Crushed Potatoes With Rocket Lemon Recipes

SALT AND PEPPER CRUSHED POTATOES WITH LEMON DILL MAYO

Steps:

• Preheat the oven to 400 degrees F.
• Cut any larger potatoes in half so they are all roughly the same size. Put into a saucepan and cover with cold water. Bring to the boil and gently simmer until fork tender, 10 to 12 minutes. Drain well using a colander.
• Tip the potatoes out onto a baking sheet and press each one down in the middle with a potato masher or your thumb to crush it. (Let cool slightly before crushing if using your thumb.)
• Drizzle the olive oil over and sprinkle with a couple pinches of salt and pepper. Gently toss each potato in the seasoning.
• Bake the potatoes, flipping them halfway through, until crispy and golden, 35 to 40 minutes. Serve with the Lemon Dill Mayo.
• Add the mayonnaise, dill, lemon juice and a pinch of salt to a medium bowl. Mix well to combine.

CRUSHED POTATOES WITH ROCKET & LEMON

Steps:

• Boil the potatoes in their skins for about 15 minutes until just tender. Drain well, return to the pan and crush roughly with a fork. Stir in the olive oil and lemon juice, and season with plenty of salt and freshly ground black pepper. Then stir in the rocket until just wilted.

CRUSHED LEMON POTATOES

Steps:

• Roast potatoes in oven with small amount of oil until done. Cut in half.
• Place lemon juice in a small saucepan and cook over high heat until reduced to 1/2 cup.
• Let cool.
• Mix together the butter, reduced lemon juice and zest in a small bowl until combined.
• Season with salt and pepper.
• Heat a few tablespoons of the butter in a large saute pan over medium heat.
• Add the potatoes and saute for a few minutes.
• Fold in the parsley and season with salt and pepper to taste.

GOLDEN CRUSHED POTATOES

Steps:

• Preheat the oven to 450 degrees F.
• Steam the potatoes, whole, for 20 minutes, until they are still firm yet easily pierced with a fork. Drain.
• Spray a baking sheet with cooking spray. Place a potato on the tray, cut a small cross about 1/4-inch deep into the potato and crush the potato with the back of a wooden spoon to flatten into a patty about 1/2-inch thick. Try to crush it just enough so it stays together with most of its skin intact. Repeat with the remaining potatoes.
• Brush the tops of the potatoes with the oil, sprinkle with salt and bake until crisp and golden, about 20 minutes.

ROASTED LEMON-GARLIC POTATOES

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Place potatoes in a 9x13-inch baking dish and season with garlic, sea salt, and pepper. Pour in water, oil, and lemon juice and mix for a few seconds with a wooden spoon to coat.
• Roast in the preheated oven for 40 minutes. Turn the potatoes and continue to cook until all sides are golden brown, about 25 minutes more.

CRUSHED POTATOES

Steps:

• Peel potatoes and quarter.
• In a saucepan cover potatoes with cold salted water by 1 inch and simmer 15 minutes, or until just tender.
• Drain potatoes in a colander and let stand 5 minutes.
• Finely chop white and light green parts of scallions. Finely chop parsley.
• In saucepan heat oil and chopped scallions over moderate heat until oil begins to sizzle and add potatoes.
• With a fork lightly crush potatoes into scallion oil (do not mash completely). Season potatoes with salt and pepper and stir in parsley.

LAURA'S LEMON ROASTED POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• In a large bowl, stir together the canola oil, melted butter, lemon juice, garlic, dill, salt and pepper. Add potatoes and toss to coat. Spread the potatoes out on a baking sheet and drizzle any remaining liquid from the bowl over them.
• Bake in the preheated oven until potatoes are brown and crispy, about 45 minutes.