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03-01-2007, 05:21 PM
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#1
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Executive Chef
Join Date: Oct 2004
Posts: 4,356
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Parmesan Lemon Potatoes
Parmesan-Lemon Potatoes
1 1/2 lbs potatoes (4 medium)
1/4 cup butter, cut into 4 equal pieces
1-2 cloves garlic, minced*
1/2 tsp dried crushed thyme
1-2 tbl grated onion*
lemon juice*
2 tbl Parmesan cheese, grated*
Peel potatoes and slice 1/4" thick, dropping slices into bowl of cold water as you go to prevent discoloring.
Line 15x10" jellyroll pan with foil. Distribute butter, garlic, thyme & onion over foil and heat at 450, just until butter is melted. Stir to blend.
Drain potato slices and dry on paper towels. Arrange potatoes over butter mixture, turning to coat both sides - and overlapping as necessary. Bake at 450 for 15 minutes.
Remove from oven & drizzle w lemon juice. Sprinkle w Parmesan cheese. Return to oven & bake until golden & edges are crisp, about 10 minutes longer. Makes 4 servings
*The amounts are approx on the onion, parm, garlic, lemon juice. Eyeball it, & use as much or little to suit your taste. I made this with salmon & lemon/butter/dill & roasted asparagus with butter & a spritz of lemon juice. So... I used about 1 1/2 -2 small lemons over all.
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03-01-2007, 05:37 PM
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#2
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Senior Cook
Join Date: Jan 2007
Posts: 381
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YUM
sounds good
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"Feminism is the radical notion that women are human beings"
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03-01-2007, 05:39 PM
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#3
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Chef Extraordinaire
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
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Now this is another very nice way to worship the potato.
I wonder if it matters about cutting the butter up since it's just gonna melt anyway, but that is a minor quibble.
Kudos, mish.
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Kool Aid - Think before you drink.
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03-02-2007, 06:34 AM
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#4
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Executive Chef
Join Date: Jul 2006
Location: northern NJ
Posts: 3,683
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That sounds magnificent!!!
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03-02-2007, 08:01 AM
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#5
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Executive Chef
Join Date: Oct 2004
Posts: 4,356
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Thank you, Poutine, mudbug & VeraBlue. Hope you will give it a try. MB, you're probably right... duh. My thinking was, it's a pretty big sheet pan.
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03-02-2007, 08:09 AM
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#6
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Head Chef
Join Date: May 2006
Location: England
Posts: 2,039
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Hmm, I think we are going to have to try these very very soon!
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In omnibus amor et iustum
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03-02-2007, 09:41 AM
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#7
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Executive Chef
Join Date: Oct 2004
Posts: 4,356
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Thank you lulu. Hope you like.
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03-02-2007, 12:03 PM
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#8
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Executive Chef
Join Date: Oct 2006
Location: Volos, Greece
Posts: 3,467
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Mish, wonderful recipe for my Friday meatless dinner!!
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The proof of the pudding is in the eating!
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03-02-2007, 12:55 PM
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#9
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Master Chef
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
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That sounds fabulous Mish!! I think it would be terrific with chicken or fish (which is what we eat most of the time)!! Thanks!
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03-02-2007, 05:52 PM
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#10
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Senior Cook
Join Date: May 2006
Location: Chicago, soon to be Boston
Posts: 130
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Mmmm, these look super delicious. I can just imagine using some balsamic vinegar/syrup instead of lemon juice...
-Tim
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03-02-2007, 06:54 PM
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#11
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Executive Chef
Join Date: Jul 2006
Posts: 2,927
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I put this in my MasterCook as soon as I saw it. Thank You!!
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03-02-2007, 08:21 PM
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#12
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Master Chef
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
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Another delish dish from Mish!
I have saved it in my recipe file. TY!
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