Today has been total chaos! We've been getting my boys ready for scout camp all day!! They are finally off to the great outdoors and I can spend some quality time with my computer. : )I can't remember where I found this recipe, but it was somewhere on the Internet, so I'm sorry to who ever posted it!
Lemon Buttered Red Potatoes
14" dutch oven
10 medium red potatoes
1/3 cup butter
2 Tbs. olive oil
1/3 cup lemon juice
3 Tbs. minced chives
2 Tbs. minced parsley
1 Tbs. grated lemon peel
1 tsp. salt
1/4 tsp. pepper
Quarter the potatoes and boil in your DO for 15-20 minutes or until they are barely tender. I used as many coals as I could fit under my DO.
In a 10" DO, melt the butter. I used about 10 coals for this. Remove from heat and add the remaining ingredients except the olive oil; set aside.
Drain the potatoes and add 2 Tbs. olive oil and toss to coat. Arrange in the DO with the cut sides down. Bake at 400* until crispy, about 20 minutes. I used 2 rings on top and 1 ring on the bottom. Right before serving, drizzle with the lemon butter and stir gently. Serve warm. Serves 8-10.
The Finished Product
The Review
We really liked these. I forgot to put in the lemon zest so the lemon flavor was really subtle. If you don't use the zest then you might want to up the lemon juice. I also boiled my potatoes to long so they were a little mushy and never got crispy. Even with all the mistakes they were really good. My 5 year old ate about 6 pieces of potato, and she never eats anything. I will make these again. Grade B+.
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