Prep Time
10 min
Cook Time
1h 15 min
Yields
6 - 8 servings
Deliciously simple, these savoury spuds with lemon make a marvellous match with fish or chicken. They also travel well in a slow cooker, making them a perfect potluck dish.
Courtesy of Linda Seeman-Korte, Saskatoon
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ingredients
½
cup (125 mL) butter, melted
¼
cup (50 mL) lemon juice
2
Tbsp (30 mL) powdered chicken soup base
1
tsp (5 mL) dried oregano
1
tsp (5 mL) salt
¼
tsp (1 mL) pepper
2 ¼
lb(s) (1 kg) potatoes, peeled and quartered
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directions
Step 1
In a large bowl, combine butter, lemon juice, chicken soup base, oregano, salt and pepper. Add potatoes; toss to coat evenly in butter mixture.
Step 2
Transfer seasoned potatoes to ungreased baking sheet. Bake in 450ºF (230ºC) oven, turning every 5 to 10 minutes, for about 60 minutes or until golden brown and fork-tender.
Step 3
Remove from oven and serve.