October 23rd, 2006|
The juice from a couple of lemons.
Some powder vegetable stock, I use Vegeta.
Enough hot water to almost submerge the spuds once peeled and chopped.
A little olive oil.
Put spuds in roasting pan.
mix vegetable stock with hot water and lemon juice.
pour liquid over spuds and sprinkle with olive oil.
Roast in a hot oven for 1 to 1.5 hours, turning once.
They are done when the tops scorch a little and the spuds are tender. Serve with the remaining liquid in the pan poured over as a sauce (it should reduce to a small amount during cooking) if it dries out before the spuds are cooked add some more liquid.
Add extra lemon wedges on the side if you like.
If you use Vegeta do not add salt during cooking as it is quite salty, otherwise salt to taste.
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