2 cups water
1 teaspoon salt
3 tablespoons flour
1/2 cup margarine or butter
2-1/2 pounds small red potatoes
Fresh dill and chives
1/4 pound bacon
Fry the bacon in a skillet until crisp. Remove from the pan, cool and crumble. Set aside. Cook the potatoes in salted water, leaving skins on. If they seem a little too large, half or quarter them first. In a pan over low heat melt the margarine or butter.
When melted stir in the flour, salt and pepper; then slowly whisk in the water. Continue to cook until thickened. Add the lemon juice and stir. Drain the potatoes when done and place in a casserole dish. Pour the sauce over the potatoes. Bake at 325 degrees for 20 minutes. Top with the bacon, minced fresh dill and chopped chives before serving.
Makes 6 to 8 servings.