Lemon Roasted Baby Dutch Yellow Potatoes

St. Patrick’s day is one of my favorite holiday’s because it is the time of year that Corned Beef briskets finally go on sale! For our traditional St. Patrick’s day feasts we cook our corned beef in the Crock pot for about 9 hours on low until it practically melts in your mouth. We love to add cabbage as a side dish, steamed on the stovetop in water, butter and salt until soft, but with a nice bite. Cabbage is a misunderstood vegetable because many people tend to over cook it, and it turns mushy and gooey. This year my husband came across a bag of Baby Dutch Yellow Potatoes, and we decided to give them a try. This is an approximation of the recipe on the package that looked too good not to try. Sure enough it was fantastic! I look forward to trying the same recipe with different kinds of potatoes.
Lemon Roasted Baby Dutch Yellow Potatoes
1 1/2 lb. Baby Dutch Yellow Potatoes
1 stick of butter, melted
2 tsp. minced garlic
1 tsp. salt
juice of 1 lemon, or lemon juice from the bottle
parmesan cheese
  • Pre-heat the oven to 350°
  • Melt the stick of butter and mix the next 3 ingredients in it.
  • Pour over the potatoes in a 8 x 8 baking dish, and sprinkle with desired amount of parmesan cheese.
  • Bake covered for 30 minutes, uncover and bake until the potatoes are golden brown, about 10 minutes. 
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