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lemon parsley potatoes with a parmesan cheese crust


copycat recipe of a side dish from "my big fat greek restaurant". from my food blog at: http://www.comfortcookadventures.com/2013/05/meat-and-potatoes-greek-style.html


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  • Carbohydrates: 399.5
  • Fats: 34.0
  • Dietary Fiber: 9.0
  • Minerals: 16.0
  • Proteins: 19.0
  • Vitamins: 47.0
  • Water: 13.0


  1. Peel the potatoes
  2. Cut into 2 inch chunks and soak in cold water for 15 minutes
  3. This will help remove excess starch and allow the potatoes to better absorb the cooking liquid
  4. Preheat oven to 375f
  5. Brush the inside of a 2 quart baking dish with one tablespoon of melted butter
  6. Drain the potatoes and place inside the baking dish
  7. In a small bowl
  8. Combine all the remaining ingredients except the parmesan cheese
  9. Pour over the potatoes
  10. Making sure to work the liquid between all the chunks
  11. Cover the dish with aluminum foil and bake for 40 minutes
  12. Remove the foil
  13. Mix the potatoes around and spread the parmesan cheese evenly over them
  14. Return the dish to the oven and bake for 20-30 minutes
  15. Until the potatoes are fork tender
  16. Allow the potatoes to rest inside the baking dish for 10 minutes to let them absorb any remaining liquid

Step 13

Total Time in Minute 90

Ingredients Count 10

cooking lemon parsley potatoes with a parmesan cheese crust

See More Relate Photo


Russet potatoes


Olive oil

Fresh lemon juice


Fresh parsley


Ground black pepper

Vegetable broth

Parmesan cheese

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