Ingredients
- 24 oz (680 g) Baby Yellow Potatoes
- 1 qt (946 ml) Vegetable Stock
- 1 each (58 g) Whole Lemon (sliced)
- 3 cloves (12 g) Garlic (crushed)
- ¼ cup (59 ml) Unsalted Butter (melted)
- 1 tsp (1 g) Thyme (fine chop)
- 1 tsp (1 g) Rosemary (fine chop)
- 1 tsp (2 g) Parsley (fine chop)
- ¼ cup (59 ml) Olive Oil
- ½ tbsp (8 g) Salt
- ½ tbsp (3 g) Black Pepper
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