This dish is so simple to make, yet it’s absolutely delicious. My sister-in-law fixed it for us recently and then generously gave me the Junior League cookbook that the recipe appeared in. Thank you Sarah!
1 2lb bag of buttercream potatoes, UNpeeled
1/4 cup olive oil
1/4 cup grated Parmesan Cheese
1 tsp salt
1 tsp paprika
1/2 tsp freshly ground pepper
Preheat oven to 375 degrees F. Scrub potatoes and cut into wedges. Place wedges, skin side down, in a single layer on a baking dish. Mix remaining ingredients in a small bowl and brush evenly over potatoes. Bake 1 hour or until potatoes are tender. Serves about 6.
Categories: Sides & Salads Tags:
Photos:
