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.
- 2 teaspoons olive oil
- 5 medium potatoes, scrubbed and cut into 1/4 inch-thick slices
- 2 cups chicken bouillon
- 1⁄4 cup lemon juice
- 1 teaspoon lemon peel, grated
- 1⁄2 teaspoon dill, dried
- 1⁄2 teaspoon garlic, minced
- 1⁄8 teaspoon pepper
Directions See How It's Made
- 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!