Herb and Buttered Red Potatoes

I wasn't feeling up for mashed potatoes (or "mashy taters" as son likes to call it) for a side dish so I thought I'd just whip up something easy and equally delicious that doesn't entail a lot of work (i.e. mashing!).

What you need:

1/2 a pound red potatoes, quartered
1/4 cup butter, melted
1/2 teaspoon ground garlic
1 teaspoon salt
1/2 lemon, juiced
1 tablespoon grated Parmesan cheese
1 teaspoon dried parsley

What to do:

Preheat oven to 350 degrees F.

Wash the potatoes and cut them in quarters. You don't have to peel them, but make sure you give the skin a good scrubbing under cool water.

Put the potatoes in a baking dish. In a small bowl, combine the melted butter, garlic, salt and lemon juice. Pour the mixture on top of the potatoes and stir to coat. Add the Parmesan cheese on top of the taters.

Cover your baking dish and bake for 30 minutes. After 30 minutes, remove the cover and bake for an additional 10 minutes or until the potatoes are golden brown. Remove from heat and sprinkle dried parsley on top.

Tips, Tricks and Tweaks:

1. Add or subtract the amount of butter and lemon juice until you find the balance that is just right for you.
2. For softer potatoes, boil them for a few minutes before cutting them in quarters. You might want to kick up the spices a notch to off-set the added water in the potatoes.