Lemon Garlic Baby Potatoes

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Lemon Garlic Baby PotatoesThis transition in moving from the west coast to the south is keeping me busier than I expected.  Judah and I are in Michigan right now with my family while Ben is driving the moving truck from the Golden State to the Magnolia State.  We’re having a great time, but I am antsy to get settled into our new temporary home.  Temporary because we chose to live in seminary housing the first year, which gives us time to scope out the neighborhoods before buying.

Although things are busy, I still have many recipes to share with you.  I also have two party ideas (both baby showers) that I can’t wait to tell you about!  Today, though, you are getting a new favorite side dish of mine that is easy to throw together, then after a little while in the oven, it is easy to gobble up!  I came across this recipe a month or two ago when I picked up a bag of Melissa’s Baby Dutch Yellow Potatoes at the grocery store.  We had plans to make our favorite burgers, and I needed a side that didn’t require much labor or many ingredients.  I was in the mood for potatoes, and after reading the recipe on the bag, I knew these fit the bill.

The first time I made these, I baked them in the same oven as the pretzel buns.  Since the lemony potatoes were sizzling on the rack directly underneath the rolls, the pretzel buns ended up with a lemony buttery crispy crust that was to die for.  Now, I try to make it a point to bake them together when possible.  🙂  I love when “accidents” happen.

Lemon Garlic Baby Potatoes

Prep Time: 5 minutes

Cook Time: 50 minutes

Total Time: 55 minutes

Yield: 4-6 servings

  • 1-1/2 lb bag baby yellow potatoes, halved
  • 1/4 to 1/2 cup butter, melted
  • 2 teaspoons garlic, minced
  • 1 teaspoon salt
  • Juice of one whole lemon
  • 1 Tablespoon Parmesan cheese, grated

Preheat oven to 375 degrees F.

Layer potatoes in a medium baking dish. In a small bowl, mix together the melted butter, garlic, salt and lemon juice. Pour evenly over the potatoes and toss to coat. Sprinkle Parmesan over top. Bake, covered, for 35 minutes. Uncover, and bake an additional 15 minutes, or until fork tender and golden brown.

Source: Adapted from Melissa's Produce


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  1. These look simple but packed with flavor!

    Good luck with this move, dear! I know how stressful moving can be with a dog (and snake), much less a little man! Hang in there 🙂

  2. Bless you for giving God priority in your life! Good luck to you on the new journey. These potatoes look wonderful. I love lemon on things!

  3. Oh wow. I’m a huge fan of everything in the ingredients list and roasted potatoes are definitely a favorite around here. Is the picture from mid-way through or do they not get slightly crunchy? Or are they crunchy and I just can’t tell? 🙂

    Either way, they look great. Good luck with your move!

    • The photo is actually mid-way through because I had to prep them in advance for dinner that night so I thought I’d snatch the photo while I had it partially done in the daylight. Good eye! They get a little crispy on the outside. I also sprinkled the cheese on for the photo. It will be more melty looking once completely done. 🙂

  4. LOVE lemon and garlic together…these sound fabulous!!

    Good luck with the move, girl!!

  5. These look so different and fresh, Nikki. Always grateful to find a new spin on potatoes!

  6. This sounds delish. Michael loves lemon and I love potatoes. Guess what’s on our menu this week?

  7. So excited that I have all of the ingredients to make this!

  8. Hope these are tasty!! I’m going to try them out for a church event tomorrow! I’m sure they’ll be great-everything you make/post is always awesome!

    • These turned out great! I actually made them 2x in one day! Once for church and the other for guests at dinner! Thanks Nikki!

  9. I forgot to say that I made these and that they’re great. Super yummy! Thanks for the recipe. 🙂

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