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Lemon-Scented Potatoes

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

Source: Martha Stewart Living, December/January 1996
Servings

Ingredients

Directions

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  • suzannehunt
    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
    Reply
  • gawd12
    7 MAR, 2009
    Too bad the recipe is incomplete as I wanted to cook it tonight.
    Reply
  • ikka
    7 MAR, 2009
    what happened to the potaoes,lemon juice and the corianer????????????
    Reply
  • Olliecat1
    6 MAR, 2009
    Where's the rest of the recipe????
    Reply
  • prush123
    5 MAR, 2009
    Thank you for providing the rest of the recipe. I am going to make this tonight!
    Reply
  • prush123
    5 MAR, 2009
    Thank you for providing the rest of the recipe. I am going to make this tonight!
    Reply
  • prush123
    5 MAR, 2009
    Thank you for providing the rest of the recipe. I am going to make this tonight!
    Reply
  • jmcsmd
    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.
    Reply
  • lprp8
    10 SEP, 2008
    Where is the rest of this recipe?
    Reply

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