When you make this as your side dish, just make sure that you have a main course that can rival these potatoes or else these potatoes will take the spotlight. I am not kidding. During my friend’s dinner, she has to have another batch made because everyone just loved this! Our friend over at Tasty Kitchen has this to say about this recipe:
“Baby Yukon gold potatoes roasted with olive oil, lemon juice, and fresh rosemary! This may be the best side dish ever!”
It is one of the best side dishes that I have ever tasted! When this was served at that dinner, I almost finished the entire bowl. Well, I wasn’t the only one actually. I felt like I ate more of this more than the steak, which was just as tasty. It’s just that when you start eating this potato, you will definitely want another serving, and another, and another…
Ingredients
2 lbs Chicken Breasts, shredded
1 pound mushrooms
2 Tablespoons Fresh Lemon Juice
2 Tablespoons Bertolli Olive Oil
1-½ pound Baby Yukon Gold Potatoes (or Any Other Small Baby Potatoes Will Do)
1 Tablespoon Fresh Rosemary, Chopped
Salt And Pepper
Instructions
Toss everything into your fave baking dish.
You’ll want to bake the dish at 450 for a good 20-25 minutes. This will ensure the chicken is cooked all the way through and all the flavors are melded together. Serve up, enjoy the changing of the season – and give yourself a little hug. You deserve it!
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Quick Tip: Serve as side dish to any type of meat.
Thanks again to Grazing The City for this amazing recipe.