Mashed, fried, boiled so many ways to make a simple potato come to life. With so many recipes available finding one which sounds both unique and appetizing can seem like a daunting task but look no further. This oven roasted lemon butter potatoes recipe is sure to inspire those boring taste buds.
Greek inspired, this potato side dish combines the starchy potato with fragrant lemon accents throughout. The subtle hints of red pepper are overshadowed by the salty Parmesan cheese and plethora of fresh herbs. One of my favorite additions to these potatoes would have to be the shallots. Over the cooking process the flavor profile changes as well as the texture transforming the ingredients around it. With a bowl full of potatoes, herbs, cheese and spices the shallot gives a hint of texture, which keeps the potatoes interesting on your pallet.
Fresh herbs are absolutely the way to go with this dish. The aromas transform this dish from an ordinary potato dish to an extraordinary one. Pair these potatoes with a simple grilled fish or chicken and your family might think you were inspired by Hestia, Greek goddess of hearth and home.
- 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 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, 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 20-30 minutes, or until potatoes are done to desired tenderness.
- Sprinkle with chopped fresh parsley and finely chopped rosemary to serve.