Which is good, since I've made them three times since July 4th. What can I say? They're addictive. Especially with the minced preserved lemon I added to the basic recipe. Really anything with preserved lemon is delicious, but crunchy, salty potatoes with preserved lemon? The Kill. Here's the recipe for the version I put together.
If you recall, on the 4th I served them alongside no-fail pork ribs and mini burgers. I've since served them with grilled steaks with herb butter, grilled lamb chops, and tonight's version - greens dressed with a harissa vinaigrette, topped with olives and almonds, and finished with a poached egg.
That's right, another poached egg. Some people eat chocolate several times per week.
I eat poached eggs.
In fact, if you're new to reading Fresh Tart, courtesy of Food News Journal, Minnesota Public Radio, Minnesota Monthly magazine, Twitter, or Facebook - thank you for stopping by. I'm honored that you clicked through. And I hope that you find tasty things!