Citrus And Herb Roasted Potatoes Recipes

CITRUS AND HERB ROASTED POTATOES

Citrus and Herb Roasted Potatoes image

Delicious and spicy potatoes based on a traditional Greek favorite.

Provided by Lady at the Stove

Time 1h10m

Yield 8

Number Of Ingredients 13

Ingredients

cooking spray
½ cup orange juice
¼ cup olive oil
6 cloves garlic, minced
2 tablespoons Dijon mustard
2 tablespoons lemon juice
1 ½ tablespoons crushed dried oregano
1 ½ teaspoons salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon ground turmeric
3 pounds fingerling potatoes
3 tablespoons chopped fresh thyme

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch glass baking dish with cooking spray.
Combine orange juice, olive oil, garlic, mustard, lemon juice, oregano, salt, pepper, cumin, and turmeric in a food processor; pulse to get a thick sauce.
Place potatoes in the prepared pan and pour sauce over top. Toss to coat.
Bake, covered, in the preheated oven for 40 minutes. Uncover and continue to bake until potatoes are tender, about 20 minutes more. Top with fresh thyme.

Nutrition Facts : Calories 212 calories, Carbohydrate 34.4 g, Fat 7.1 g, Fiber 4.5 g, Protein 3.9 g, SaturatedFat 1 g, Sodium 541.6 mg, Sugar 2.8 g

HERB-ROASTED POTATOES

Herb-Roasted Potatoes image

Provided by Tyler Florence

Categories side-dish

Time 48m

Yield 4 servings

Number Of Ingredients 4

Ingredients

2 pounds red new potatoes, quartered
1/4 cup extra-virgin olive oil
Leaves from 1/4 bunch fresh thyme
Salt

Steps:

Preheat the oven to 375 degrees F. Toss together the potatoes, oil, and thyme, and sprinkle with salt. Dump the potatoes out on a baking sheet and roast until tender and crisp on the edges, 30 to 40 minutes.

CITRUSY ROASTED SALMON AND POTATOES

Citrusy Roasted Salmon and Potatoes image

Citrus-dressed salmon roasted over potatoes is a quick, flavorful one-pan meal that is perfect for any night of the week. Skin-on Yukon Golds are thinly sliced, fanned out and generously drizzled with a citrus sauce to serve as the base for the meal. The salmon is placed directly on top of the potatoes after they're briefly roasted, the fish is drizzled with more sauce, then everything roasts together until the salmon is tender and the potatoes are perfectly cooked through and irresistibly tangy. Feel free to swap out the cilantro for any fresh herb you prefer, such as dill or parsley.

Provided by Naz Deravian

Categories brunch, dinner, lunch, seafood, main course

Time 45m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/2 cup extra-virgin olive oil
1/3 cup fresh clementine or mandarin juice, plus 1 clementine or mandarin, sliced into ¼-inch-thick rounds, for garnish
1/4 cup fresh lime juice
1/4 cup chopped cilantro leaves and tender stems
1 shallot, chopped
2 large garlic cloves, finely grated
2 large Yukon Gold potatoes (about 1 pound)
Kosher salt and black pepper
Red-pepper flakes, to taste
1 1/2 pounds skin-on salmon fillet (preferably 1 single center-cut piece)

Steps:

Set a rack in the center of the oven and heat the oven to 425 degrees.
In a medium bowl, combine the olive oil, clementine or mandarin juice, lime juice, cilantro, shallot and garlic; set aside citrus sauce.
Scrub the potatoes and slice them into ¼-inch-thick rounds. In a large (12-inch) cast-iron skillet (or similar oven-safe pan), fan out the potato rounds, overlapping them a little, to cover the surface of the skillet. Season well with salt (about 1 to 1½ teaspoons) and black pepper to taste. Sprinkle on a few red-pepper flakes. Stir the oil and citrus juice mixture to combine again, and spoon half of the sauce over the potatoes. Place the skillet in the oven and roast for 20 minutes, until the edges start to turn golden.
Remove the skillet from the oven, season the salmon well with salt (about 1½ teaspoons) and pepper to taste and place the salmon on top of the potatoes, skin side down. Sprinkle with a few more red-pepper flakes. Spoon the rest of the citrus sauce over the salmon and top the fish with the citrus slices. Place the skillet back in the oven and roast until the salmon is cooked through to your liking, 10 to 20 minutes, depending on the thickness of the salmon.

ROASTED NEW POTATOES WITH LEMON & HERBS

Roasted new potatoes with lemon & herbs image

Try this no-fuss side as an alternative to traditional roasties. They don't require much effort - simply pan-fry, shaking a few times, then roast

Provided by Samuel Goldsmith

Categories Side dish

Time 40m

Number Of Ingredients 6

Ingredients

25g butter
1 tbsp vegetable oil
750g new potatoes
1 lemon, zested
1 tbsp thyme leaves
small handful of oregano sprigs, leaves picked and roughly chopped

Steps:

Heat the butter and oil in a heavy-based ovenproof saucepan over a medium heat, then add the whole new potatoes. Cover and cook for 15 mins, shaking the pan every few minutes to ensure the potatoes cook evenly. When ready, the potatoes should have just started to soften and will be well-browned.
Heat the oven to 200C/180C fan/gas 6. Scatter the lemon zest and herbs over the potatoes, season, cover again and shake to combine. Transfer to the oven and bake for 15-20 mins until cooked through and tender.

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