Roasted potatoes with lemon
*5 or 6 potatoes, I am especially fond of the kind that are sold here as "Yukon gold." Maybe potatoes from Nunavut would be even better.
*About half a stick of butter.
*About half as much olive oil as you put butter.
*Enough broth (mixed with water from a cube is fine, no need to go overboard) to just about cover the potatoes.
*Juice of one lemon.
Heat the oven to a moderate temperature (350 F or so is fine, but probably it will be whatever temperature you are roasting the meat at, since these potatoes go with meat). Cut the potatoes lengthwise into 5-6 pieces about the shape of the old Citroen "Ajkula." Put them in a roasting pan into which the oil has been poured, cut up the butter into bits, add the broth and lemon juice, and mix. Let it roast for at least an hour, stirring it maybe once or twice, if even that much.
These are good with just about any roasted meat or poultry, but if you happened to be making lamb, it would really be a shame not to make these as well.
Update: Hm, looks like I posted a recipe for this same thing once before, last December. But this one is a little different, which shows, doesn't it, that knowledge marches forward even as we become increasingly powerless and subject to it.
Update2: Be sure to cook everything you eat to an internal temperature consistent with health standards in your regulatory environment of residence. You wouldn't want to suffer the fate of the security police in Mar del Plata, felled by inexpertly prepared lasagna. Isn't that a place where people should be eating fish, anyhow?