Lemon Potatoes

READY IN: 35mins
Recipe by MA HIKER

A family favorite at our house - modified from "Simply Light Cooking" cookbook with some time-savers noted in the recipe.

Top Review by Blossom in Seattle

This was delicious! I somehow ended up with a lot of liquid which didn't seem right, but turned out to be just fine. I used red potatoes instead of brown because i like them better, and i used rosemary instead of dill.

Ingredients Nutrition


  1. 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).
  2. 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.
  3. 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.
  4. 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!

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