Crispy Baked Spuds

READY IN: 45mins
Recipe by Chef PotPie

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.

Top Review by stonecoldcrazy

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!

Ingredients Nutrition

Directions

  1. Preheat oven to 375*F.
  2. In small dish combine lemon juice and butter.
  3. On plate combine parmesan, garlic salt, black pepper, and herbs, (if using).
  4. Cut the potato in half lengthwise.
  5. Brush cut surfaces of potato with lemon butter, then dip in parmesan mixture.
  6. Bake, cut sides down, on greased baking sheet, 30-35 minutes until tender and brown.

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