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Lemon Potatoes with Tomato Salsa

Lemon Pasta with Tomato Salsa - Mostly Beige - Recipes for picky eaters

Now, here is something completely different. Before you go on this journey, please be aware that the flavors are a bit unusual. After all, how often have you eaten potatoes that have a distinct lemon flavor? See! Be that as it may, if you are adventurous, then this is certainly a good recipe to try out. It’s yummy and cheesy and makes you feel good. It’s got lots of flavor, diverse textures, and is - of course - mostly beige. And who knows? Maybe your picky eater is picky because he/she isn’t fond of run-of-the-mill flavors? I encourage you to give it a shot!


8 medium-small Russet potatoes

½ lemon

1 tsp Hungarian sweet paprika

2 garlic gloves

4 Tbs. olive oil

1 scallion

2 medium tomatoes

½ lb. Gruyere cheese - either thick slices or coarsely grated.


freshly-ground pepper

Let’s get started:

Preheat the oven to 400 degrees. Cut the potatoes in half and place them, cut side up, into a gratin dish. Bake for 10 minutes. While the potatoes are baking, grate the rind off the lemon and add to a small bowl.

Next, squeeze the juice from the lemon and put into a different bowl. Set this bowl aside.

Add the paprika to the bowl with the lemon rind. Thinly slice the garlic and add to the same bowl. Add 3 Tbs. to the bowl as well. Mix it all up to create a nice-looking marinade.

By now, your potatoes should have been baking for roughly ten minutes. Open the oven, and carefully pour the marinade over all of the potatoes. Close the oven and bake for another 25 to 30 minutes, making sure the garlic doesn’t burn. The potatoes should be a nice golden hue.

While the potatoes are baking yet again, get started on the salsa:

Cut the scallions into thin slices and add to the bowl with the lemon juice. Core the tomatoes and remove the seeds. Finely cube the tomatoes and also add to the bowl. Add salt and pepper to taste. Set aside until the potatoes are done. Once the potatoes look appetizing, remove the gratin dish from the oven and spoon the salsa on top.

Cover the potatoes and salsa with the Gruyere cheese and put the who shebang back in the oven. Bake for another 15 minutes until the cheese has melted, is bubbly, and has started to brown in places.

Serve with a simple green salad to complete the meal.

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