Wednesday, January 29, 2014

Lemon Butter Potatoes

These were so wonderful, I think they are my new favorite potato.  Adding the parm at the end puts them over the top.
24 ounces petite klondike potatoes
⅓ cup low sodium chicken broth
½tablespoons fresh lemon juice
¼ cup butter, melted (no substitutes)
1 teaspoon oregano (or to taste)
1 tablespoon fresh minced garlic
¼ teaspoon red pepper flake(s)
1 shallot diced
salt and pepper
¼ teaspoon lemon zest
½ cup grated parmesan cheese
chopped fresh parsley
chopped fresh rosemary
chopped fresh basil
Set oven to 350 degrees. 
Butter a shallow baking dish large enough to hold the potatoes.
Peel and cut the potatoes into large wedges and place into the prepared baking dish.
In a bowl combine the broth, shallots, lemon juice, butter, oregano, salt, pepper and minced garlic (if using),
Mix well to combine.
Pour over potatoes in the dish and stir to coat well. 
Cover the dish tightly with foil.
Bake for about 40 minutes.
Uncover and turn potatoes.
Sprinkle with Parmesan cheese, and return to oven (uncovered).
Bake for another 10 minutes, or until potatoes are done to desired tenderness.
Sprinkle with chopped fresh parsley and finely chopped rosemary to serve.
Raegan Mirick's photo.

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