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

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Why You’ll Love This Recipe!

Mint Goodness: If you are a mint lover these mint Oreo brownies are perfection – mint extract mint chips and mint Oreos!

Perfect Flavor Combo: The pairing of chocolate and mint is sure to please all you mint chocolate lovers!

Ingredients Needed

• Fudge Brownies Mix. I am a fan of the Betty Crocker extra fudgy brownie mix. You will also need all the ingredients called for on back of box. Usually includes eggs, water and oil.
• Marshmallow creme, one jar
• Mint extract
• Green food color
• Mint baking chips or white chocolate chips or milk chocolate chips.
• Mint creme filled chocolate sandwich cookies, you want to chop them.
• Butter. I use salted butter
• Powdered sugar
• Milk. Use whatever milk you have on hand, can also use heavy whipping cream or half and half.

How to Make Mint Oreo Brownies

• Mix up the brownie mix according to the directions on the back of the box in a bowl.
• Line a 9 x 13 inch pan with parchment paper to make it easier to remove and cut the brownies.  You can also spray it with non stick baking spray if not using parchment paper.
• Pour brownie batter into prepared pan.
• Mix together marshmallow cream, 1/4 tsp mint extract and 4-5 drops of green food coloring.
• Drop the marshmallow mixture onto the top of the brownies in 6 even scoops.

• Swirl. Take a knife and swirl the marshmallow mixture through the brownie layer, using an S shape motion.

  

• Bake in a 350 degrees F oven for 25 minutes or until a toothpick comes out clean.  After the brownies have baked and cooled they are ready to frost with a combination of yummy buttercream.
• Frosting. While the brownies are baking, mix up your frosting.  If you can’t find mint chocolate chips, use white chocolate chips.  Melt the chocolate in the microwave and cool slightly. Add into frosting. Add mint extract to taste and food coloring.
• Chop the Oreos with knife.

• Cool brownies. Once the brownies have cooled, frost and top with a layer of mint oreo cookies broken into pieces.

These Mint Oreo Brownies are pure mint decadence.  Enough green to make any Leprechaun proud and keep you from getting pinched and a great way to get more green into your diet!

Check out more of my favorite brownie recipes:

• Mint Chocolate Chip Ice Cream
• Mint Chocolate Cookies
• Lemon Brownies
• Homemade Oreos
• Marshmallow Brownies

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Mint Oreo Brownies

Mint Oreo Brownies have it all!  A chewy brownie base, covered in creamy mint frosting and then topped with mint sandwich cookies.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 20 servings

Calories 378kcal

Author Leigh Anne Wilkes

Ingredients

• 1 box fudge style brownies and ingredients called for on back of box.
• 7 oz. marshmallow creme
• 3/4 tsp. mint extract
• green food color
• 1 cup mint baking chips or white vanilla baking chips
• 16 mint creme filled chocolate sandwich cookies broken into pieces
• 1/2 cup butter salted
• 3 cup powdered sugar
• 3 Tbsp milk

Instructions

• Preheat oven to 350 degrees F
• Mix together brownies according to directions on box and put into a greased 9 x 13 inch pan. For easy removal, line the pan with parchment paper..
• Mix together marshmallow cream, 1/4 tsp mint extract and 4-5 drops of green food coloring in a bowl.
• Drop 6-8 large tablespoons of marshmallow mixture on top of brownie batter and use a knife to swirl the matter. Make an S shape.
• Bake for 25 minutes or until a toothpick comes out clean. Cool completely.
• Make butter cream by combining butter, powdered sugar and milk in a bowl and beat with a hand mixer or a stand mixer until combined, smooth and creamy.
• Melt mint chips in microwave.
• Add melted chips into buttercream along with 5-6 drops of green food coloring and 1/2 tsp mint extract (or to taste)
• Frost cooled brownies.
• Break or cut up cookies and sprinkle over the top of frosting.

Notes

1. If you prefer, you can use your favorite homemade brownie recipe instead of a boxed brownie mix. I find that a fudgy brownie recipe works better than a more cake like recipe.
2. If you aren’t a mint fan you can make a non mint version by using vanilla extract instead of mint extract, add in milk chocolate or white chocolate chips and use regular Oreos on top instead of mint Oreos.
3. If you don’t have a microwave to melt the chocolate, you can use a double broiler on your stove top.

Nutrition

Calories: 378kcal | Carbohydrates: 63g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 12mg | Sodium: 179mg | Potassium: 29mg | Fiber: 1g | Sugar: 49g | Vitamin A: 145IU | Calcium: 24mg | Iron: 2mg

Continue reading Mint Oreo Brownies. 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!

Pretty and Delicious! Reminiscent of a traditional British jam tart these are made with buttery shortbread and your favorite jam. Not only are these jam tarts melt in your mouth delicious they are so pretty too!

Easy to Make. You use the shortbread dough for the bottom and the top of these tarts and just sandwich store bought jam in between. A sprinkle of powdered sugar is the perfect finishing touch.

Favorite flavor profile. We love raspberry and shortbread at our house and you may remember one of our all time favorite cookies that remind me of these delicious jam tart pastry.

Ingredients Needed

• Butter, salted, softened
• All Purpose Flour
• Sugar
• Powdered Sugar
• Salt
• Vanilla Extract
• Almond Extract, I love the flavor the almond gives the shortbread but you can leave it out and replace with more vanilla extract if you like.

How To Make Jam Tarts

• Preheat oven to 350 degrees F.
• Spray a jumbo muffin tin with non stick baking spray.
• Creamn butter, sugars and extracts using a stand mixer with the paddle attachment until light and fluffy, about 1-2 minutes.

• Add in flour and mix until mixture forms small crumbs. Do not overmix the dough, it will NOT come together into one large ball of dough.

• Use a cookie scoop or measuring cup and press 1/4 cup of dough into the bottom of a jumbo muffin tin. If using a regular size muffin tin, use about 2 Tbsp of dough.
• Press down with your fingertips so that dough is fairly smooth.

• Add 1/2 – 1 Tbsp of jam or a heaped teaspoon of jam onto top of dough.

• Sprinkle top of jam with remaining shortbread dough, about 1 Tbsp per jam tart for jumbo muffin tin and 1/2 Tbsp for regular size muffin tin.

• Bake jumbo jam tarts for 18-22 minutes until just lightly golden brown or 15-20 minutes for regular size jam tarts.
• Let tarts sit in pan for a few minutes to cool completely and then remove to a wire rack.

• After they have cooled, dust with powdered sugar if desired.

Frequently Asked Questions

What size muffin tin is best to use?

I make them in both a jumbo muffin tin and a regular size muffin tin, depending on how many I need. You will get 12 jam tarts from a jumbo muffin tin and 24 from a regular size muffin tin. The baking time will vary slightly. (see recipe card below)

Can I use different jams?

We love raspberry at our house but you can use whatever your favorite flavor of fruit jam is – apricot would be delicious and so would strawberry or blackcurrent. Get creative! You could also use lemon curd.

Can I use homemade jam instead of store bought?

Absolutely! Homemade jam would make them even more delicious! Check out my recipe for homemade jam without pectin here.

What is the best way to store jam tarts?

Keep them stored in an airtight container at room temperature for 3-5 days. They can also be frozen for up to 3 months.

Check out more delicious tart recipes:

• Lemon Tart
• Strawberry Tart
• White Chocolate Raspberry Tart
• Cranberry Jam
• Mini S’mores Tarts

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Jam Tarts

These jam tarts have a tender, buttery shortbread crust filled with raspberry jam and more shortbread crumbled on top. Perfect for tea time, a holiday cookie plate or anytime!

Course Cookies

Cuisine English

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 12 cookies

Calories 326kcal

Author Leigh Anne Wilkes

Equipment

• Muffin Pan
• Muffin Scoop

Ingredients

• 1 cup butter salted, softened
• 1/3 cup granulated sugar
• 1/3 cup powdered sugar
• 1 tsp vanilla extract
• 1 tsp almond extract
• 2 1/2 cups all purpose flour
• 1/2 tsp salt
• 3/4 cup raspberry jam

Instructions

• Preheat oven to 350 degree F.
• Spray muffin tin with non stick cooking spray.
• In the bowl of a stand mixer with the paddle attachment, cream together butter, sugars and extracts until light and fluffy – about 1-2 minutes.
• Add in flour and mix just until flour is absorbed. Dough will still be crumbly but soft.
• Add 1/4 cup of dough to bottom of each muffin tin if using jumbo muffin tins, use 2 Tbsp if using regular size muffin tins.
• Press dough down into muffin tin.
• Add 1/2 – 1 Tbsp of jam onto of shortbread layer, use 1/2 Tbsp for regular size muffin tin.
• Sprinkle remaining shortbread crumb mixture on top of jam. Use about 1 Tbsp for jumbo size and 1/2 Tbsp for regular size.
• Bake jumbo jam tarts for 18-22 mintues or until just golden brown around edges. Bake regular size for 15-20 minutes.
• Let cool in pan completely.
• Sprinkle with powdered sugar. Enjoy!

Notes

1. 1. To easily remove tarts from pan, use the tip of a sharp knife to lift them out of the pan. Allow them to cool completely before removing for easy removal.

1. 1. Do not overmix the shortbread dough. Mix until all the flour is absorbed but the dough is soft but crumbly. Overmixing will make the shortbread tough.

1. 1. I like to dust them with some powdered sugar to make them a bit prettier but it is totally optional.

Nutrition

Calories: 326kcal | Carbohydrates: 43g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 226mg | Potassium: 50mg | Fiber: 1g | Sugar: 19g | Vitamin A: 473IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg

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