Easy Side Dish Provencal Baked Potatoes
This easy dish of Provencal baked potatoes is a perfect companion to eat with roasted lamb shanks, rabbit in a mustard sauce, a lemon thyme trout, or a pork tenderloin.
Ingredients
- 8-10 medium Yukon Gold Potatoes peeled and thinly sliced
- 1/2 cup Italian parsley chopped
- 3 Garlic Cloves minced
- 1 Lemon zested
- 1/2 cup Parmesan cheese
- 4 tbsp Good Quality Olive Oil
- 1 tsp Salt
- Freshly ground pepper to taste
Servings: people
Instructions
- Preheat oven to 400F (200C) degrees.
- Grease a 12 cup muffin tin generously with oil or nonstick cooking spray.
- Combine parsley, garlic, lemon zest, Parmesan cheese, olive oil, salt and pepper in a bowl.
- Add sliced potato to the parsley mixture and toss to coat each slice thoroughly.
- Overlap the potato slices, pressing firmly as you go and filling each muffin cup to 3/4 full.
- Bake potatoes in oven 40-45 minutes until edges are browned and centers can be easily pierced with the sharp point of a knife.
- Cut around each potato stack with a knife or spatula to serve.
Share this Recipe
Tags:Potatoes
Related Posts
2 Comments
Looks delicious, but quantity of potatoes is missing – and do you recommend a particular type of potato?
Hello Patricia: sorry about that it should read 8-10 medium Yukon Gold potatoes, peeled and thinly slice. I will correct the recipe.