8 large potatoes, cut into 1/2-inch cubes (about 8 cups)
1/3 cup margarine or butter, melted
1/4 cup lemon juice
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon coarsely ground pepper
1 small onion, chopped (about 1/4 cup)
Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add potatoes. Heat to boiling; reduce heat. Cover and simmer just until tender, about 12 minutes; drain. Mix remaining ingredients; toss with potatoes. Spoon into ungreased 1-1/2-quart casserole. Cover and bake in 350 degrees oven until hot and bubbly, about 30 minutes.
8 servings.
Do-ahead Tip: Before baking, cover and refrigerate Lemony Potatoes no longer than 24
hours. Bake in 350 degrees oven until hot and bubbly, 45 to 50 minutes.
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