August 27, 2016
Dinner, Side Dishes, Vegetables,
Potatoes , Australian, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Summer, Sunday Dinner, Winter, Weeknight Meals, Stove Top, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian more
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"Another recipe find from the Sydney Market.
This was enjoyed by the whole family, such fresh flavours and this makes for a wonderful side to almost anything."
Place potatoes into a large saucepan of water, cover and bring to the boil. Reduce heat and gently boil, uncovered, for 8-10 minutes - ONLY - until just tender - remove from heat and then drain, refresh in cold water and halve potatoes lengthways and set aside.
Heat the oil in a large non-stick frying pan over medium-high heat and add the potatoes and cook, turning occasionally, for 5–6 minutes until golden. Add the green onions, garlic, lemon juice and add half the chopped parsley and season with pepper to taste and gently toss to combine.
Spoon into a serving bowl, sprinkle with remaining parsley and serve with lemon wedges.
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