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Categories:Viewed: 39 - Published at: 6 years ago
Ingredients
- 2 teaspoons olive oil
- 5 medium potatoes, scrubbed and cut into 1/4 inch-thick slices
- 2 cups chicken bouillon
- 14 cup lemon juice
- 1 teaspoon lemon peel, grated
- 12 teaspoon dill, dried
- 12 teaspoon garlic, minced
- 18 teaspoon pepper
Method
- In a non-stick skillet heat oil; brown potatoes for about 5 - 10 minutes stirring every minute or so (you can skip this step and go directly to next step adding potatoes & remaining ingredients to skillet to save time).
- Add remaining ingredients to skillet and stir to combine.
- Reduce heat to low, cover and let cook until potatoes are tender, about 15-20 minutes.
- Note - I use about a teaspoon of the McCormick salt free seasoning blend called "It's a Dilly" instead of the last 4 ingredients on the list - a time saver and gives it a really nice flavor.
- Second note - original recipe says good served warm or cold - like a potato salad?
- I haven't tried it cold, but it certainly has potential!
