Greek Little Potatoes

• Produce

  • 3 lb Chilean splash little potatoes
  • 1/4 cup Parsley, fresh

• Condiments

  • 1 Lemon juice from, fresh

• Canned Goods

  • 1 cup Chicken broth

• Baking & Spices

  • 2 tsp Greek seasoning
  • 1/2 tsp Paprika

• Oils & Vinegars

  • 1/4 cup Olive oil

• Dairy

  • 1/4 cup Butter

Found on thecountrycook.net

Description

Directions

• Preheat oven to 400f degrees. Slice Chilean Little Potatoes lengthwise in half.
• Place potatoes into 11x7 (or 13 x9) baking dish.
• Coat sliced potatoes with olive oil, melted butter and lemon juice. Stir well to coat.
• Sprinkle Greek seasoning and paprika on top of the potatoes. Stir gently.
• Pour chicken broth into the side of the pan (do not pour over top of the potatoes.)
• Cover baking dish with aluminum foil. Bake for about 30 minutes.
• Uncover baking dish, then cook for an additional 15 minutes.
• Allow potatoes to cool for about 10 minutes (potatoes will continue to soak up the broth.)
• Sprinkle with chopped parsley and serve!

Nutrition