Praise the Lord I don’t have a potato intolerance!!!!! I LOVE potatoes!!! I don’t think I’ve ever eaten a potato dish I didn’t like… My friend Steph introduced me to this red potato recipe and I’m eternally grateful to her for it! It’s easy and produces the most fragrant, flavorful roasted potatoes… EVER!!
Hurry up and check out the recipe cause you’re gonna wanna make them tonight 🙂
Season generously with salt and pepper. Have your shirtless junior chef stir or you can do it yourself… up to you on the dress code… We had just experienced a major water spill incident. We will do our best to keep the kitchen up to code from now on 🙂
Roasted Red Potatoes
2 lbs baby red potatoes, scrubbed clean
1/2 stick (1/4 cup) melted butter
3 cloves finely chopped garlic
Juice of 1 lemon (about 2 Tbs)
1 tsp salt
Grated Parmesan cheese
Heat oven to 375. Quarter potatoes lengthwise and put into large bowl. Add garlic, butter, lemon juice, salt, and pepper. Toss to coat. Cover baking sheet with foil. Dump contents of bowl on to pan. Cover with foil completely. Bake for 30-40 minutes or until fork tender. Remove foil and brown under broiler for 3-4 minutes or until golden brown.