This 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.
- 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