Garlic Red Potatoes
We have eaten these potatoes a few times now and they are truly delicious! I first made this recipe a couple of years ago and somehow forgot about it! Coincidentally, Marcus selected this recipe as part of his “surprise Valentine’s dinner”, not realizing that I had made it once before and to be honest, I thought they tasted WAY better when he made them! I ended up finding out that he opted to use real butter and fresh lemon juice, instead of margarine and bottled lemon juice (as I had used the first time I made them) and it made a world of difference! I recently made these potatoes again with real butter and I think that’s the key! The one other thing I would suggest is to plan on baking the potatoes a bit longer than the recipe states…they probably take closer to an hour to get tender. (Recipe Source: www.allrecipes.com; picture also from www.allrecipes.com.)
Garlic Red Potatoes
2 lbs red potatoes, quartered
1/4 cup butter, melted
2 tsp minced garlic
1 tsp salt
1 lemon, juiced
1 Tbsp grated Parmesan cheese
Directions:
Preheat oven to 350 degrees. Place potatoes in an 8×8 baking dish. In a small bowl, combine melted butter, garlic, salt and lemon juice; pour over potatoes and stir to coat. Sprinkle Parmesan cheese over potatoes. Bake, covered, in preheated oven for 30 minutes. Uncover and bake an additional 10 minutes, or until golden brown.
I know you said to increase the cooking time– do you leave them covered for the extra time and still take the foil off for the final 10 minutes– or do you leave them uncovered for longer?
I tried these tonight! I would definitely make them again, they had really good flavor. My only advice would be to plan to cook them much longer than the recipe calls for. We ate them as a second course!