I’ve been trying, but I still find myself putting most of my effort into main dishes (and desserts, let’s be real). That’s not really fair to the side dishes, is it? After all, a great side dish can take even the most ho-hum main dish from okay to delicious, right?
Case in point–these potatoes. They were so easy to put together. I got the main dish of chicken with thyme, lemon, and chile prepped and cooked while they were in the oven. The chicken definitely wasn’t ho-hum, but these potatoes really rounded out the meal beautifully. Note to self–side dishes don’t need to be involved, they just need to be tasty.
Lemon-Garlic Roasted Potatoes
slightly adapted from Pennies on a Platter
originally from Melissa’s Produce
1-1 1/2 lb. yellow potatoes, cut into 2-in. chunks
1/4-1/2 c. butter, melted
3 cloves garlic, minced
1 tsp. salt
zest and juice of one lemon
1 TBSP Parmesan cheese, grated
1. Preheat oven to 375 degrees F. Layer potatoes in
a medium baking dish or casserole.
2. In a small bowl, mix together the melted butter,
garlic, salt and lemon zest and juice. Pour evenly over potatoes and toss
to coat. Sprinkle Parmesan over top.
3. Bake, covered, for 35 minutes.
Uncover, and bake an additional 15 minutes, or until fork tender and