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Recipe for lemon-coriander roast potato wedges

Serves 4 with leftovers

8large (3 pounds) Yukon Gold or other yellow potatoes, cut into thick wedges
3tablespoons olive oil
3tablespoons lemon juice
1tablespoon coriander seeds, coarsely crushed
Salt and pepper, to taste
½cup chicken stock

1. Set the oven at 375 degrees.

2. In a baking dish, toss the potatoes with the oil, lemon juice, coriander, salt, and pepper. Spread potatoes evenly and add the stock. Bake for 1 hour, or until the potatoes are tender, turning several times. Set aside 4 cups for the casserole. Sally Pasley Vargas

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