Healthy Recipes and more
Another great summer dish. Inexpensive and easy to prepare. I categorized it as dinner but it works great as lunch too. You can easily store it overnight and add to your lunchbox the next morning. It’s extremely low on weight watchers points too, with only 2 points for the potatoes itself and none for the marinade.
4 lbs potatoes
2 (yellow) lemons
1 c vegetable stock
1 red onion
1/2 c chopped parsley
2 garlic cloves
3 tbs vinegar (optional)
preparation couldn’t be easier. Peel, square and cook potatoes. While they are cooking you can chop the garlic cloves, onion and parsley. Also divide one of the lemons in 16 slices and remove seed. When the potatoes are done, place them in a big bowl and let them cool down. You can use the same pan you used for the potatoes and boil garlic cloves, onion and 1/4 c parsley in the vegetable stock for 3 – 5 minutes.
Mix lemon slices with potatoes, and spill sauce over it. Cut lemon in half and add its juice. Add remaining parsley, taste with salt and stir.
It’s usually eaten cold, so you should store it in the fridge for at least 2 hours. Serve with green salad. Makes 4 – 5 servings