Lemony French Potatoes

Brett:  To be at their best, these must cook until well-browned on the bottoms.  I generally prepare these without oppressive measuring devices slowing me down.  I can safely say, however, that I usually add at least ½ cup of flour (rather than the ¼ cup called for in the recipe).

Caroline: Remember the lemon juice.

INGREDIENTS:

2 Pounds of potatoes (use what you have, they don't need to be fancy)

1 medium onion, chopped

1/4 Cup Flour

1/4 Olive Oil

2 TBS Fresh or Dried Parsley

1/2 tsp Ground Nutmeg

Juice of 1 lemon (or about a quarter cup)

PREPARATION:

Heat oven to 450° F

Time until finished: About 2 hours

1. Wash potatoes thoroughly and cut into half-inch cubes.
2. Parboil for 3 minutes, then drain.
3. Place in a large bowl and toss with the olive oil (¼ cup).
4. Add:

• 1 medium onion, chopped
• ¼ Cup Flour
• ¼ Olive Oil
• 2 TBS Fresh or Dried Parsley
• ½ tsp Ground Nutmeg

5.     Spread in a large, shallow, oiled/sprayed baking dish/pan.

6.     Bake for 23-62 minutes (until bottoms are nicely browned).  Time varies by size of pieces and how deep they are in the pan.

7.     Remove from the oven and sprinkle (the potatoes, not the oven) with the lemon juice.