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    You are in: Home / Recipes / Lemon-Parsley Potatoes With a Parmesan Cheese Crust Recipe
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    Lemon-Parsley Potatoes With a Parmesan Cheese Crust

    Average Rating:

    3 Total Reviews

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    • on May 15, 2013

      Fantastic potatoes!!! I made these to go along with a Chicken Souvlaki recipe I was making for dinner and the only changes I made was to scale it back to 1/4 of the recipe and used chicken broth. I loved the parmesan cheese crust, so good!!! This will definitely be a repeat potato recipe for me to make in the future. Thanks for sharing the recipe. Made for New Kids On The Block Tag Game.

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    • on May 07, 2014

      I made this for 2 servings. I used chicken broth and made as directed. I felt that they had a great lemony flavor and we really enjoyed them.. Thanks for sharing. Made for Spring PAC 2014.

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    • on March 05, 2014

      Nice lemony flavor; this was definitely up our alley. I think we would have preferred roasting them (leaving the foil off, so they don't steam/get very soft). I tried to get a little browning and crisp them up by broiling them at the end, but it didn't really change that texture. It probably didn't help that I lowered the fat. I think these would surely be 5 stars if you make them without the foil.

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    Nutritional Facts for Lemon-Parsley Potatoes With a Parmesan Cheese Crust

    Serving Size: 1 (278 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 399.4
     
    Calories from Fat 201
    50%
    Total Fat 22.4 g
    34%
    Saturated Fat 9.5 g
    47%
    Cholesterol 36.4 mg
    12%
    Sodium 388.0 mg
    16%
    Total Carbohydrate 41.8 g
    13%
    Dietary Fiber 5.2 g
    20%
    Sugars 2.2 g
    9%
    Protein 9.7 g
    19%

    The following items or measurements are not included:

    vegetable broth

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