Roasted potatoes with yogurt, dill, lemon, and garlic from The Broad Fork: Recipes for the Wide World of Vegetables and Fruit (page 233) by Hugh Acheson and Rinnie Allen

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Notes about this recipe

  • TrishaCP on June 30, 2021

    This recipe was not up to the standard of others that I have tried from this book. I had gorgeous creamer potatoes from the farmer’s market- and the roasting was just fine. But if you follow the recipe, the sauce is much thinner than what is shown in the picture, and not to good effect. I think the recipe could be wrong in terms of the quantity of lemon juice required.

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