Greek Lemon Potatoes

This recipe is adapted from a dish we were served on Corfu.
Vegetable Dish

2 lbs 900g medium sized new potatoes
2 ozs 50g margarine
2 Tblsp lemon juice
1 vegetable stock cube
salt and pepper
Parsley to garnish
Heat the oven to 200 C, 400 F, GM 6.
Wash, and if desired scrape, the potatoes and quarter lengthways.
Arrange the potatoes, in a single layer, in a large ovenproof dish. Dot with margarine and sprinkle with 1 tablespoon of lemon juice. Crumble the stock cube over the top and season with salt and pepper.
Bake the potatoes for 30 minutes turning them once.
Remove them from the oven and pour off the excess fat. Sprinkle the remaining lemon juice over the potatoes and return to the oven for 20 minutes or until soft when pricked with a fork.
Place in a serving dish and sprinkle with chopped parsley.
Serves 4 people.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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