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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 8 |
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These potatoes are good with anything but especially good with seafood. First had them at a friend's dinner party, served with dilled salmon, and of course had to have the recipe. 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 potatoes (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°F for 2-3 hours, uncovered, 'til fork tender.
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