Ingredients:
Vegetable cooking spray
1 Tablespoon Margarine, melted
3/4 Teaspoon grated lemon rind
1 Tablespoon lemon juice
3/4 Teaspoon dried whole dillweed
3 Med.-sized un-peeled baking potatoes
2 Tablespoon grated parmesan cheese
Line baking sheet with aluminum foil. Coat with cooking spray. Set baking sheet aside. Combine margarine, grated lemon peel, lemon juice, and dill weed in a a small bowl: set aside. Cut each un-peeled potato into 4 wedges. Brush cut edges of potatoes with margarine mixture & dredge in parmesan cheese. Place wedges, cut side up on prepared baking sheet. Bake at 425’F. for 25 minutes or until potatoes are tender. Yield 6 servings.
Appetizers & Beverages ● Soups & Salads ● Main Dishes ● Side Dishes & Vegetables ● Breads ● Desserts
©Copyright 2005 Food-Recipes-Free-Online.com
►For permission to reproduce our recipes on your website, click here ◄
Gingered Brussel Sprouts & Carrots
Springtime Deviled Egg Casserole
Asparagus with Tomatoes & Pistachio
Broccoli Spears with Dijon Sauce
Bacon Topped Blue Cheese Potatoes
Green Beans with Cherry Tomatoes
Green Beans with Balsamic Vinegar
Mashed Potatoes Cabbage & Cheese
Maple Buttered Acorn Squash Rings
Sweet Corn Polenta & Mushroom Sauce
Roasted Potatoes Shallots w/Caraway
Southwestern Scalloped Potatoes
Spinach Stuffed Baked Tomatoes
Enjoy healthy broccoli served with a tangy slightly hot sauce drizzled over it. It is pretty on the plate, and tastes as good as it looks!