In my kitchen

Bonjour!

Welcome to the best part of my life. I will share here my passion for family, food and feeding them, it is truly feeding a crowd!

Donate

Love recipes without pop-ups? Me too! But running this ad-free, pop-up-free kitchen costs over $500 a year. If my recipes have ever saved your dinner party, impressed your in-laws, or just filled your home with the smell of freshly baked bread, consider tossing a little dough my way! Every bit helps keep "Feeding a Crowd" alive and delicious.

Enjoy!

How to deseed your pomegranate.

Fruit Fly Trap in 40 Seconds.

Life is short, laugh more, worry less. R.F.
Butter, Lemon and Herbs Potatoes

Butter, Lemon and Herbs Potatoes

I loved making these, they took a bit of preparation but it was worth it. They are so pretty too look at too!  

Butter, Herbs and Lemon Potatoes

6 – 8 same sized potatoes

Serves 6 - 8


Print Friendly and PDF

Butter Lemon Mixture

½ cup olive oil

½ c. butter

3 cloves garlic, minced

1 tbsp. chopped rosemary leaves or 1 tsp. dried rosemary

1 tbsp. fresh thyme or have 1 tsp. dried thyme

3 tbsp. lemon juice

2 tsp. salt

1 tsp. black pepper

OR 1 tbsp. seasoning mix

INSTRUCTIONS:

Preheat oven to 375° F. Cut slits on the potatoes, do not cut through.

Heat all ingredients in a small pot for 5-10 minutes so the flavors develop. Remove from heat.

Place the potatoes in a roasting pan and brush with the Butter Lemon mixture. Make sure to brush inside the slits of the potatoes.

Roast the potato for 1 hour and a half, brushing the oil mixture at 20 minutes or so. If you run out of the butter mixture, use what is in the pan to baste. 

Roasted Tomato Cream Soup

Roasted Tomato Cream Soup

Brussel Sprouts, Jamie Oliver's Way

Brussel Sprouts, Jamie Oliver's Way