Food recipes
Lemon-Parsley Potatoes With a Parmesan Cheese Crust
Lemon-Parsley Potatoes With a Parmesan Cheese Crust Ingredients: potatoes, raw, skin butter, without salt butter, without salt oil, olive, salad or cooking lemon juice, raw spices, garlic powder parsley, fresh salt, t...
Lemon-Parsley Potatoes With a Parmesan Cheese Crust
Ingredients:
potatoes, raw, skin
butter, without salt
butter, without salt
oil, olive, salad or cooking
lemon juice, raw
spices, garlic powder
parsley, fresh
salt, table
spices, pepper, black
soup, vegetable broth, ready to serve
cheese, parmesan, hard
Directions:
Peel the potatoes, cut into 2 inch chunks and soak in cold water for 15 minutes; this will help remove excess starch and allow the potatoes to better absorb the cooking liquid.
Preheat oven to 375F; brush the inside of a 2 quart baking dish with one tablespoon of melted butter.
Drain the potatoes and place inside the baking dish.
In a small bowl, combine all the remaining ingredients except the Parmesan cheese.
Pour over the potatoes, making sure to work the liquid between all the chunks.
Cover the dish with aluminum foil and bake for 40 minutes.
Remove the foil; mix the potatoes around and spread the Parmesan cheese evenly over them.
Return the dish to the oven and bake for 20-30 minutes; until the potatoes are fork tender.
Allow the potatoes to rest inside the baking dish for 10 minutes to let them absorb any remaining liquid.
Ingredients:
potatoes, raw, skin
butter, without salt
butter, without salt
oil, olive, salad or cooking
lemon juice, raw
spices, garlic powder
parsley, fresh
salt, table
spices, pepper, black
soup, vegetable broth, ready to serve
cheese, parmesan, hard
Directions:
Peel the potatoes, cut into 2 inch chunks and soak in cold water for 15 minutes; this will help remove excess starch and allow the potatoes to better absorb the cooking liquid.
Preheat oven to 375F; brush the inside of a 2 quart baking dish with one tablespoon of melted butter.
Drain the potatoes and place inside the baking dish.
In a small bowl, combine all the remaining ingredients except the Parmesan cheese.
Pour over the potatoes, making sure to work the liquid between all the chunks.
Cover the dish with aluminum foil and bake for 40 minutes.
Remove the foil; mix the potatoes around and spread the Parmesan cheese evenly over them.
Return the dish to the oven and bake for 20-30 minutes; until the potatoes are fork tender.
Allow the potatoes to rest inside the baking dish for 10 minutes to let them absorb any remaining liquid.