I love, love, love the lemon potatoes at a Greek restaurant in Arizona. While I haven’t been able to duplicate their recipe, this one is close, and satisfyingly good.
1 ½ lbs. red potatoes
2 Tbsp. butter
1 Tbsp + 1tsp. snipped fresh dill
2 Tbsp. sour cream
1 Tbsp. + 1 tsp. snipped fresh chives
½ tsp. salt
¼ tsp. pepper
2 Tbsp. fresh lemon juice
1 tsp. lemon zest
1. Cut potatoes so they are all equal size. Place them in a saucepan and cover with water; boil for 20 minutes or until tender. Drain.
2. Mix all other ingredients together and stir in to cooked potatoes.
Yield: 4 servings