How to make
Cut the potatoes into crescents, place them in a tray, salt and sprinkle with a little black pepper.
Add 2 bunches of rosemary and 4-5 lemon crescents. Then put half a knob (small packet) of butter and 2 tbsp (30 ml) oil, plus lemon juice (as desired, I recommend 3 1/3 tbsp (50 ml) from the yellow bottles).
Dissolve 1 vegetable broth cube in warm water and pour it over the potatoes, while adding extra water until the potatoes are nearly covered with water (but not completely, you need to be able to touch them on top).
Cover with foil, bake 35 min at 390°F (200°C) and then remove the foil. Bake at 480°F (250°C) for 10 min (or if your oven has a fan, turn it on and do not increase the heat).
