Wednesday, January 12, 2011

Lemon Butter Parmesan Potatoes



This was eaten over two nights the first night we had with pork chops. I think the taste was better the first night as the meat the second night overpowered it. I also think it would go good with a fish dish.
This makes a lot so I would cut in half for just two.
We used russet potatoes
3lbs potatoes
1 cup chicken broth
2 Tablespoons fresh lemon juice
1/4 cup butter melted....... sorry no substitutes
1 teaspoon oregano or to taste
1 Tablespoon fresh minced garlic
salt and pepper to taste
1/2 3/4 grated Parmesan cheese
chopped parsley ...... we used cilantro

pre heat oven to 375
butter a shallow baking dish large enough to hold potatoes
peel and cut potatoes into wedges ) we would cut them smaller next time we had to cook longer)
In a bowl add broth,lemon juice,butter,oregano,salt and pepper and minced garlic mix well.
Pour over potatoes and stir to coat.
Cover with foil and bake for 40 minutes.
Uncover and turn potatoes sprinkle with cheese and return uncovered and bake another 29 to 30 minutes or till done. Sprinkle with parsley and serve.




2 comments:

The Japanese Redneck said...

Looks good.

I have a giant bowl of potato salad we're working on. Hubby said he wanted some and made a giant batch.....

Wills Kitchen said...

We like potatos almost any way they can be cooked.