柠檬迷迭香土豆

            Sautéed potatoes with lemon and rosemary

                                                                                                                   By James Martin

Ingredients                                            

    2 tbsp olive oil                                                两勺橄榄油

    knob of butter                                                一小块黄油

    200g new potatoes, halved lengthways      200g 新土豆，纵向切开

    2 sprigs fresh rosemary                                2小枝新鲜迷迭香叶

    2 garlic cloves, peeled, crushed                  2瓣蒜，去皮、切碎      

    1 lemon, juice only                                         1个柠檬，仅取汁

    sea salt and freshly ground black pepper    海盐、现磨黑胡椒

Method

Heat the oil and butter in a deep frying pan. Add the potatoes and fry for 5-6 minutes.

橄榄油和黄油入炒锅，加热；加土豆，剪5-6分钟。

Add the rosemary and garlic to the pan and continue to fry, turning occasionally, over a medium to high heat for 5 minutes, or until cooked through.

加迷迭香和蒜，中高火继续煎5分钟至两面金黄。

Squeeze over the lemon juice and season with sea salt and freshly ground black pepper.

挤入柠檬汁，撒盐和胡椒。