Ingredients
1½ pound small potatoes (equal sized)
1 grated garlic clove or ¼ to ½ tsp garlic powder
chicken or vegetable broth
butter
minced parsley
pepper and salt
lemon juice
1½ pound small potatoes (equal sized)
1 grated garlic clove or ¼ to ½ tsp garlic powder
chicken or vegetable broth
butter
minced parsley
pepper and salt
lemon juice
Directions
Preheat the oven to 350 F. Use an ovenproof dish. Place the peeled and washed (even-sized) potatoes in there and make sure they fit snuggly together. Add the grated garlic or garlic powder to the broth and heat it for a minute to get the flavors going. Pour hot broth in there until there’s about 1 inch of broth in the dish and sprinkle a little salt and pepper on top of the potatoes. Place a tiny slice of butter on top of each potato. Bake for 35 to 40 minutes. Check them for readiness. Sprinkle the potatoes with finely minced parsley and squeeze some lemon juice on top.
Preheat the oven to 350 F. Use an ovenproof dish. Place the peeled and washed (even-sized) potatoes in there and make sure they fit snuggly together. Add the grated garlic or garlic powder to the broth and heat it for a minute to get the flavors going. Pour hot broth in there until there’s about 1 inch of broth in the dish and sprinkle a little salt and pepper on top of the potatoes. Place a tiny slice of butter on top of each potato. Bake for 35 to 40 minutes. Check them for readiness. Sprinkle the potatoes with finely minced parsley and squeeze some lemon juice on top.
Serves 4
MY NOTES: These are called BBQ potatoes because the original recipe was written for a BBQ grill. I use the Dutch baby potatoes from Trader Joe's and put them in a pie pan.
Source: Kayotic Kitchen
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