Recipes that are delicious and that always work!

You know these recipes are delicious because if I didn't think that they were fabulous . . . I wouldn't be showing them to you. You can also be sure that these recipes work for the same reason! The rest is simply a matter of taste.

Wednesday, 2 December 2015

Slow-fried Lemon & Oregano Potatoes

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I have always loved potatoes in any way shape or form. I think they must be one of the most versatile vegetables in the kitchen.  You can do anything with them.  I was recently sent a cookbook to review, entitled Make It Easy Cookbook, by Jane Lovett an d as soon as I saw the recipe for Slow Fried Lemon and Oregano Potatoes in it, I knew that I had to make them!  Simple ingredients, simply prepared with extraordinary taste results!

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In Make It Easy Cookbooke, Jane Lovett offers more than 100 delicious recipes that emphasize getting much of the work done ahead of time, so that by the time your guests arrive you can enjoy their company rather than worry about what you should be doing in the kitchen.  I am all for that!

The book consists of ten delicious chapters including the introduction:  Soups and Starters, Fish and Shellfish, Meat, Poultry, Weekend Lunches, Vegetables and Salads, Desserts, Quick Nibbles and Drinks and finally Bits, Bobs and Basics.

In the introdcution she takes us on a visit to her garden, along with her top tips, some notes on presentation, cooking for friends and some does and don'ts along with general information.

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From baked Vietnamese sea bass to slow roast shoulder of lamb boulangere . . . from parmesan-baked fennel to ginger creams with pistachio brittle, these foolproof recipes have been testes and perfected by the author in countless demonstrations at classes, shows and other events.

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Interspersed between the recipes are delicious looking photographs that really tempt the eye and make you want to get into the kitchen and start cooking!

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Jane Lovett is an experience cook who runs cookery demonstrations from her home and around the country.  She writes a regular food column for a regional newspaper and a monthly magazine and contributes to other publications.  Having trained at the Cordon Bleu in London, she has worked at Leiths Good Good, and taught at Leiths School of Food & Wine.  Her website can be found at 

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Of course the proof of every pudding is in the eating, in otherwords . . .  I could never recommend a book for you to buy without giving it a good workout myself!

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This is the photo of the potatoes in the book, and as you can see, mine look very similar!

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Every recipe I have tried in the book has worked out very well.  Clear concise instructions and well written, with a wide variety of choice for every level of expertise, I think this is a book that the cook on your Christmas List would love to receive!

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It's not overly large and bulky and has a handy wipe clean cover, plus the pages are of quality paper.   In short, this is a winner, winner chicken dinner!

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*Slow Fried Lemon and Oregano Potatoes*
Serves 4 - 6

A delicious potato side dish adapted from the cookery book by Jane Lovett, entitled Make It Easy Cookbook. 

1 kg (2 1/4 pounds) waxy salad potatoes
olive oil
a knob of butter
2 cloves of garlic, peeled and finely chopped
few sprigs of fresh oregano, or a pinch of dried
the juice and zest of one unwaxed lemon
1 tsp fine sea salt
freshly ground black pepper
a few handfuls of fresh spinach leaves (optional) 

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Slice the potatoes lengthwise into 1/8 inch thick slices.  Heat a little olive oil in a saute pan along with a generous knob of butter.  (Make sure the pan has a tight fitting lid.)  Add the potaotes, garlic, oregano, lemon zest and juice, and some salt and pepper.  Toss together gently to combine.  Cover with the lid and cook as slowly as possible over low heat for about an hour, turning them over from time to time.  The potatoes should be soft, golden and almost jammy and sticky  They may even fall apart slightly.  If you prefer them to be a bit more golden and crispy, cook them over hight heat for a few minutes with the lid off.   Check for seasoning and if using the spinach, add it to the pan, a handful at a time, just prior to serving, allowing it to wilt inbetween each addition.

Get Ahead Tip:
Cook the potatoes several hour0s in advance, leave in the pan and reheat with the spinach, if using, when required.

(I did this.  Went out shopping and came back and re-heated them for our supper and they were perfect as you can see above!)

Make It Easy Cookbook
Foolproof, Stylish ad Delicious Do-Ahead Recipes
by Jane Lovett
Publication:  26 November 2015 by IMM lifestyle books
RRP £12.99, paperback
ISBN 9781504800549


  1. Simple but looks so delicious.!!yummy!!
    Can't resists to try this out.!!
    Thanks for sharing such amazing recipe with us.

    1. You're welcome Meigan. It is really very good! xo

  2. This sounds perfect for Christmas dinner, We have ham and turkey this will go along with the mashed potatoes. I am always looking for another potato dish, must be the Irish in me GGGrandmother was from county Cork. Happy holidays from Rhode Island. mary

    1. These are seriously very good Mary! Great choice! Xo


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