



My little Meyer lemon tree this year has produced just seven gorgeous fruits, so I'm doing my best to honor each one.

I'm done making cookies for awhile, however, so I went looking for other ways to use the Meyer's sweet floral zest and juice. I ran across a potato recipe from Bobby Flay that has no butter and just a bit of crème fraîche; a Meyer lemon and some fresh herbs provide the oomph.

This is a delicious side dish recipe, particularly wonderful with firm fish such as salmon. My change was to skip peeling the potatoes, which have thin skins anyway. If you can't find crème fraîche, use drained plain yogurt or even sour cream. Change up the herbs, if desired, but don't leave out the parsley.

Meyers have thinner skins than Eureka lemons. A microplane zester gets the
peel off without digging into the white pith underneath.
Also, you could skip the vinaigrette altogether, since the basic flavors are in the potatoes, or use just half of it, saving the rest for a salad or to pour over your broiled chicken or fish.

Meyer lemon and herb potatoes
Adapted from a recipe by Bobby Flay
Serves 4-6

Ingredients:

For the potatoes:
2 pounds gold potatoes, such as Yukon gold, washed and diced
Kosher salt
1/2 cup crème fraîche, drained plain yogurt or sour cream
Finely grated zest of 1 Meyer lemon (about 1 tablespoon)
2 tablespoons finely chopped flat-leaf parsley leaves
2 teaspoons finely chopped fresh oregano
2 teaspoons finely chopped fresh chives
Ground black pepper

For the vinaigrette:
2 tablespoons Meyer lemon juice
1 1/2 teaspoons Dijon mustard
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 teaspoon finely chopped fresh flat-leaf parsley leaves
1/2 teaspoon finely chopped fresh oregano

Instructions:

Put the diced potatoes in a 4-quart saucepan and cover with cold water by 2 inches. Add 1 tablespoon kosher salt and bring pot to boil over high heat. Reduce to simmer, cover and cook until fork-tender. (For me this was about 10 minutes, but it will depend on the size the potatoes were diced.)

The finished not-quite-mashed potatoes have the vinaigrette poured over the top.
While the potatoes cook, make the vinaigrette. Whisk together the lemon juice and mustard in a small bowl or glass measuring cup until combined. Slowly add the olive oil until emulsified. Season to taste with salt and pepper. Stir in parsley and oregano; set aside.

When the potatoes are cooked, drain well, then return them to the pan and put back over low heat, stirring a few times, to dry them well. Add the crème fraîche, lemon zest, parsley, oregano and chives. Season to taste with salt and pepper. Gently crush with a potato masher until combined. If desired, at this point potatoes may be covered and kept in a warm oven for up to 30 minutes.

To serve, transfer to a warmed bowl and drizzle with some or all of the vinaigrette while still hot.

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Dig In: Garden Checklist

For week of March 24:

In between cloud bursts, try to catch up with early spring chores. 

* Attack weeds now! Get them before they flower and go to seed. Take a hoe and whack them as soon as they sprout. Aim for 1 inch below the soil line.

* Start preparing vegetable beds. Spade in compost and other amendments.

* Prune and fertilize spring-flowering shrubs after bloom.

* Feed camellias at the end of their bloom cycle. Pick up browned and fallen flowers to help corral blossom blight.

* Feed citrus trees, which are now in bloom and setting fruit. To prevent sunburn and borer problems on young trees, paint the exposed portion of the trunk with diluted white latex (water-based) interior paint. Dilute the paint with an equal amount of cold water before application.

* Feed roses with a balanced fertilizer (such as 10-10-10, the ratio of nitrogen, phosphorus and potassium available in that product).

* Prune and fertilize spring-flowering shrubs and trees after they bloom. Try using well-composted manure, spread 1-inch thick under the tree. This serves as both fertilizer and mulch, retaining moisture while cutting down on weeds.

* Cut back and fertilize perennial herbs to encourage new growth.

* Seed and renovate the lawn (if you still have one). Feed cool-season grasses such as bent, blue, rye and fescue with a slow-release fertilizer. Check the irrigation system and perform maintenance. Make sure sprinkler heads are turned toward the lawn, not the sidewalk.

* In the vegetable garden, transplant lettuce and cole family plants, such as cabbage, broccoli, collards and kale.

* Seed chard and beets directly into the ground.

* Plant summer bulbs, including gladiolus, tuberous begonias and callas. Also plant dahlia tubers.

* Shop for perennials. Many varieties are available in local nurseries and at plant events. They can be transplanted now while the weather remains relatively cool.

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