Biyernes, Hunyo 22, 2012

Greek Style Oven Roasted Lemon Butter Parmesan Potatoes

These are good with grilled foods. They are not crusty like regular roast potatoes, but soft and moist. You can add more lemon here depending on what you will be serving them with.


  • 3 lbs potatoes
  • 1 cup chicken broth
  • 2 tbsp fresh lemon juice
  • 1/4 cup butter, melted
  • 1 tsp oregano
  • 1 tbsp fresh minced garlic
  • Salt
  • Pepper
  • 1/2-3/4 cup grated parmesan cheese
  • Chopped fresh parsley

Set oven to 375 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, lemon juice, butter, oregano, salt, pepper and minced garlic; 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.
Bake for another 20-30 minutes, or until potatoes are done to desired tenderness.
Sprinkle with chopped fresh parsley and serve.

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