Recipes

1. Place potatoes in a pan with enough boiling water to cover. Boil over a medium heat for 12 minutes, until almost tender. Drain and cool. Cut into 5mm slices

2. Heat oil in a large non stock frying pan over a medium heat. Add leek, cover and saute for 5 minutes, shaking pan frequently while in contact with heat. Using a slotted spoon, transfer leek to a paper towel lined plate.

3. Add half the margarine and half the potatoes to the pan. Cook for 5 minutes, turn over and cook for a further 5 minutes. Transfer potatoes to plate with leek. Add remaining margarine and potatoes to pan and cook as directed.

4. Mix lemon rind, lemon juice, parsley, garlic, mustard and pepper together in a small bowl. Return leek and all potatoes to pan. heat through until hot, about 2 minutes. Pour lemon mixture over and serve immediately.

PREPARE IN ADVANCE

Prepare this dish a few hours in advance; place in a microwave safe dish and microwave on Medium for 5 to 7 minutes, until heated through.

COOK'S TIPS

Select small potatoes for best presentation. They will give attractive small round slices. For added colour use the green part of the leek.

To saute potatoes in a low-fat recipe, cook half the quantity (in a single layer in possible) in half the fat. Remove, then repeat with remaining potatoes and fat.

Recipe from Quick, Light & Delicious