These potatoes smell so good while they are cooking. I baked them as directed and photographed them while they cooled off a bit. Then I tried one. They were not even close to fully cooked. It was then that I realized I was supposed to cut the potatoes in half before cooking. Oops!
These little guys went back in the pan and into the microwave for a few minutes. They finished cooking and were delicious, and the lemony, buttery sauce was really good on top of the Oven-Fried Paprika Chicken we ate with these potatoes. So, If you want to use these potatoes whole, add some baking time and make sure you check that they are fork tender before removing from the oven.
TThis recipe is adapted from Melissa’s.
What You Need
- 1 1/2 lb baby Dutch yellow potatoes, halved
- 1/2 c butter, melted
- 2 t garlic, minced
- 1 t salt
- Juice of one lemon
- 1 T grated Parmesan cheese
What You Do
Heat oven to 350°.
Place the potatoes in an 8×8 baking dish. Top the potatoes with the melted butter, garlic, salt, and lemon juice. Toss the potatoes to coat. Sprinkle the Parmesan cheese over the potatoes. Cover and bake for 30 minutes. Uncover the dish and bake another 10 minutes, until the potatoes are fully cooked and golden brown.
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