Lime on anything is wonderful–including potatoes. Really.
A few weeks back I shared my family’s latest drumstick recipe, Raspberry BBQ Drumsticks. For that meal I made Zucchini Pie paired and Romano-Lime potatoes. It was a simple, economical meal to serve and best of all, the kiddos loved it. The recipe was adapted from a 2003 Taste of Home Quick Cooking cookbook recipe.
This week if you’re looking for a fun alternative to the usual potato dish, give this flavorful recipe a try!
Romano-Lime Potato Wedges
1/4 cup melted butter or margarine
2 tablespoons lime juice
1 teaspoon lime zest
1 teaspoon dried thyme
4 large potatoes
1/4 cup grated Romano cheese
1/2 teaspoon smoky paprika
Sea Salt to taste preference
Combine butter, lime juice, zest, and thyme. Cut potatoes into wedges (about 3 to 4 per potato). Add to butter mixture and coat. On a greased cookie / baking sheet place wedges skin side down. Mix remaining ingredients and sprinkle over potato wedges.
Bake at 400 degrees until tender and cooked through–about 25 minutes.