Home › The Principles of Cookery › POTATOES (a la Provencale)

POTATOES (a la Provencale)

Put a small piece of butter or three table-spoonfuls of oil into a stewpan, with three beads of garlic, the rind of a quarter of a lemon, and some parsley, all chopped very fine; add a little grated nutmeg, pepper and salt. Peel some small potatoes, and let them stew in this mixture until tender. If large potatoes are used they must be cut up into pieces. Add the juice of a lemon before serving.