Best Tater Essentials Lemony Parmesan Potatoes Recipes

Greek-Style Oven-Roasted Lemon-Butter Parmesan Potatoes image

Provided by Kittencalrecipezazz

Categories Potato

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 9

3 lbs potatoes
1 cup chicken broth
2 tablespoons fresh lemon juice
1/4 cup butter, melted (no substitutes)
1 teaspoon oregano (or to taste)
1 tablespoon fresh minced garlic (optional or to taste)
salt and pepper
1/2-3/4 cup grated parmesan cheese (or to taste)
chopped fresh parsley

Steps:

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 (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 serve.
*NOTE* the Parmesan may be sprinkled on just after baking if desired.

Nutrition Facts : Calories 288.3, Fat 10.5, SaturatedFat 6.4, Cholesterol 27.7, Sodium 333.3, Carbohydrate 41, Fiber 5.1, Sugar 2.1, Protein 8.8

Lemon-Parmesan Roasted Potatoes image

Provided by Food Network Kitchen

Categories side-dish

Time 35m

Yield 8 servings

Number Of Ingredients 10

1 1/2 pounds baby Yukon gold potatoes, halved
1 1/2 pounds baby red-skinned potatoes, halved
Kosher salt
4 cups cubed day-old sourdough bread (crusts removed)
1/3 cup extra-virgin olive oil
2 cloves garlic, grated
2 teaspoons finely grated lemon zest, plus wedges for serving
Freshly ground pepper
1/4 cup chopped fresh parsley
1/2 cup grated parmesan cheese (about 1 ounce)

Steps:

Preheat the oven to 450 degrees F. Put the potatoes in a large pot and cover with cold water by 1 inch; season with salt. Bring to a boil and cook over medium-high heat until just tender, about 7 minutes; drain.
Meanwhile, pulse the bread in a food processor to make coarse crumbs; combine with the olive oil, garlic, lemon zest, 1 teaspoon salt and a few grinds of pepper in a large bowl. Add the potatoes and toss.
Arrange the potatoes cut-side down on a baking sheet. Roast until golden and tender, about 10 minutes. Sprinkle with the parsley and parmesan; continue roasting until golden brown, about 5 more minutes. Transfer to a serving dish, season with salt and serve with lemon wedges.

Tater Essentials: Lemony Parmesan Potatoes image

Provided by Andy Anderson !

Categories Potatoes

Time 40m

Number Of Ingredients 15

PLAN/PURCHASE
2 lb golden baby potatoes, cut in half
1/3 c parmesan cheese, grated
2 clove garlic, minced
3 Tbsp olive oil, extra virgin variety
1 Tbsp lemon juice, freshly squeezed
1 tsp lemon/pepper spice, or to taste
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp fennel seeds
salt, kosher variety, to taste
OPTIONAL ITEMS
chicken fat, more on this item later
sour cream, for serving
fresh parsley, chopped, for topping

Steps:

1. PREP/PREPARE
2. I love a good lemon/pepper spice, and usually will add more than what this recipe calls for. Basically, all it is, is finely chopped dried lemon zest, lemon salt, and pepper. Some brands add other ingredients, such as sugar, onion, and/or garlic salt, and celery seed. Look at the label... sometimes less is more. One of my favorite brands is Sauer's.
3. Gather your ingredients (mise en place).
4. Place a rack in the middle position, and preheat the oven to 400f (205c).
5. Wash and slice the taters in half, throw them into a bowl with all the other ingredients, and toss.
6. Place them in an ovenproof bowl.
7. Place into the oven, and bake until tender, about 25 - 30 minutes.
8. PLATE/PRESENT
9. Serve while nice and hot; however, for an added treat, toss them in some chicken fat before serving. Decadent, yet tasty. Enjoy.
10. Keep the faith, and keep cooking.