Lemon-Scented Potatoes
All-purpose potatoes, like Yukon gold, work well in this recipe, but your favorite variety can be substituted.
Martha Stewart Living, December/January 1996
2 Ratings
- 5 star values: 2
- 4 star values: 0
- 3 star values: 0
- 2 star values: 0
- 1 star values: 0
Martha Stewart Member
Rating: 5.0 stars
What about the curry chicken recipes that this was published with originally? And the spinach with Indian spices...
Martha Stewart Member
Rating: 5.0 stars
What about the curry chicken recipes that this was published with originally? And the spinach with Indian spices...
Martha Stewart Member
Rating: Unrated
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
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Martha Stewart Member
Rating: Unrated
Too bad the recipe is incomplete as I wanted to cook it tonight.
Martha Stewart Member
Rating: Unrated
what happened to the potaoes,lemon juice and the corianer????????????
Martha Stewart Member
Rating: Unrated
Where's the rest of the recipe????
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Martha Stewart Member
Rating: Unrated
Thank you for providing the rest of the recipe. I am going to make this tonight!
Martha Stewart Member
Rating: Unrated
Thank you for providing the rest of the recipe. I am going to make this tonight!
Martha Stewart Member
Rating: Unrated
Thank you for providing the rest of the recipe. I am going to make this tonight!
Martha Stewart Member
Rating: Unrated
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.
Martha Stewart Member
Rating: Unrated
Where is the rest of this recipe?