In essence, short-grain rice is topped with meat and caramelized onions in a typical Japanese fast food dish. Perfect at any temperature—hot, cold, or ambient. Ideal for hot-day school lunches.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound red new potatoes
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- ¼ cup shredded Parmesan cheese
- 2 tablespoons lemon juice
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Scrub potatoes and cut into wedges. Place in a large saucepan and cover with water; bring to a boil. Cover and cook until tender, 10 to 15 minutes. Drain and set potatoes aside.
- Heat olive oil in the same pan over medium-high heat. Add potatoes and cook until browned, 4 to 6 minutes. Add garlic; cook for 1 minutes. Remove from the heat.
- Stir in Parmesan cheese, lemon juice, salt, and pepper.
Nutrition Facts
| Calories | 173 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 229 mg |
| Sugars | 1 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
My husband just finished chemo and lost his sense of taste but this was a real hit.
These potatoes were surprisingly good. I had small white potatoes on hand that worked fine. And I continued to cook on medium high heat after cheese was added to get a few fried cheesy bits. they went perfect with Steak Marsala and Steamed Broccoli with lemon juice, salt and pepper!!!
Love this and all recipes is my new home!
Simple and perfect side dish
3.8.22 I used baby red potatoes and halved them. I cooked the potatoes in the afternoon and later browned them in the skillet, and added the seasonings. It then was a very quick and easy side dish for dinner. The parmesan, lemon zest, and garlic added great flavor to the potatoes. Enjoyed and would make again.