Lemon-Scented Potatoes

2 Ratings
  • 5 2
  • 4 0
  • 3 0
  • 2 0
  • 1 0

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

Martha Stewart Living, December/January 1996

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Recipe Summary

Servings:
4
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Ingredients

Directions

  • 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.

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  • 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.

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Reviews (11)

2 Ratings
  • 5 2
  • 4 0
  • 3 0
  • 2 0
  • 1 0
Martha Stewart Member
01/06/2020
What about the curry chicken recipes that this was published with originally? And the spinach with Indian spices...
Martha Stewart Member
01/06/2020
What about the curry chicken recipes that this was published with originally? And the spinach with Indian spices...
Martha Stewart Member
03/08/2009
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
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Martha Stewart Member
03/07/2009
Too bad the recipe is incomplete as I wanted to cook it tonight.
Martha Stewart Member
03/07/2009
what happened to the potaoes,lemon juice and the corianer????????????
Martha Stewart Member
03/06/2009
Where's the rest of the recipe????
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Martha Stewart Member
03/05/2009
Thank you for providing the rest of the recipe. I am going to make this tonight!
Martha Stewart Member
03/05/2009
Thank you for providing the rest of the recipe. I am going to make this tonight!
Martha Stewart Member
03/05/2009
Thank you for providing the rest of the recipe. I am going to make this tonight!
Martha Stewart Member
01/12/2009
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.
Martha Stewart Member
09/10/2008
Where is the rest of this recipe?
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