28 January 2010

POTATOES WITH LEMON, ROSEMARY & BUTTER

This is very simple potato dish is always a hit. It's in my Matakana book and a friend came by the other day to purchase a copy of the book specifically so she could do this recipe to accompany her barbecued lamb. I love the aroma of lemons and rosemary together, and although this is very buttery, it is very delicious and an absolute favourite of ours throughout the year.

• 1.5 kg Agria potatoes, peeled and cut into wedges
• 100g butter, melted
• Grated zest of 1 lemon
• 3-4 rosemary sprigs, chopped
• Salt and freshly ground black pepper
• 1 cup chicken stock

Use a little of the butter to grease an ovenproof dish. Preheat the oven to 200°C. Arrange the potato wedges in the dish, and pour the melted butter over them. Grate the lemon zest directly onto the potatoes, and then sprinkle over the chopped rosemary and the salt and pepper. Heat the chicken stock and pour this carefully into the dish around the edges so that all the delicious seasonings remain over the potatoes. Bake for about one hour until the potatoes are golden and crisp and the chicken stock has been thoroughly absorbed. Serve at once. Serves 6-8.

Recipe by Lauraine Jacobs