Easter Menu Inspiration

Written By Tracey Leonhard

Mom's Parmesan Potatoes

Combine:

½ cup olive oil

4 Tbs. grated parmesan

1 tsp. salt

½ tsp granulated garlic

½ tsp paprika

¼ tsp black pepper

Cut 6-8 large russet potatoes into wedges. Or use whatever type of potato you have. Place potato wedges in baking pan and brush with half the oil-parm mixture.

Bake in 375' oven brushing occasionally with the remaining oil-parm mixture for 45 minutes or until potatoes are tender and golden.

Classic Easter Dinner

  • Deviled Eggs appetizer           

  • Baked  ham with orange-brown sugar glaze

  • Mom's Parmesan Potatoes  

  • Sauteed Zucchini and Yellow Squash drizzled with lemon oil topped with shaved Manchego and Toasted Pepitas           

  • Lemon Olive Oil Cake with Citrus Glaze      

Don’t forget the dinner rolls!

Tracey Leonhard
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Citrus Vinaigrette