Monday, 15 November 2010

Tangy Roasted Red Potatoes

Like I've mentioned before I consider myself a tangy, salty person. Doesn't conjure up a nice image of me, does it? What I mean is if I'm given the choice between picking a cupcake to eat or a plate of fries covered in cheese and bacon I'll pick the tater every time. Oh no, I can hear the 'boos' and 'hisses' from the Sweet Tooth faction. Don't judge me too harshly! It's not that I don't like a good cupcake or slice of apple pie once in awhile but I prefer salty foods ... and when they're also tangy I just can't help myself!

Tonight I was on the hunt for a good potato side dish recipe that I could pop into the oven while I was chatting with the kids after school. This recipe fit the bill and tasted sublime!

This was an amazing side dish that had a great tang (thanks to the fresh lemon juice) and the butter and Parmesan are such great compliments they made it even better! It was so good that I ended up eating the remaining few pieces as I was cleaning up the kitchen. Note: the pieces of cooked Parmesan and garlic left in the bottom of the pan are AMAZING when they're sopped up with the remaining potato pieces. Just a tip. Enjoy!


2lbs red potatoes, quartered
1/4 cup butter, melted
2 tsp garlic, minced (I used 2 large cloves)
1 tsp salt
1/8 tsp black pepper
1 lemon, juiced (approximately 5 tbsp lemon juice)
1/4 cup fresh Parmesan cheese, grated

Preheat oven to 375F. Place potatoes in an 8x8-inch glass baking dish.

In a medium bowl, mix melted butter, garlic, salt, pepper and lemon juice. Pour over potatoes and mix well, making sure the potatoes are coated. Sprinkle Parmesan cheese over potatoes.

Cover and bake for 30 minutes, stirring after 15 minutes. Remove cover and cook an additional 20-30 minutes or until potatoes are browned and tender. Put potatoes into a serving dish, ensuring that your also get the cooked garlic and Parmesan bits of heaven from the bottom of the glass dish.

Note: I didn't quite have a whole hour to cook these taters. After I tossed them with the Parmesan cheese I popped them into the microwave for about 3 minutes on high to kick start the cooking process. After that little warm up I popped them in the oven for the rest of the baking time. Worked like a charm.

Yield: 4 servings

Note: This dish was inspired by a recipe from Allrecipes.com

6 comments:

Mags @ the Other Side of 50 said...

I'm more a savory than sweet gal myself. And I'll eat ANYTHING potato related. This looks like a great recipe.

Laurie@The Baking Bookworm said...

I knew I wasn't the only one Mags! Funny how we both love to bake muffins but are salty girls. Hmmm, something to ponder.

Mommydoodle said...

I used a similar recipe all summer on the bbq - de-lish!!

Laurie@The Baking Bookworm said...

Mommydoodle - I'm going to try this one on the BBQ too. Usually for our fav BBQ'd potato dish I just slice potatoes and onions, toss in some butter and garlic and that's it. I loved the flavour of the lemon. Reminded me of Greek potatoes!

N Clark said...

This recipe is AWESOME. And I get to eat all the leftovers for lunch this week since my kids don't like potato. Yes, just potato for lunch. Heaven.

Laurie@The Baking Bookworm said...

Oh NC! Aren't they delish!?!? That's the joy of having kids who don't like potatoes! WE get to eat them all with no guilt b/c they'd just go to waste if we didn't! As for eating only potatoes for lunch? I don't see an issue (since I've done it more times than I can count!!! Frying up sliced potatoes and onions with a side of sour cream .... mmmmm.) :)

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