Here’s another side dish that goes with just about anything on the grill – or off! It’s easy and quick but packed with flavor. Although similar to roasted potatoes, this one has an added freshness from lemon juice.
Lemony Parmesan Potatoes
¾ lb. mixed Yukon gold and ruby baby potatoes
2 T. olive oil
2 garlic cloves, minced
1 t. lemon juice
1 t. citrus peel seasoning (or freshly grated lemon rind plus parsley)
1/2 t. kosher salt
Freshly ground black pepper, to taste
1/3 cup parmesan cheese, grated
Clean the potatoes but do not peel. Cut into equal-sized pieces about 1 ½ inches square (leave smaller potatoes whole). Place in a pot and add water to cover. Bring to a boil; cover and reduce heat to medium. Boil for about 20 minutes, or until done.
Remove potatoes from heat and drain. Set aside.
In the same saucepan, heat olive oil to medium low. Add garlic and cook for a couple minutes, until garlic is softened slightly. Add lemon juice and seasonings and stir. Carefully stir in drained potatoes. Add cheese and toss together lightly.
Serves 3 – 4
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