Prepared Rosemary and Dill Red Potatoes Recipe
Hey there, check out this simple yet tasty recipe I came across the other day! My buddy showed me how to whip up these bad boys, and I've made a few tweaks to suit my taste buds. These parmesan dill garlic potatoes are a winner, and they're incredibly straightforward to prepare.
Yield: 2-4 servingsDifficulty: EasyTotal: 60 minutesActive: 20-25 minutes
Ingredients
- One 5lb bag RED potatoes (depending on size, you might not use the entire bag)
- 2 sticks Butter or margarine
- Dill (Dried)
- Rosemary
- 1 Bulb fresh garlic
- 2 Lemons
- 1 Container of Kraft 7 oz Shredded Parmesean Cheese
- Salt & Pepper to taste
Directions
- Crank that oven up to 400 degrees.
- scrub the potatoes and discard any dirt, don't remove the skin. Cut about three-quarters of the bag of potatoes into eighths. If the pieces are too long, cut them in half again. Spread the potatoes out on a cookie sheet to cover the bottom of the pan. Try not to stack them as they need room to soak up the sauce.
- Microwave the butter until it's all melted. (Adjust the amount of butter based on the number of potatoes - use 1.5 sticks for smaller quantities and 2 sticks for larger amounts.)
- Squeeze the juice of two lemons into the melted butter. Chop up some garlic and add it to the mixture, adjusting the amount based on how garlicky you'd like your potatoes. Throw in a bunch of dill, some rosemary, and stir everything up. (Don't add too much dill - a whole container is excessive.) The dill will float on top of the mixture. Give it a taste, and you should notice a slight tanginess.
- Once the butter is completely melted, pour the mixture over the potatoes and mix everything up with clean, bare hands to ensure each potato is nicely coated. Spread out the potatoes evenly on the tray. Season with salt and pepper, keeping in mind that the dill and lemon are already tangy, so use less salt than you might normally. Finish by sprinkling the entire container of parmesan over the top of the potatoes.
- Let them hang out in the oven for 30-35 minutes. The edges should turn a deeper brown. Remove them when the potatoes are just starting to brown. If your oven heats unevenly, flip the cookie sheet halfway through cooking.
- Take them out once they're cooked to your liking and dig in! The max time should be no more than 35 minutes.
These parmesan dill garlic potatoes are great as a side or even as a main if you're not too concerned with health. Bon appétit!
[1] Source: cookinglight.com[2] Source: lifestyle.h-cdn.co[3] Source: tasteofhome.com[4] Source: foodnetwork.com
H3: Estimated Nutrition Information for Parmesan Dill Garlic Potatoes RecipeSure, let's take a brief look at the potential nutrition for this recipe.
H3: UncategorizedAlthough this recipe is delicious, it's important to remember that the exact nutritional value may vary based on the specific brands of ingredients used and portion sizes consumed.
H3: Nutritional BreakdownHere's a quick estimate for a serving size of 1 cup (about 160g) of potatoes:
- Calories: Around 500 kcal, mainly from fats and carbohydrates
- Total Fat: Approximately 30g, mostly derived from butter, margarine, and parmesan cheese
- Carbohydrates: Around 50g, primarily from the potatoes and a small amount from the dairy products
- Protein: About 12g, mostly from the dairy products and potatoes
- Sodium: Roughly 700mg, largely due to the use of salt and the cheese
- Fiber: Around 5g, mainly from the skin of the potatoes
H3: Recipes Similar to Parmesan Dill Garlic PotatoesIf you're looking for more garlic potato recipes, you might enjoy Garlic Mashed Potatoes or Garlic Roasted Potatoes. For more recipes containing dill and potatoes, try out Dill Pickle Potato Salad or Baked Dill Potatoes.
