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Lemon Roasted Potatoes
By Susan Nye

Printer friendly

The lemon brightens up the potatoes
and makes them a little special.
Definitely more spring-like! Enjoy!

Serves 8

2-2 1/2 pounds red skin potatoes,
washed dried and quartered
1/4 cup olive oil
1/2 cup chicken stock or water
Juice of 1 freshly squeezed lemon
Kosher or sea salt and freshly ground black pepper to taste

1.        Preheat oven to 375 degrees. Place the potatoes in a metal roasting pan
large enough to fit them in a single layer. Add the chicken stock, olive oil,
lemon juice, salt and pepper. Toss the potatoes to coat.

2.        Roast, uncovered, until fork-tender and brown on the edges, about 45
minutes. Turn the potatoes halfway through for even browning; add a little
water if all the liquid has been absorbed before they are cooked through and
golden brown.
The Heart of New England
Celebrating the unique character & culture of Maine ~ New Hampshire ~ Vermont
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