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Lemon-Scented Potatoes

All-purpose potatoes, like Yukon gold, work well in this recipe, but your favorite variety can be substituted.

  • servings: 4

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Ingredients

  • 4 medium Yukon gold potatoes (1 1/2 pounds), peeled
  • 2 tablespoons olive oil
  • One 3-inch cinnamon stick
  • 1 1/2 teaspoons ground cumin
  • Salt and freshly ground pepper, to taste
  • 2 tablespoons fresh lemon juice
  • 1 cup homemade or low-sodium canned chicken stock, skimmed of fat
  • 2 tablespoons roughly chopped cilantro

Directions

  1. Step 1

    Cut potatoes in half, then cut each half into 1/4-inch-thick slices. Pour oil into large nonstick skillet, and place over medium heat. When oil is hot, add cinnamon stick and cumin; cook, stirring, for 30 seconds.

  2. Step 2

    Add the potatoes, and season with salt and pepper; raise heat to high. Cook, stirring occasionally, until the potatoes are golden brown on both sides, 6 to 7 minutes. Stir in the lemon juice and chicken stock, add salt and pepper to taste, cover, and reduce heat to medium low. Cook the potatoes until very tender, 25 to 30 minutes. Toss in the cilantro, and transfer to a serving dish.

Source
Martha Stewart Living, December/January 1996/1997

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Reviews (9)

  • 8 Mar, 2009

    Thanks to jmcsmd for the rest of this recipe. I tried several ways and was not able to find it. It is hard to believe that Martha Stewart's staff has not corrected this. Thanks again. Suzanne

  • 7 Mar, 2009

    Too bad the recipe is incomplete as I wanted to cook it tonight.

  • 7 Mar, 2009

    what happened to the potaoes,lemon juice and the corianer????????????

  • 6 Mar, 2009

    Where's the rest of the recipe????

  • 5 Mar, 2009

    Thank you for providing the rest of the recipe. I am going to make this tonight!

  • 5 Mar, 2009

    Thank you for providing the rest of the recipe. I am going to make this tonight!

  • 5 Mar, 2009

    Thank you for providing the rest of the recipe. I am going to make this tonight!

  • 12 Jan, 2009

    Found this when I googled the recipe name:

    2. Add the potatoes, and season with salt and pepper; raise heat to high. Cook, stirring occasionally, until the potatoes are golden brown on both sides, 6 to 7 minutes. Stir in the lemon juice and chicken stock, add salt and pepper to taste, cover, and reduce heat to medium low. Cook the potatoes until very tender, 25 to 30 minutes. Toss in the cilantro, and transfer to a serving dish.

  • 10 Sep, 2008

    Where is the rest of this recipe?