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

Parmesan Roasted Broccoli and pine nuts is the adult version of covering your broccoli with cheese. The addition of toasted pine nuts adds flavor and crunch.

Ingredients Needed

• Broccoli florets
• Garlic Cloves
• Extra Virgin Olive Oil
• Kosher Salt
• Fresh Ground Pepper
• Lemon Juice
• Pine Nuts
• Parmesan Cheese

How To Make Roasted Broccoli with Parmesan

• Cut the broccoli into florets with a small knife, leaving on part of the stalk. Cut into bite size pieces.
• Toss broccoli in olive oil and garlic.

• Place the broccoli on a baking sheet large enough to hold them in a single layer and sprinkle with the salt and pepper.

• Roast broccoli at 425 degrees F. for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned. Tossing half way through.
• Drizzle roasted broccoli with lemon juice.

• Sprinkle with parmesan cheese and toasted pine nuts

How to Toast Pine Nuts

• Heat a tablespoon or two of olive oil in a pan over medium heat.
• Add in pine nuts.
• Stir constantly. The oil will foam up, keep stirring.

• The nuts will begin to turn golden brown. Remove pan from the heat before the nuts are totally brown as they will continue to brown .
• Drain off oil and place nuts on a plate. The oil will continue to. cook them and burn them if you don’t get them out of the oil.

Check out these other delicious vegetable side dishes:

• Broccoli Salad
• Broccoli Cheese Soup
• Broccoli Crunch Salad
• Crock Pot Beef and Broccoli
• Broccoli Pasta Salad

• Balsamic Glazed Carrots
• Pan Seared Green Beans
• Roasted Balsamic Asparagus

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Roasted Broccoli with Parmesan

Roasted broccoli topped with parmesan and toasted pine cuts.

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 10 servings

Calories 37kcal

Author Leigh Anne Wilkes

Equipment

• Sheet Pan
• Measuring Spoons

Ingredients

• 4 pounds broccoli
• 4 garlic cloves minced
• olive oil
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons freshly squeezed lemon juice
• 3 tablespoons pine nuts toasted
• 1/3 cup freshly grated Parmesan cheese

Instructions

• Preheat the oven to 425 degrees F.
• Cut the broccoli into florets leaving on part of the stalk. Cut into bite size pieces.
• You should have about 8 cups of florets.
• Place the broccoli on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with olive oil. Sprinkle with the salt and pepper. Toss to coat.
• Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned. Toss half way through.
• Drizzle for lemon juice.
• Sprinkle with parmesan cheese and pine nuts

Notes

1. You can prep the broccoli ahead of time by trimming and cutting into small florets but I don’t recommend roasting it ahead of time. It is best served freshly roasted out of the oven.
2. Make sure your broccoli is dry before roasting. Extra moisture makes steam which prevents from the broccoli from getting crispy.
3. Don’t over crowd your broccoli on the baking sheet. This creates steam which prevents it from getting browned and toasting. The contact with the baking sheet is what gives your broccoli those brown, crunchy edges which are so good!. Flip broccoli half way through if possible.

Nutrition

Calories: 37kcal | Carbohydrates: 1g | Protein: 1g | Fat: 3g | Cholesterol: 2mg | Sodium: 400mg | Potassium: 26mg | Vitamin A: 30IU | Vitamin C: 1.6mg | Calcium: 39mg | Iron: 0.2mg

Continue reading Roasted Broccoli with Parmesan. 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

Great Flavor. The sweetened dough that is lightly spiced with cinnamon along with the addition of lemon and orange zest.  That and the addition of dried cranberries makes for a delicious and flavorful bun.

Fun and Meaningful Tradition. Making Hot Cross Buns as part of your Easter celebration is a fun, tasty and meaningful family tradition .

What are Hot Cross Buns?

A hot cross bun is an old English tradition. It is a spiced sweet yeast roll made with currants or raisins and marked with a cross on the top. The cross is either made with frosting or additional dough.   They are traditionally eaten on Good Friday, the Friday before Easter.  They are often served for Easter brunch or dinner.

Ingredients Needed

• All Purpose Flour
• Sugar, granulated and powdered sugar
• Milk, 2% or whole
• Butter, salted
• Eggs
• Active Dry Yeast
• Lemon Zest
• Orange, juice and zest
• Cinnamon
• Salt
• Dried Cranberries

How to Make Hot Cross Buns

• Place yeast into warmed milk and allow to proof, about 5 minutes.
• Mix together butter, sugar, slat, egg, egg white, lemon zest, orange zest, cinnamon and flour in a stand mixer using the dough hook.
• Add in yeast mixture and combine.
• Knead until dough is soft, about 5 minutes.
• Place in a greased bowl and allow to rise until double, 40-60 minutes.
• Punch down dough and place on a floured surface. 
• Divide into twelve equal pieces and form into balls.
• Place dough onto a greased baking sheet and cover.  Allow to rise until rolls are doubled in size, about 30 minutes.   You can also place dough into a greased 9 x 13 inch pan.
• Mix together egg yolk and and water and brush over the top of rolls. 
• Bake at 375 degrees F oven for 20 minutes or until rolls are cooked through and golden brown.
• Allow rolls to cool completely.

• Mix together the powdered sugar, milk, orange juice, and lemon zest until you have a nice piping consistency. 
• Place glaze into a zip lock bag and clip off a corner of bag. 
• Pipe crosses onto rolls.

Some other favorite Easter recipes:

• Homemade Hamburger Buns
• Easy Garlic Bread
• Spinach Fruit Salad
• Avalanche Bark
• Slider Bun Recipe

• Slow Cooker Ham
• Lemon Rolls
• Instant Pot Scalloped Potatoes

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Hot Cross Buns Recipe

Hot Cross Buns are the perfect addition to your Easter celebration. They are soft and tender, lightly spiced with cinnamon, lemon, orange and filled with sweet craisins.

Course Bread/Breakfast

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Rising Time 2 hours hours 30 minutes minutes

Total Time 40 minutes minutes

Servings 12 servings

Calories 243kcal

Author Leigh Anne Wilkes

Equipment

• Sheet Pan
• Measuring Cups
• Measuring Spoons

Ingredients

• 3/4 cup milk warmed to 110 degrees F
• 1 Tbsp active dry yeast
• 3 Tbsp butter softened
• 1/4 cup sugar
• 1/4 tsp salt
• 1 egg
• 1 egg white
• 1 tsp lemon zest
• 1/2 tsp cinnamon
• 1 tsp orange zest
• 3 cups all purpose flour
• 3/4 cup craisins
• 1 egg yolk
• 2 Tbsp water

Frosting

• 1 cup powdered sugar
• 2 tsp orange juice
• 2 tsp milk
• 1/2 tsp lemon zest

Instructions

• Place yeast into warmed milk and allow to proof, about 5 minutes.
• In your stand mixer, mix together butter, sugar, slat, egg, egg white, lemon zest, orange zest, cinnamon and flour.
• Add in yeast mixture, mix and knead for about 5 minutes until dough is soft.
• Place in a greased bowl and allow to rise until double, 40-60 minutes.
• Punch down dough and place on a floured surface.  Divide into twelve balls.
• Place dough onto a greased baking sheet and cover.  Allow to rise until rolls are doubled in size, about 30 minutes.  
• Mix together egg yolk and and water and brush over the top of rolls.  Bake at 375 degrees F. for 20 minutes or until rolls are cooked through and golden brown.
• Allow rolls to cool and then add crosses with frosting.
• Mix together the powdered sugar, milk, orange juice, and lemon zest until you have a nice piping consistency.  Place frosting into a zip lock bag and clip off a corner of bag.  Pipe crosses onto rolls.

Notes

1. 1. If you like, you can add in additional spices such as nutmeg, cardamom, allspice.I would recommend using 1/2 tsp of cardamon and or allspice and 1/4 tsp of ground cloves and/or nutmeg. 

1. 1. Instead of using frosting on the top to make the cross you could also mix together a paste of flour and water and pipe that onto the bun BEFORE baking. You can also use a sharp knife to cut a fairly deep cross into the top of the buns before you put them into the oven. The buns will be a bit flatter but no icing or piping is involved.
   2. To soften up the craisins, you can soak them in a cup of hot water for 10 minutes and then drain them and add them to the dough.

Nutrition

Calories: 243kcal | Carbohydrates: 45g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 39mg | Sodium: 92mg | Potassium: 75mg | Fiber: 1g | Sugar: 19g | Vitamin A: 155IU | Vitamin C: 1.2mg | Calcium: 29mg | Iron: 1.6mg

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