Parmesan Roasted Potatoes With Lemon Butter Recipe 475

Steps:

• Preheat the oven to 450 degrees F.
• To a large bowl, add the melted butter, olive oil, garlic powder, onion powder, smoked paprika, salt, some black pepper and 3 tablespoons of the Parmesan, then mix together. Add the potato slices and toss to coat.
• Coat 2 large baking sheets with cooking spray. Spread the potato slices in one layer on the prepared baking sheets. Sprinkle the potatoes with the remaining 1 tablespoon Parmesan and bake until the potatoes are tender, crisp and golden, 15 to 20 minutes. Transfer them to a serving dish and sprinkle with the parsley.

Steps:

• Cut 1 pounds peeled Yukon Gold potatoes into 1-inch chunks; toss with 3 tablespoons olive oil, 3 chopped garlic cloves, 1 teaspoon kosher salt and 1/2 teaspoon each pepper and dried oregano in a 9-by-13-inch baking dish. Add 1/4 cup each lemon juice and chicken broth. Roast at 425 degrees F until the potatoes are tender, about 30 minutes. Toss with chopped parsley.

Steps:

• Preheat the oven to 450 degrees F. Put the potatoes in a large pot and cover with cold water by 1 inch; season with salt. Bring to a boil and cook over medium-high heat until just tender, about 7 minutes; drain.
• Meanwhile, pulse the bread in a food processor to make coarse crumbs; combine with the olive oil, garlic, lemon zest, 1 teaspoon salt and a few grinds of pepper in a large bowl. Add the potatoes and toss.
• Arrange the potatoes cut-side down on a baking sheet. Roast until golden and tender, about 10 minutes. Sprinkle with the parsley and parmesan; continue roasting until golden brown, about 5 more minutes. Transfer to a serving dish, season with salt and serve with lemon wedges.

Steps:

• Preheat oven to 375 degrees. Spray a shallow baking dish with olive oil. Cut potatoes into wedges and place in dish. Size will depend on size of potatoes. in a bowl combine: broth, lemon juice, butter, oregano, salt, pepper and minced garlic, parsley flakes. Pour over potatoes and be sure all are coated well. Cover dish tightly with heavy foil and bake for 40 minutes. Uncover, sprinkle Parmesan over potatoes and return to oven for another 20-30 mins are until potatoes are tender.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan or cast iron skillet with cooking spray; pour in about 1 teaspoon vegetable oil to coat the bottom.
• Mix Parmesan cheese, salt, garlic powder, paprika, and black pepper together in a bowl.
• Blot the cut-side of potatoes with a paper towel to remove any moisture. Place potatoes in a bowl and drizzle with 1 tablespoon vegetable oil; toss until potatoes are lightly coated. Sprinkle potatoes with Parmesan cheese mixture; toss to coat. Arrange potatoes, cut-side down, onto the prepared baking pan.
• Bake in the preheated oven for 15 to 20 minutes. Turn potatoes to cut-side up; continue baking until golden and crispy, about 15 to 20 more minutes. Serve with sour cream.

Steps:

• Place potatoes in a large saucepan and cover with water. Cover and bring to a boil. Cook for 15-20 minutes or until tender. , In a small saucepan, heat butter over medium heat for 2-3 minutes or until lightly browned. Remove from the heat; stir in the remaining ingredients. Drain potatoes; top with lemon butter.

Steps:

• Set oven to 375 degrees.
• Butter a shallow baking dish large enough to hold the potatoes.
• Peel and cut the potatoes into large wedges and place into the prepared baking dish.
• In a bowl combine the broth, lemon juice, butter, oregano, salt, pepper and minced garlic (if using); mix well to combine.
• Pour over potatoes in the dish and stir to coat well.
• Cover the dish tightly with foil.
• Bake for about 40 minutes.
• Uncover and turn potatoes.
• Sprinkle with Parmesan cheese, and return to oven (uncovered).
• Bake for another 20-30 minutes, or until potatoes are done to desired tenderness.
• Sprinkle with chopped fresh parsley and serve.
• *NOTE* the Parmesan may be sprinkled on just after baking if desired.

Steps:

• Adjust oven rack to center position and heat to 425 degrees, or 400 degrees if using convection. (Convection is recommended, if available.) Combine potato chunks, 2 quarts water, baking soda and salt in a large saucepan.
• Cut a 10-by-10-inch square out of cheesecloth and place bay leaves, peppercorns, garlic cloves and herb sprigs in the center. Gather up the corners of the cloth into a pouch, and tie off with butcher's twine. Add bundle to the pot with potatoes, and set over high heat. Bring to a boil, and cook until you can poke a knife into a larger chunk of potato without any resistance, about 10 minutes after the water comes to a boil.
• Drain potatoes in a colander and discard aromatic bundle. Line a 13-by-18-inch rimmed aluminum baking sheet with parchment paper.
• Transfer potatoes to a large bowl. Add melted butter and Parmesan. Season lightly with salt and pepper. Toss and fold with a rubber spatula until Parmesan, butter and starch form a slurry over the surface of the potatoes, about 30 seconds. Transfer potatoes to the prepared baking sheet and spread out so they are mostly separated from one another. (At this point, they can be allowed to cool, then transferred to a sealed container and stored in the refrigerator until ready to roast.)
• Transfer baking sheet to oven and roast potatoes until pale golden brown and sizzling on the bottom, about 20 minutes. Flip potatoes using a thin metal spatula and continue roasting until crisp and blond-gold on most sides, about 15 to 20 minutes longer. (Check frequently toward the end, and don't allow the potatoes to cook beyond a deep gold, or they will turn bitter.)
• Remove potatoes from oven and allow to cool for 5 minutes on the pan before transferring to a serving platter.

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Place the potatoes into a mixing bowl, and drizzle with olive oil. Sprinkle with kosher salt, black pepper, Parmesan cheese, and thyme leaves. Toss to evenly coat, and transfer to a 9x13-inch baking dish.
• Bake in the preheated oven until the potatoes are golden brown on the edges and tender when pierced with a fork, about 1 hour. Serve hot or at room temperature.