Why You’ll Love This Recipe!

Amazing Flavor. These Greek lemon potatoes are roasted in a bath of chicken broth, lemon juice, garlic and Oregano. All the liquid is absorbed into the potatoes for incredible flavor and tender texture.

Ingredients Needed

• Red Potatoes. You can also use Yukon Gold Potatoes
• Chicken Broth. You can also use vegetable broth.
• Fresh Lemon Juice
• Extra Virgin Olive Oil
• Dried Oregano
• Black Pepper
• Minced Garlic Cloves
• Fresh Parsley

How To Make Greek Lemon Potatoes

• Preheat oven to 450 degrees F
• Cut potatoes in half or into quarters depending on size of potatoes. You want them bite size.

• Place cut potatoes in 9 x 13 pan (foil pan recommended)
• Mix together chicken broth, lemon juice, olive oil, oregano, pepper and garlic.

• Pour mixture over potatoes. There will be a lot of liquid but don’t worry, it will all absorb.

• Bake uncovered at 450 degrees F for 1.5 hours, stirring every 20 minutes as they bake.

• Add more liquid if needed the last 20 minutes.( I didn’t have to)
• Liquid will evaporate the final 20 minutes or so. If liquid evaporates sooner add in some additional chicken broth but all the liquid should be absorbed by the end of the baking period. Potatoes will be fork tender.
• Garnish with fresh parsley.

Try these other yummy potato recipes:

• Greek Salad Dressing
• Slow Cooker Greek Pork Gyro
• Greek Salad
• Chicken Gyro
• Breakfast Potatoes

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Greek Lemon Potatoes

Perfectly roasted and full of flavor, Greek lemon potatoes are the perfect side dish for you family gathering.

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 8 servings

Calories 281kcal

Author Leigh Anne Wilkes

Equipment

• Baking Dish (9×13)

Ingredients

• 3 lb. red potatoes cut in half or quartered depending on size
• 3 cups chicken broth
• 1/2 cup fresh lemon juice
• 1/3 cup olive oil
• 3 tsp dried oregano
• 1 tsp black pepper
• 4 tsp minced garlic
• 1/4 cup chopped fresh parsley

Instructions

• Preheat oven to 450 degrees F
• Cut potatoes in half or in quarters, depending on size.
• Place cubed potatoes in 9 x 13 pan (foil pan recommended)
• In a bowl, mix together chicken broth, lemon juice, olive oil, oregano, pepper and garlic.
• Pour liquid over potatoes.
• Bake uncovered for 1 1/4 – 1 1/2 hours stirring every 20 minutes as they bake.
• Add more liquid if needed ( I didn’t have to)
• Liquid will evaporate the final 20 minutes or so.
• Be sure to stir so they don’t burn.
• Garnish with fresh parsley.

Notes

1. I cooked my Greek lemon potatoes in a ceramic 9 x 13 pam but I highly recommend using a disposable aluminum foil pan because your dish ends up getting pretty dark and black!  Clean up is much easier when you can just throw the pan away.
2. The potatoes bake for about 1 1/4 – 1 1/2 hours so plan ahead. They also need to be stirred every 20 minutes so plan on being around as they bake.  
3. All the liquid should be absorbed by the last 20 minutes of baking time. It is gone before that, add in some additional chicken broth.

Nutrition

Calories: 281kcal | Carbohydrates: 39g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Sodium: 473mg | Potassium: 1174mg | Fiber: 4g | Sugar: 3g | Vitamin A: 235IU | Vitamin C: 39.5mg | Calcium: 45mg | Iron: 2.4mg

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Why You’ll Love This Recipe

I am a non-potato eating girl married to an Idaho Boy, grandson of a potato farmer.  That can be a bit of a problem some times.  Over the years though I have worked hard to try to learn to enjoy some potatoes.  I have learned that I can handle small and crisp potatoes.  So I tend to cut up my potatoes small and cook them for a long time!

Perfect Side Dish. This recipe for crispy Parmesan potatoes fits my potato criteria pretty well.  Small, crisp and covered in Parmesan cheese.  I cut the potatoes into a nice small cube size but you can make them any size you want.

Ingredients Needed

• Potatoes, for this recipe I used a firm russet potatoes but I often will use a red potato.  Yukon gold potatoes also work but they are a little softer potato.
• Parmesan Cheese, finely grated. I use the store bought finely grated Parmesan cheese rather than grating it myself, it gives it a crisper finish.
• All Purpose Flour
• Salt and Pepper
• Butter, salted
• Parsley, dried or fresh parsley for garnish

How to Make Roasted Parmesan Potatoes

• Cut up the potatoes into bite size pieces or potato wedges, about 3/4 of inch in size.
• Combine cheese, flour, salt and pepper in a bag or bowl. 
• Add the potatoes and shake or toss to coat potatoes.

• Drizzle melted butter on the baking sheet
• Place potatoes in a single layer on the pan.
• Bake at 350 degrees F for until potatoes are crispy on the edges and golden brown, about one hour, turnin them every 15 minutes to make sure they are evenly golden brown.

Check out more of my favorite side dish recipes:

• Balsamic Roasted Potatoes
• Breakfast Potatoes
• Roasted Broccoli with Parmesan
• Lemon Roasted Potatoes
• Sweet Potato Casserole

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Parmesan Roasted Potatoes

Flavorful and delicious parmesan roasted potatoes make a great side to any of your favorite meals.

Course Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8 servings

Calories 265kcal

Author Leigh Anne Wilkes

Equipment

• Sheet Pan
• Measuring Spoons

Ingredients

• 7-8 potatoes yukon gold, russet, or red
• 1/2 cup finely grated Parmesan cheese
• 1/2 cup flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup butter melted
• Parsley dried or fresh for garnish

Instructions

• Heat oven to 350 degrees.
• Put cheese, flour, salt and pepper into a plastic sealable bag.
• Cut potatoes into bite size chunks.
• Add to flour mixture and shake to coat.
• Put melted butter onto baking pan.
• Place potatoes in a single layer into butter
• Bake in oven until browned and crisp about 1 hour. Turn several times to make sure all sides brown evenly. About every 15 minutes.
• Garnish with some additional Parmesan cheese or herbs such as parsley if desire.

Notes

For some additional flavor you could add in dried rosemary or thyme in with the flour mixture. You could also use red pepper flakes, paprika or garlic powder for yummy flavor. Get creative with the herbs and spices. you add in or leave it simple with just the Parmesan cheese and some dried herbs on top.

Nutrition

Calories: 265kcal | Carbohydrates: 29g | Protein: 8g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 36mg | Sodium: 361mg | Potassium: 786mg | Fiber: 5g | Sugar: 1g | Vitamin A: 409IU | Vitamin C: 21mg | Calcium: 129mg | Iron: 6mg

Continue reading Parmesan Roasted Potatoes. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.

• Break up the ramen noodles and combine with nuts and butter on a baking sheet.
• Toast in a 350 degree F. oven for 10 minutes. Stir a few times to make sure they are browning evenly.
• Fry bacon until crisp. It softens up as it sits in the dressing so make sure it starts out nice and crisp.

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Broccoli Crunch Salad

Broccoli Crunch Salad is packed full of crunchy broccoli, crispy bacon, toasted pecans and ramen noodles.  Covered it a light, flavorful dressing it is a delicious way to get more green in your diet.

Course Salad

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 8 servings

Calories 575kcal

Author Leigh Anne Wilkes

Equipment

• Measuring Cups
• Measuring Spoons

Ingredients

• 1 large head broccoli cut into small pieces
• 4-6 green onions sliced
• 1 lb. bacon cooked crisp and in small pieces
• 2 packages of Ramen noodles crushed. Throw away the seasoning packet
• 4 Tbsp melted butter
• 1 cup pecans chopped

Dressing

• 1/2 cup canola oil
• 1/4 cup red wine vinegar
• 1/2 cup sugar
• 3/4 Tbsp soy sauce

Instructions

• Mix butter, nuts and crushed noodles together. Spread on a cookie sheet and bake until lightly brown at 350 degrees for 15-20 minutes. Stir several times for even browning. Set aside to cool.
• Mix together chopped broccoli, onions, bacon and noodle/nut mixture.
• Mix together the dressing ingredients. Mix well to dissolve sugar.
• Toss with dressing right before serving.

Notes

With the dressing on it, it will last 1-2 days in the refrigerator.  Without the dressing it will last 3-4 days.  Keep in an airtight container and refrigerated.

Be sure and use the floret and the stem of the broccoli, just peel the stem first.

For additional flavor and crunch you can add salted sunflower seeds or pistachios.

This salad is also delicious with dried cranberries or cherries. Throw in some chopped red onion for even more flavor.

Nutrition

Calories: 575kcal | Carbohydrates: 21g | Protein: 11g | Fat: 51g | Saturated Fat: 13g | Cholesterol: 52mg | Sodium: 507mg | Potassium: 420mg | Fiber: 3g | Sugar: 14g | Vitamin A: 736IU | Vitamin C: 69mg | Calcium: 53mg | Iron: 1mg

Continue reading Broccoli Crunch Salad. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.

Why You’ll Love This Recipe!

CopyCat Recipe. These copycat Cafe Rio Black Beans are so delicious that they changed my mind about beans.  Because I have texture issues, beans are usually not my top choice but these black beans are yummy and can be served as a side dish or as part of a Cafe Rio Pork Salad.

Easy to Make! They are easy to make, only about 15 minutes, and with just a few simple ingredients they are so much more favorable than just black beans straight out of the can. These Cafe Rio style black beans are the perfect thing to pair with any Mexican dish.

Ingredients Needed

• Black Beans, canned
• Garlic
• Cumin
• Olive Oil
• Tomato Juice
• Cilantro 

How to Make Cafe Rio Black Beans

• Drain and rinse one can of beans. Leave second can of beans in it’s liquid.

• Sauté garlic, cumin and olive oil over medium heat in a saucepan until you can smell it! Only about a minute. Be careful not to burn garlic as it will turn bitter.

• Add in drained beans and beans in liquid, tomato juice and seasoning.

• Simmer until some of the liquid is absorbed and evaporated and the beans begin to thicken up.

• Stir in chopped cilantro when ready to serve

Check out these other copycat Cafe Rio recipes:

• Costa Vida Chicken
• Instant Pot Cafe Rio Pork Recipe
• Cafe Rio Sweet Pork
• Cafe Rio Salad
• Black Beans and Rice

• Lime Cilantro Rice
• Cafe Rio Salad and Dressing

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Cafe Rio Black Beans

Delicious restaurant style black beans, just like they serve at Cafe Rio. 

Course Side Dish

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 8 servings

Calories 88kcal

Author Leigh Anne Wilkes

Equipment

• Measuring Cups
• Measuring Spoons

Ingredients

• 2 15 oz black beans drain one can, one can with liquid
• 2 cloves garlic minced
• 2 teaspoons cumin or cumin seed
• 3 tablespoons olive oil
• 1 1/2 cups tomato juice
• salt kosher or sea salt and pepper to taste
• 1/4 cup chopped cilantro

Instructions

• Drain and rinse one can of beans.
• In a pan,saute garlic, cumin and olive oil over medium heat until you can smell it! Only about a minute. Be careful not to burn garlic as it will turn bitter.
• Add beans, tomato juice and seasoning. Simmer until some of the liquid is absorbed and evaporated.
• Stir in chopped cilantro when ready to serve

Notes

If you prefer less liquid, drain both cans of beans.

You can use dry beans instead of canned.  The easiest way to cook them is in an Instant Pot. After they are done processing add them in, in place of the drained beans.

This recipe can easily be doubled or tripled to feed a crowd.

Nutrition

Calories: 88kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Sodium: 7mg | Potassium: 184mg | Fiber: 1g | Sugar: 2g | Vitamin A: 325IU | Vitamin C: 11.6mg | Calcium: 17mg | Iron: 0.9mg

Continue reading Cafe Rio Black Beans. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.

Why You’ll Love This Recipe

So Easy. Not only are Roasted Ranch Potatoes easy to prepare they require just three easy ingredients. Potatoes, Ranch Seasoning Mix and Olive oil.

Perfect Combination. The potatoes are soft and tender on the inside and crispy and brown on the outside. The perfect combination and they make a great side dish for almost any meal. They will quickly become a family favorite.

Ingredients

• Red Potatoes. You could also use russets or yukon gold potatoes. You could even use sweet potatoes for this recipe.
• Vegetable Oil or olive oil
• Ranch Salad Dressing and Seasoning Mix, these packets are usualy found in the salad dressing aisle

How to Make Ranch Potatoes

• Cut potatoes in half or quarters depending on the size of the potato. Leave skin on. Place in a zippered plastic bag.

• Add dry dressing mix, oil to potatoes in zippered bag and toss to coat.

• Preheat the oven to 450 degrees F.  Place the sheet pan into the oven while it preheats.
• Remove pan from the oven and spray it with non stick baking spray.

• Add the ranch roasted potatoes to the HOT cookie sheet.
• Turn potatoes every ten minutes and bake until tender, cooked through and golden brown on the outside.
  

Check out more of my favorite potato recipes:

• Cheesy Ranch Potatoes
• Cafe Rio Salad
• Parmesan Roasted Potatoes
• Breakfast Potatoes
• Balsamic Roasted Potatoes

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Ranch Roasted Potatoes

Delicious roasted potatoes with easy ranch seasoning.

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Servings 8 servings

Calories 148kcal

Author Leigh Anne Wilkes

Ingredients

• 2 pounds small red potatoes quartered
• 1/4 c vegetable oil
• 1 ounce ranch salad dressing and seasoning mix

Instructions

• Place potatoes in a gallon-size Glad® Food Storage Bag and add oil; seal bag.
• Toss to coat.
• Add Dressing & Seasoning Mix and toss again until coated.
• Preheat oven to 450°F and place baking sheet into oven as it preheats.
• Right before adding potatoes to pan, spray lightly with some cooking spray.
• Add potatoes and cook until brown and crisp.
• Turn every ten minutes until potatoes are cooked and tender. Total of 30-35 minutes.

Nutrition

Calories: 148kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 6g | Sodium: 286mg | Potassium: 516mg | Fiber: 2g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 10mg | Calcium: 11mg | Iron: 1mg

Continue reading Ranch Roasted Potatoes. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.