- 700g kipfler potatoes
- 3 Tbsp unsalted butter
- juice of 1 lemon
- salt flakes and freshly-milled black pepper
- ½ bunch parsley, finely chopped
1 Steam the potatoes over a saucepan of simmering water for 30 minutes, until tender, the use a small sharp knife to peel them while still warm.
2 Halve the potatoes. Put the butter in a large frying pan over a moderate heat and cook until nut-brown, then add the potatoes and fry until browned. Add the lemon juice, season with salt and pepper, then sprinkle with parsley and serve.