These potatoes are good with anything but especially good with seafood. First had them at a friends dinner party, served with dilled salmon, and of course had to have the recipe.

Posted on: Sep 21, 2001

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Ingredients

2 cups chicken stock

1/4 cup olive oil (extra virgin)

1/4 cup fresh squeezed lemon juice

dry mustard

salt and pepper

6-10 potato (russet)

Directions

1
Peel and quarter potatoes.
2
Place in roaster, in one layer.
3
Whisk together chicken stock, olive oil, lemon juice, dry mustard, salt and pepper.
4
Taste and adjust.
5
Pour mixture over potatoes.
6
Bake in a slow oven at 300-350 degrees for 2-3 hours uncovered'til fork tender.

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Featured Reviews for This Recipe

From: Laffer

On Feb 25, 2008

Another winner here! Even though I would change it a wee bit next time I am sticking with 5 stars as most everyone else thought it was perfect as it is. The only thing I would change would be to add more lemon juice, perhaps 2 tblsp more. I would have liked that extra lemon flavour. The lemon was there but sort of hiding in the background. I wasn't sure how much mustard to use as it wasn't noted so I added about 1/2 tsp. This was a success at our table and we thanks you for sharing.

1 person found this review helpful

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From: ceruleanseven

On Feb 11, 2008

I just popped these into the oven and went to a movie with the girls! My husband especially liked these (and usually object to lemon-flavored things). I didn't have any dry mustard on hand, so I used prepared, and it certainly was a welcome aroma when I got home Served with chicken & artisan bread. Will use this recipe again!

1 person found this review helpful

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From: Kate in Ontario

On Apr 22, 2002

These potatoes were easy and delicious. I was running short of time so I cooked them at 375 for 45 minutes. They turned out nice and crispy on the outside. I also added lemon pepper seaoning as I am addicted to it. Thanks so much for a great recipe.

16 people found this review helpful

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From: MizzNezz

On Mar 12, 2002

A great side dish! Had them with my Sauted Salmon and steamed broccoli. The lemon flavor is not overpowering, just right. We will use this again!

11 people found this review helpful

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Nutrition Facts
Serving Size 1 (313g) Recipe makes 6 servings
Calories 274
Calories from Fat 91		(33%)
Amount Per Serving		%DV
	Total Fat 10.2g	15%
	Saturated Fat 1.6g	7%
	Monounsaturated Fat 7.0g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 2mg		0%
Sodium 127mg		5%
Potassium 993mg		28%
Total Carbohydrate 40.9g		13%
	Dietary Fiber 4.7g	18%
	Sugars 3.2g
Protein 6.4g		12%
Vitamin A 8mcg		0%
Vitamin B6 0.7mg		34%
Vitamin B12 0.0mcg		0%
Vitamin C 46mg		77%
Vitamin E 1mcg		3%
Calcium 28mg		2%
Iron 1mg		10%
detailed view... how is this calculated?

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Lemon Roast Potatoes

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Ingredients

Directions

1

2

3

4

5

6

Questions about this recipe?

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Featured Reviews for This Recipe

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My Notes: