How about this wonderful side dish as part of your Thanksgiving Dinner? This Lemon Olive Creamer Potatoes dish is marvelous, simply cracking.
If you’re looking for an alternative to the traditional holiday potatoes side dish, give this recipe a try. It’s an elegant side dish, therefore, great for a celebration meal. It will also make for a nice side for a regular meal, to break up the monotony of weeknight dinners.
This is a new recipe. The motivation for this dish was to avoid waste. I recently bought 1 lb of Castelvetrano olives, lots of lemons and a large bunch of parsley and I was having trouble using it all. So I thought, why not combine these wonderful ingredients and then add the mixture to some some potatoes. It will taste wonderful, I thought. So I did, and I was right!
I love Castelvetrano olives. They have a mild, buttery flavor and I just can’t get enough of them. Castelvetrano olives are snacking olives and whenever I can I add them to my charcuterie plates I do. Also, I pop one or two in my mouth whenever I pass the fridge. If you can’t find Castelvetrano olives, any green olives will do, just choose a variety that is mild in taste.
I used Meyer lemons in this recipe, for one reason only, as I mentioned previously, I had a boat load in the fridge. They were on sale at my grocery store, so I went ahead and bought a job lot. However, any lemons will do, so don’t go search for Meyer lemons.
Lemon Olive Creamer Potatoes is a delicious dish. Be careful, I found I kept popping mouthfuls in my mouth before serving them. I had to halve my portion when I was ready to sit down for dinner as I had enjoyed enough for a meal while creating the dish.
I really like this dish with fish, I served it with swordfish a couple of weeks ago. It’s also great with chicken.