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.
About Kellie Renfroe
Kellie and her husband Greg have been married 32 years and have four children ranging in age from 17 to 28. She co-founded Mentoring Moments for Christian Women in 2005. Kellie is a homeschooling mom who enjoys reading, studying the Bible, writing, photography, and learning how to cook.
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