I grew up in a household where potatoes were a staple dinner item. There was always a meat, a potato, a vegetable and salad. Hey, it’s the Midwest. I still have that in the recesses of my brain somewhere… it just isn’t dinner if there isn’t a potato! These potatoes are some of my favorites. They’re easy and delicious. Come on, anything swimming in garlic, butter and lemon is amazing. That’s why I love escargot.
Now, the fancy way to make these is to use those cute little baby potatoes. If I’m making them just for us I use whatever potatoes I have on hand. That’s either red or white (I don’t believe in russets because I have to peel them). Besides, you’re supposed to leave the peels on because that is the healthy part. So, there. I’m not lazy, I’m health conscious.
Lemon Garlic Potatoes
1 ½ pounds potatoes, chopped
½ cup butter, melted
2 teaspoons garlic, minced (I usually use 2 or 3 cloves)
1 teaspoons salt
juice of one lemon
1 tablespoon parmesan cheese, grated
Preheat oven to 350 degrees. Place potatoes in an 8” x 8” baking dish. In a small bowl combine butter, garlic, salt and lemon juice. Pour over potatoes and stir to coat. Sprinkle parmesan cheese over potatoes. Bake covered, 30 minutes. Uncover and bake another 10 minutes.