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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel the potatoes, cut into 2 inch chunks and soak in cold water for 15 minutes; this will help remove excess starch and allow the potatoes to better absorb the cooking liquid. | 2. Preheat oven to 375F; brush the inside of a 2 quart baking dish with one tablespoon of melted butter. Drain the potatoes and place inside the baking dish. In a small bowl, combine all the remaining ingredients except the Parmesan cheese. Pour over the potatoes, making sure to work the liquid between all the chunks. Cover the dish with aluminum foil and bake for 40 minutes. | 3. Remove the foil; mix the potatoes around and spread the Parmesan cheese evenly over them. Return the dish to the oven and bake for 20-30 minutes; until the potatoes are fork tender. Allow the potatoes to rest inside the baking dish for 10 minutes to let them absorb any remaining liquid. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
russet potato	3	lbs		1075.0152	245.8927	29.1207	1.0886
butter	1/4	cup	melted	85.5	3.9285	2.6715	7.2
butter	1	tablespoon	melted	85.5	3.9285	2.6715	7.2
olive oil	1/4	cup		477.36	0.0	0.0	54.0
lemon juice	1/3	cup		17.8933	5.612	0.2847	0.1952
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
parsley	4	tablespoons	chopped	5.472	0.9622	0.4514	0.1201
salt	1/4	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
vegetable broth	1	cup		162.36	26.322	5.9532	3.8376
parmesan cheese	3/4	cup	grated	222.0	24.0	24.0	3.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.