| 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 |
tb |
Lemon juice |
| 2 |
ts |
Dried thyme |
| 1 |
tb |
Grated lemon rind |
| 3 |
tb |
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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