Lemon-Pepper Potatoes

   This recipe is a combination of Ellyn's 
   "Hot Potatoes" and Dorothy's "Lemon 
   Infused Potatoes".  I never dreamed that 
   lemon and potatoes could taste so good together.

 *** UPDATE ***  This is so good with sweet 
potatoes that I leave out the regular potatoes now.
You can cut this recipe in half and it works fine.

C'est Si Bon Cher!!!

10 med. potatoes - peeled and cubed
1 med. onion - sliced or chopped
2 to 3 lemons - zested and juiced
2 sticks butter or margarine
2-3 tbsp. chopped jalapeno
1/4 cup chopped parsley
Salt & Blk. Pepper to taste

Turn the oven on to 350 deg.
Peel (or not) and cube the potatoes.  Slice the
onion and place all in a casserole dish.


In a small pot, melt the butter and add the
lemon zest, lemon juice, and chopped jalapeno.
Pour this mixture over the potatoes and mix well.
You can add the parsley now or wait until you
take the dish out of the oven.  Salt and Pepper
to taste.

Cover the dish with foil and bake until the potatoes
are done.  Plan for about an hour.

*** This recipe is very versital. You can use as many
potatoes, and as much lemon and butter as you like.
You could even add garlic and crumbled bacon - or
leave out the jalapenos.  Whatever you like.
They're soooo yummy!!!  You'll be surprised.