Garlic Lemon Potatoes
"Found in Bon Appetit in 1993; adapted for my purposes; lovely with a new orleans style shrimp and caesar salad; posted for safe keeping."
- Ready In:
- 1hr
- Ingredients:
- 4
- Serves:
-
6
ingredients
- 6 yukon potatoes, unpeeled, cut lengthwise into 6 wedges
- 1⁄4 cup fresh lemon juice (must be fresh)
- 1⁄4 cup butter, melted
- 1 head garlic, peeled, crushed
directions
- Combine in corningware baking dish (the casserole type that uses a lid) and toss to coat well. Bake until potatoes are tender, about 45 minutes.
- Or, can toss in large bowl then transfer to large baking pan, spreading evenly, and roast. (I like them best in the corningware).
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Reviews
-
I cut this recipe down by two-thirds, using 2 large potatoes along with 4 teaspoons of lemon juice, 4 teaspoons of unsalted butter & & 3 large cloves of garlic! Worked great for the 2 of us & so easy to prepare, too! Well worth making another time for company! Thanks for posting the recipe! [Made & reviewed for one of my adoptees in this Spring's round of Pick A Chef'
RECIPE SUBMITTED BY
CAFrogley
United States
