Prep 10 mins
Cook 35 mins
A different way to fix the sometimes-boring potato. They come out crisp, and they're really good alongside a steak or chicken. You can also cut them smaller and make "steak fries" to have with a meal or alone! This has been written down on a recipe card for years, and for some reason I didn't write down where I found it, or maybe I made it up. You can use any kind of herb you happen to like, tarragon or parsley are also good, or no herbs at all.
- 1 baking potato, scrubbed and dried, about 10 oz
- 2 teaspoons fresh lemon juice
- 2 teaspoons melted butter
- 1⁄4 teaspoon garlic salt
- 3 tablespoons grated parmesan cheese
- 1⁄2 teaspoon ground black pepper
- 1⁄2 teaspoon dried basil (optional) or 1⁄2 teaspoon thyme (optional)
- Preheat oven to 375*F.
- In small dish combine lemon juice and butter.
- On plate combine parmesan, garlic salt, black pepper, and herbs, (if using).
- Cut the potato in half lengthwise.
- Brush cut surfaces of potato with lemon butter, then dip in parmesan mixture.
- Bake, cut sides down, on greased baking sheet, 30-35 minutes until tender and brown.
I changed the recipe around a bit,doubling the butter and lemon juice and mixing all of the ingredients together to create a thin paste and tossing potatoe wedges in it. They dried out a bit in the oven so I had to go back in and brush them with more butter. I also used fresh garlic. The lemon was a great touch in this dish!
These were enjoyed by all at dinner tonight. I made them using the the optional basil and freshly grated Parmesan cheese. Delicious! Because the cheese was freshly grated I had to spoon it over the potatoes and cook them cut side up. They also took an extra 10 minutes to cook but that may have been because I had so much in the oven. Made for Best of 2010 Tag Game Event.
WOW - these potatoes are terrific! I made just as directed (using the optional basil) and would not change a thing - except to make more! The topping was so nice and crispy and the potato was perfectly done inside - light and fluffy. So easy too - this will be made often at my house - thanks for sharing the recipe! Made for Spring PAC 2010