This Time Around They are Served on a Bed of Creamy Feta.
I had some Yukon Gold potatoes and decided to make my recipe for Crispy Skillet Potatoes. But I also had some really good feta cheese and thought I’d combine it with crème fraîche and make a creamy sauce to serve with the potatoes. I wanted the sauce to pack a real flavor punch, so I added half of a preserved lemon with a little bit of its juice, along with some fresh lemon zest.
I blitzed all the ingredients in my mini food processor, spread it onto a platter and topped it with the hot potatoes straight from the skillet. After sprinkling on some hot smoked paprika, urfa biber, and chopped parsley, I was good to go.
And if you should happen to have a roast beef or whole chicken roasting in the oven, you’re free to spend your time making these potatoes. Make sure you serve them by scooping some of the sauce up with each serving. The combination of the super crisp potatoes and the creamy bright sauce is really irresistible.
Crispy Skillet Potatoes, Chapter 2
4
servingsCrispy Cubes of Potatoes are Cooked in a Skillet and Served on a Bed of Creamy Feta Sauce.
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Ingredients
7 ounces 7 (198g) feta cheese
5 tablespoons 5 crème fraîche
1/2 1/2 preserved lemon, skin only
1 teaspoon 1 liquid from the jar of preserved lemons
2 teaspoons 2 fresh lemon zest
Salt and freshly ground black pepper
1 teaspoon 1 hot smoked paprika
1 teaspoon 1 urfa biber
1 tablespoon 1 chopped flat leaf parsley
Directions
- Combine the feta, crème fraîche, preserved lemon, preserved lemon juice, and lemon zest in a food processor and blitz until smooth. Set aside.
- Cook the potatoes according to the recipe directions, seasoning well with salt and plenty of black pepper. Spread the feta cream sauce onto a platter and top with the potatoes, hot smoked paprika, urfa biber, and parsley. Serve it up and enjoy!
Equipment
- 12 inch Skillet