| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | St. Louis | Side dishes, Vegetables | 8 | Servings |
INGREDIENTS
| 3 | lb | Small new red potatoes |
| quartered | ||
| Salt and freshly ground | ||
| pepper | ||
| 1/4 | c | Butter |
| 1/4 | c | Olive oil |
| 6 | T | Lemon juice |
| 2 | t | Dried thyme |
| 1 | T | Grated lemon rind |
| 3 | T | Minced fresh parsley |
INSTRUCTIONS
Preheat oven to 375 degrees. Butter large, shallow, ovenproof casserole. Add potatoes; season generously with salt and pepper. Melt butter and oil in small saucepan over low heat. Add lemon juice. Pour butter mixture over potatoes. Sprinkle with thyme and toss. Bake 1 hour. Add lemon peel and toss, coating potatoes. Continue baking until potatoes are tender and browned, about 15 minutes. Sprinkle potatoes with parsley and serve. NOTES : Should the dish be covered during baking? Recipe by: Junior League of St. Louis Posted to MC-Recipe Digest V1 #445 by Diane Lamere <dlamere@plantnet.com> on Jan 29, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 115
Calories From Fat: 111
Total Fat: 12.6g
Cholesterol: 15.3mg
Sodium: 38.4mg
Potassium: 27.6mg
Carbohydrates: 1.3g
Fiber: <1g
Sugar: <1g
Protein: <1g