Lovely crisp spuds with a great "twang" from the lemon. Rather than use good broth, I used stock cubes & water to save on waste, worked a treat.
*Made for Australia/NZ Swap #38* I used baby red potatoes, and they needed almost 15 minutes to be fork tender. Followed the recipe with times and amounts. Finished in the oven @ 350*. Did bother me a tad to use 3 cups of chicken broth, then discard. They were tasty enough, brightened by last splash of lemon juice. Doubt that I would use this labor intensive method again. Thanks for posting, Chili Spice.
This was a really nice recipe, which added great flavour to the potatoes. I made the first few steps in the microwave without any problems and baked the potaoes in the oven from then on. I had large potaoes so I quarted them. I did have a lot of broth leftover from cooking the potaotes and wondered how it would go if I froze it to use again for next time, but I chickened out!!! lol This is a recipe that would go well on the grill/B.B.Q on a summers night, or for a cold winters night as a side dish. Cold tonight here and it made for a wonderful side dish the whole family enjoyed. The flavours are wonderful when the potatoes are cooked this way. Thanks CHILLI SPICE, a very nice recipe I will be serving again, all year round!
This was a nice, summer-style dish. I was a bit confused at first with the recipe, as it calls for "0" potatoes, but easily figured out the quantity by looking at the servings indicated. These potatoes are flavored nicely by the chicken broth mixture as well as the grilling process. Very nice! Thank you! (Made and reviewed for NZ/AUS Recipe Swap #28, May'09)