Oven-Roasted Lemon-Butter Parmesan Potatoes

By Addie

"My family could make a meal just with these potatoes, they so delicious! Adjust all seasonings to taste, for a more lemon flavor then increase the lemon juice." By Kittencalskitchen

Ingredients

• 3 lbs potatoes
• 1 cup chicken broth
• 2 tablespoons fresh lemon juice
• 1/4 cup butter, melted (no substitutes)
• 1 teaspoon oregano (or to taste)
• 1 tablespoon fresh minced garlic (optional or to taste)
• Salt and pepper
• 1/2-3/4 cup grated parmesan cheese ( or to taste)
• Chopped fresh parsley

Preparation

Step 1

Set oven to 375 degrees. Butter a shallow baking dish large enough to hold the potatoes.

Peel and cut the potatoes into large wedges and place into the prepared baking dish.

In a bowl combine the broth, lemon juice, butter, oregano, salt, pepper and minced garlic (if using); mix well to combine. Pour over potatoes in the dish and stir to coat well.

Cover the dish tightly with foil. Bake for about 40 minutes. Uncover and turn potatoes. Sprinkle with Parmesan cheese, and return to oven (uncovered).

Bake for another 20-30 minutes, or until potatoes are done to desired tenderness. Sprinkle with chopped fresh parsley and serve.

*NOTE* the Parmesan may be sprinkled on just after baking if desired.
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REVIEWS:

I love these potatoes! In a pinch, I turn up the oven to 400 degrees and also have substituted ramono cheese when I ran out of parmesan and olive oil when I didn't have butter. Yummy with or without modifications. Thank you for sharing this lovely recipe!

So delicious- made these twice and both times it was amazing. Could not stop eating them. I did cut the wedges a bit thinner so they did not have to cook so long and cut the butter back a bit otherwise perfect as is!

Delicious--the only change I made was to roast these at 325 for the first 40 minutes and then increase the temp after uncovering.

Oh wow, these are amazing. It was just me and DD for supper and we just about ate them all, lol. This is going in the regular rotation. Thanks a bunch for this lovely recipe.

Oh wow!! is all I gotta say.. this recipe is simple with a gourmet flair and taste! I made this last Saturday 5/1 with filet mignon with balsamic glaze.. OH what a great review at this house!! I added the parmesan on the last oven roast (with out the foil on top). I actually screwed this up in the beginning.. i cut my potatoes into slices with the skin.. I was going to make another recipe; but decided on this.. they turned out EXCELLENT! not only did the chopped italian flat leaf add a wonderful presentation note; the flavor.. oh my .. I wish i could give this 10 stars here.. I'm gonna make this again and again.. thanks Kittencal for a wonderful recipe..

These were delicious! My family loved them. We made them even a little more decadent by putting a little sour cream on top on our plates. Yum, yum, yum. I'll be making these often.

I'm feeling kind of ambiguous about these potatoes, that's the only reason I'm giving them four stars instead of five. They were tasty but perhaps overshadowed by the spicier dishes they were served with. I will be filing this recipe away to use again as a side dish. Thanks!

I loved these! I made them in an Advantium halogen/microwave and had to guess at the cook time. I also substituted light butter and vegetable broth. The broth, seasonings, butter and parmesan combined into a lovely almost gravy-like sauce.

LOvely wedges with great flavour, mine didn't crisp as much as I'd like so I used Boomie's tip and broiled them for a bit after baking until they were lovely & crispy. Thanks Kitten!

I used mrs dash seasoning instead of salt. And after the cooking time was done, I let the potatoes in the oven to broil. I wanted them crispy a little bit.

This was okay! I made it exactly as per the recipe, but did not peel the red potatoes. If I make it again, I would add a lot more lemon, garlic and cheese, just personal taste.

My family & I love these potatoes. I have made the potatoes with butter and another time substituting the butter with olive oil. I preferred the flavour of the olive oil version, but both were sensational!

This was pretty good, but i don't know if anybody else thought it strange when they poured the liquid over the potatoes and found that they were sitting in an inch of the liquid almost the whole time. it seemed kind of watery to me. also, i didn't bother to peel the potatoes, just scrubbed them well, which seemed to be okay too.

Anything "Greek" or "lemony" catches my eye. I had to increase the oven temp. to 425 degrees the last 20 minutes, to accommodate my DH's pork tenderloin, and uncovered, with the Parmesan, made a nice crusty top. It was an easy, different way to fix a side and have some left over for another night. Thanks, Kittencal.

I served this to a large dinner party, and a professional chef who attended asked for the recipe! Excellent as is; I have added 3 Tbsp. fresh chopped Italian parsley to the recipe and that is also good. I love it with the cheese.

These were very good. Even though the recipe stated no substitutes for the butter, I used 1/4 cup olive oil.

Loved these lemony potatoes! I halved the recipe for the two of us. Made it as written but am sure that if I leave the cheese out (which I will try next time) it will be just as good!
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One of my families favourite ways to serve potatoes! I dont add the Parmesan though as they don't eat cheese - but delicious!

I loved these spuds! I made them for my in-laws and their guests. They received rave reviews. These lemon potatoes are a staple in our house now! YUM!