Garlic Lemon Potatoes Recipes

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LEMON & GARLIC NEW POTATOES



Lemon & Garlic New Potatoes image

This is a simplified version of a dish my Costa Rican host sister used to make when I was in the Peace Corps. It has become a favorite side dish at my house. -Katie Bartle, Parkville, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 7

1 pound small red potatoes
2 tablespoons olive oil
2 garlic cloves, minced
1/4 cup shredded Parmesan cheese
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cut scrubbed potatoes into wedges; place in a large saucepan. Add water to cover; bring to a boil. Cook, covered, until tender, 10-15 minutes; drain. In the same pan, heat oil over medium-high heat. Add potatoes; cook until browned, 4-6 minutes. Add garlic; cook 1 minute longer. Remove from heat. Stir in remaining ingredients.

Nutrition Facts : Calories 166 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 240mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

ROASTED LEMON-GARLIC POTATOES



Roasted Lemon-Garlic Potatoes image

This belonged to my mom. She would go and try to track down recipes from restaurants then post them online somewhere. I found this one for lemon-garlic potatoes laying around the other day.

Provided by RavenCook

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 1h20m

Yield 6

Number Of Ingredients 6

5 large russet potatoes, scrubbed and quartered
3 cloves garlic, minced
1 pinch sea salt and ground black pepper to taste
1 cup water
½ cup olive oil
¼ cup lemon juice

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.

Nutrition Facts : Calories 400.7 calories, Carbohydrate 55.1 g, Fat 18.3 g, Fiber 6.8 g, Protein 6.3 g, SaturatedFat 2.6 g, Sodium 73.7 mg, Sugar 2.7 g

PAN-FRIED LEMON POTATOES



Pan-Fried Lemon Potatoes image

Provided by Giada De Laurentiis

Categories     side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 6

1 1/2 pounds small Yukon gold potatoes
3 cloves garlic, smashed and peeled
2 sprigs fresh rosemary plus 1/2 teaspoon chopped, for the seasoning salt
1 teaspoon lemon zest plus 1/2 lemon
Kosher salt
1/2 cup olive oil

Steps:

  • Place the potatoes in a large sauce pan and cover with cold water. Add the garlic, rosemary sprigs and lemon half to the water and season well with salt. Place over medium-high heat and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are tender when pierced with a fork, about 15 minutes. Drain well and immediately cut the potatoes into halves. Place on a plate to allow the steam to escape. Allow to cool for 15 minutes.
  • Meanwhile, to make the seasoning salt, mix together the lemon zest, chopped rosemary and 1/2 teaspoon salt in a small bowl. Set aside
  • Heat a large skillet over medium-high heat. Add the oil and heat until it shimmers when it swirls in the skillet. Add the potatoes cut-side down to the skillet. Do not overcrowd the skillet. This may be done in 2 batches. Cook until the bottom of the potatoes are a deep golden brown, 3 to 4 minutes. Using a metal spatula, flip the potatoes and cook on the second side for an additional 3 minutes. Remove to a paper towel-lined plate and drain well. Sprinkle with the seasoning salt and serve warm.

ROASTED POTATOES WITH GARLIC, LEMON, AND OREGANO



Roasted Potatoes with Garlic, Lemon, and Oregano image

For perfect Roasted Potatoes with Garlic, Lemon, and Oregano there is no need to peel them, but I suggest that you halve them, because they taste best when they can absorb more sauce.

Provided by Aglaia Kremezi

Categories     Garlic     Potato     Side     Roast     Easter     Lemon     Spring     Oregano     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 9

3 pounds baking potatoes, peeled and cut into 1 1/2-inch cubes
1/2 cup olive oil
4 garlic cloves, minced
1 1/2 teaspoons dried oregano, crumbled
1 teaspoon salt
Freshly ground black pepper
1/2 cup beef stock or chicken stock
1/3 cup freshly squeezed lemon juice
2-3 tablespoons chopped fresh oregano

Steps:

  • Preheat oven to 400°F.
  • Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil.
  • Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown.
  • Sprinkle with the fresh oregano and serve at once.
  • Variation:
  • Dissolve 1 tablespoon tomato paste in the stock, and reduce the amount of lemon juice to taste. Substitute Aleppo pepper or crushed red pepper flakes for the black pepper.

LEMON, GARLIC & BAY ROAST POTATOES



Lemon, garlic & bay roast potatoes image

Take your roast potatoes to new levels of deliciousness with lemon, garlic and bay. They make the perfect side dish to a Sunday roast or Christmas dinner

Provided by Good Food team

Categories     Side dish

Time 1h15m

Number Of Ingredients 5

2kg Maris Piper potatoes
1 garlic bulb, cut in half lengthways
100ml rapeseed or sunflower oil
8-10 fresh bay leaves
½ tsp lemon , zested

Steps:

  • Peel and halve or quarter the potatoes, if large, so they're all the same size. Put in a large pan and cover with cold water and a pinch of salt. Add one half of the garlic bulb. Bring to a simmer and cook for 10 mins until a knife goes easily through the potatoes, then drain well, reserving the garlic. Leave the potatoes to steam-dry in the pan for 10 mins. Heat the oven to 220C/200C fan/gas 7.
  • Pour the oil into a large baking tray or two smaller ones - it should cover the base of the tray, so add a little more if you need to. Heat in the oven for 10 mins until really hot. Carefully transfer the spuds to the oil, leaving lots of room between each one (otherwise they will steam, rather than roast) and coat in the oil, taking care not to splash yourself. Season, then add both halves of the garlic, blanched and not, and nestle the bay leaves underneath the spuds.
  • Roast for 40-45 mins, turning halfway through and coating in more oil, until golden and crunchy. Season with more salt and pepper, and zest the lemon directly over the potatoes so the essential oils spritz over the spuds. Serve with the roasted garlic in its shell.

Nutrition Facts : Calories 258 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.01 milligram of sodium

LEMON-GARLIC ROASTED POTATOES



Lemon-Garlic Roasted Potatoes image

I've tried lots of roasted potato variations where the seasonings get lost, and you're left with a bland or oily taste. The lemon and garlic in this version really shines through. Plus these are simple to make, either as a quick side dish, or a fast snack!

Provided by laurieish

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 45m

Yield 4

Number Of Ingredients 5

1 ½ pounds fingerling potatoes
1 small lemon, juiced
2 teaspoons olive oil
2 teaspoons garlic powder
1 teaspoon kosher salt

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Wash potatoes and pat dry. Cut abnormally large potatoes in half so all potatoes are around the same size (no bigger than 1/2 of a ping pong ball). Transfer to a metal baking pan.
  • Mix lemon juice and olive oil together and drizzle over potatoes. Sprinkle with garlic powder and salt. Toss until well coated and spread evenly in the pan.
  • Bake in the preheated oven for 20 minutes. Stir and bake until tender, about 10 minutes more.

Nutrition Facts : Calories 161 calories, Carbohydrate 33.1 g, Fat 2.6 g, Fiber 4.9 g, Protein 3.9 g, SaturatedFat 0.4 g, Sodium 491.3 mg, Sugar 0.3 g

GARLIC LEMON POTATOES



Garlic Lemon Potatoes image

I love grilling out side dishes along with the main dish, such easy clean up after dinner. This is a recipe I found on the Land O'Lakes recipes. Garlic and lemon are the flavorful seasonings in this easy grilled potato and onion recipe.

Provided by diner524

Categories     Potato

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 7

6 medium potatoes, washed, unpeeled, thinly sliced (6 cups)
1 medium onion, thinly sliced
2 tablespoons minced roasted garlic (purchased)
1 tablespoon lemon zest, freshly grated (may substitute lemon juice but would increase it to 2-3 TBSP)
1/2 teaspoon salt
1/4 teaspoon ground pepper
4 tablespoons butter

Steps:

  • Heat gas grill on medium or charcoal grill until coals are ash white.
  • Mound potatoes and onion evenly among 6 (12-inch) squares heavy-duty aluminum foil sprayed with no-stick cooking spray (I love using the new non-stick foil - no spray needed). Sprinkle with garlic, lemon zest, salt and pepper. Dot each serving with 2 teaspoons butter.
  • Bring edges of foil up to center; tightly seal top and sides of each packet.
  • Place foil packets onto grill. Cover; grill, turning once, until potatoes are tender (15 to 30 minutes but will vary depending on grill temp).
  • Oven Directions: Heat oven to 375°F Prepare potatoes and onion mixture as directed above. Bake for 40 to 50 minutes or until vegetables are tender.
  • Recipe Tip.
  • Place potatoes and onion in disposable aluminum pan. Sprinkle evenly with garlic, lemon zest, salt and pepper; top with butter. Cover pan with heavy duty aluminum foil. Grill as directed above, stirring occasionally, until vegetables are tender (25 to 35 minutes).

LEMON AND GARLIC NEW POTATOES



Lemon and Garlic New Potatoes image

This is a simplified version of a new potato dish my Costa Rican host sister used to make when I was in the Peace Corps. It has become a favorite side dish at my house.

Provided by Debbie

Time 30m

Yield 4

Number Of Ingredients 7

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

Steps:

  • 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 173.1 calories, Carbohydrate 21.3 g, Cholesterol 4.4 mg, Fat 8.3 g, Fiber 2.6 g, Protein 4.4 g, SaturatedFat 1.8 g, Sodium 229.1 mg, Sugar 1.1 g

GREEK GARLIC-LEMON POTATOES



Greek Garlic-Lemon Potatoes image

My mother made a version of these when I was growing up. Just the smell alone of these garlicky lemon potatoes is comforting.

Provided by aprilcdavenport

Categories     Side Dish     Potato Side Dish Recipes

Time 1h55m

Yield 12

Number Of Ingredients 10

3 pounds potatoes, peeled and cubed
3 cups hot water
½ cup fresh lemon juice
⅓ cup vegetable oil
1 tablespoon olive oil
1 ½ teaspoons dried oregano
2 teaspoons salt
½ teaspoon ground black pepper
2 cloves garlic, minced
¼ cup chopped fresh parsley

Steps:

  • Preheat oven to 475 degrees F (245 degrees C).
  • Place the cubed potatoes, water, lemon juice, vegetable oil, and olive oil in a 12x18 inch baking dish or roasting pan. Season with oregano, salt, pepper, and garlic.
  • Roast, uncovered, in the preheated oven until the potatoes are tender and golden brown and the water has evaporated, about 1 1/2 hours. Stir the potatoes every 20 minutes as they bake, adding more water as necessary to prevent sticking. Allow the water to evaporate during the final 15 to 20 minutes of cooking, but be careful that the potatoes do not burn. Stir in the chopped fresh parsley, and serve.

Nutrition Facts : Calories 155.9 calories, Carbohydrate 21.1 g, Fat 7.4 g, Fiber 2.7 g, Protein 2.4 g, SaturatedFat 1 g, Sodium 397.1 mg, Sugar 1.2 g

GARLIC-LEMON POTATOES



Garlic-Lemon Potatoes image

Provided by George Magoulus

Categories     Garlic     Potato     Side     Bake     Vegetarian     Lemon     Bon Appétit

Yield Serves 6

Number Of Ingredients 4

3 large russet potatoes (about 2 1/2 pounds total), peeled, cut lengthwise into 6 wedges
1/4 cup fresh lemon juice
1/4 cup (1/2 stick) butter, melted
1 head garlic, peeled, crushed

Steps:

  • Preheat oven to 375°F. Combine potatoes, lemon juice, butter and crushed garlic in large bowl and toss to coat well. Spread potato mixture evenly in large baking pan. Bake potatoes until tender, about 45 minutes. Transfer potatoes to platter and serve.

SAUTEED POTATOES IN LEMON & GARLIC



Sauteed Potatoes in Lemon & Garlic image

From The Popular Potato, Best Recipes (1989). I wanted to try something different with my fave vegetable. I ate it on its own, but I can see this along-side fish or chicken! I used smaller potatoes and cut them in wedges instead of using slices.

Provided by Steph_40135

Categories     Potato

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

4 large potatoes, peeled
3 tablespoons oil
4 tablespoons butter or 4 tablespoons margarine
1 lemon, grated rind of
1 lemon, juice of
3 tablespoons chopped fresh parsley
3 garlic cloves, crushed

Steps:

  • Cut potatoes into thin slices, less than 1/4 inch.
  • Cook in boiling water for 4 minutes; drain carefully and pat dry with paper towels.
  • Heat oil and 3 Tbsp butter in a heavy-based frying pan.
  • Add enough potatoes to cover the bottom of pan and cook, shaking pan so potatoes do not stick; continue until all potatoes are browned (if necessary, add more butter and oil).
  • Combine remaining butter, lemon rind, and juice, parsley and garlic in a pan.
  • Heat until butter turns a pale brown.
  • Add potatoes and toss until potatoes are well coated.

LEMON-GARLIC POTATO WEDGES



Lemon-Garlic Potato Wedges image

These quick and easy roasted potato wedges are the perfect side dish for almost any entree. They're also great as an appetizer with a sprinkle of sea salt flakes (such as Maldon®) or with a tasty dip.

Provided by lutzflcat

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 40m

Yield 4

Number Of Ingredients 8

2 tablespoons olive oil
2 tablespoons unsalted butter, melted
3 cloves garlic, finely chopped
½ teaspoon salt
¼ teaspoon freshly ground black pepper
3 large russet baking potatoes
2 tablespoons lemon zest
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a large baking sheet with cooking spray, or line with foil and grease the foil. Set aside.
  • Whisk olive oil, butter, garlic, salt and pepper together in a large bowl. Cut each unpeeled potato into 8 wedges, add to the bowl, and toss to coat. Spread potato wedges out on the baking sheet.
  • Bake until potatoes are crispy on the outside and tender on the inside, 25 to 30 minutes.
  • Remove the potatoes from the oven. Combine lemon zest and parsley in a small bowl, sprinkle over the potatoes, and serve.

Nutrition Facts : Calories 222.6 calories, Carbohydrate 25.5 g, Cholesterol 15.3 mg, Fat 12.7 g, Fiber 3.5 g, Protein 3.1 g, SaturatedFat 4.6 g, Sodium 301.6 mg, Sugar 1.2 g

CRISPY GARLIC LEMON POTATOES



Crispy Garlic Lemon Potatoes image

A delicious low fat potato dish which I found in the November 2005 issue of the 'Australian Good Taste' magazine, as an accompaniment to Recipe #145704. I have posted both recipes for the post-ZWT Healthy for the Holidays Challenge.

Provided by bluemoon downunder

Categories     Lemon

Time 35m

Yield 6 serving(s)

Number Of Ingredients 6

1 1/2 kg baby potatoes, quartered
1 1/2 tablespoons light olive oil
1 1/2 tablespoons lemon zest, finely grated
6 garlic cloves, crushed (to taste)
salt, to taste
fresh ground black pepper, to taste

Steps:

  • Preheat the oven to 220°C.
  • Cook the potatoes in a large pan of salted boiling water for 6-7 minutes or until just tender, and drain well.
  • Place the potatoes, oil, lemon zest, garlic, and salt and pepper, to taste, in a large roasting pan and gently toss to combine. Roast in the oven for 20 minutes or until golden brown and crisp, and serve with Italian Beef Rissoles With Fresh Tomato Salsa Recipe #145704.

Nutrition Facts : Calories 210, Fat 3.6, SaturatedFat 0.5, Sodium 15.7, Carbohydrate 40.5, Fiber 6.2, Sugar 3, Protein 4.4

LEMON & GARLIC BUTTERED POTATOES



Lemon & Garlic Buttered Potatoes image

Found this recipe in a Sunday paper. A great recipe to use as side dish and the lemon just gives it all a really nice flavour. I used small potatoes instead of chat, so any small potato could be used. I am going to try the butter mixture over steamed broccoli next time.

Provided by Tisme

Categories     Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

50 g butter, softened
1 garlic clove, crushed
2 teaspoons finely grated lemon rind
sea salt and black pepper
800 g chat potatoes, halved
1/2 cup chervil, leaves

Steps:

  • Combine the garlic, lemon, salt and pepper in a bowl and set aside.
  • Place the potatoes in a saucepan of cold salted water and bring to boil and cook for 12-15 minutes or until the potatoes are tender.
  • Drain potatoes and return them to the pan.
  • Add the butter mixture, chervil and toss well to combine.
  • Serve warm.

Nutrition Facts : Calories 253.7, Fat 10.4, SaturatedFat 6.4, Cholesterol 26.7, Sodium 86.9, Carbohydrate 37.2, Fiber 5, Sugar 1.6, Protein 5.1

GREEK-STYLE GARLIC-LEMON POTATOES



Greek-Style Garlic-Lemon Potatoes image

Perfect with Chicken or Lamb. This recipe is easy and tasty. I'm not a big potato lover but I just can't seem to allow leftovers!

Provided by Chef Dine

Categories     Potato

Time 26m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon vegetable oil
1 tablespoon butter
4 medium potatoes, Yukon Gold, each potato cut lengthwise into 8 wedges
4 garlic cloves, minced
1 tablespoon olive oil
2 tablespoons lemon juice
1 tablespoon lemon zest
2 tablespoons fresh oregano leaves
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons fresh parsley leaves, minced

Steps:

  • Cut each potato lengthwise into 8 wedges. You should have 32 potato pieces. (like joe joes).
  • Heat vegetable oil and butter in heavy-bottomed 12 inch nonstick skillet over medium-high heat until butter melts and foaming subsides, swirling pan occasionally.
  • Add potatoes in single layer; cook until golden brown (pan should sizzle but not smoke), about 6 minutes.
  • Using tongs, turn potatoes so second cut sides are down; Combine garlic, olive oil, lemon juice, zest and oregano in a small bowl, pour over potatoes and stir well.
  • Cook on second side, about 5 minutes longer. Stirring once more, add ground black pepper and reduce heat to medium-low, cover tightly, and cook until potatoes are tender when pierced with tip of paring knife, about 5 minutes.
  • Sprinkle with parsley, stir gently to distribute; serve immediately. (optional - add 3 oz crumbled feta and 8 Kalamata olives (sliced thin) and add in with the parsley.

Nutrition Facts : Calories 259.3, Fat 9.9, SaturatedFat 2.8, Cholesterol 7.6, Sodium 616.6, Carbohydrate 39.7, Fiber 5.3, Sugar 2, Protein 4.7

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From seriouseats.com


GREEK LEMON-GARLIC ROASTED POTATOES RECIPE | A SPICY PERSPECTIVE
2022-05-14 Preheat the oven to 400 degrees F. Cut the potatoes in half and set in a 9X13 inch baking dish. Drizzle the olive oil over the top. Then add the lemon zest, minced garlic, oregano, salt and pepper. Toss the potatoes to coat in seasoning. Pour the lemon juice and vegetable broth in the side of the pan, being careful not to “washed” the ...
From aspicyperspective.com


EASY GARLIC LEMON ROASTED POTATOES - MOMMY'S HOME COOKING
2017-12-18 Instructions. Preheat the oven to 375º F. Cut the potatoes in half. Mix in a big bowl the olive oil, butter, garlic, lemon juice, oregano, salt and black pepper. Add potatoes and toss until the potatoes are well coated. Arrange potatoes, cut side down, on a rimmed baking sheet and spread out into 1 layer.
From mommyshomecooking.com


LEMON GARLIC POTATOES - READER'S DIGEST CANADA
Instructions. Cut potatoes into halves. Place in roasting pan with butter, lemon juice, crushed garlic, salt and pepper. Bake at 425 F for 40 minutes, …
From readersdigest.ca


GARLIC AND LEMON ROASTED POTATOES - SEASONS AND SUPPERS
2017-02-15 Instructions. Preheat oven to 425 F. Pour olive oil on to a baking sheet or cast iron skillet and brush to spread in to a thin even layer. Sprinkle evenly with Kosher salt. Place potato halves, cut side down in a single layer on baking sheet. Roast in preheated oven for about 20 minutes, or until under-side of potatoes are golden brown.
From seasonsandsuppers.ca


LEMON-GARLIC ROASTED POTATOES - THE LOW SODIUM FOODIE
2021-09-09 Preheat your oven to 425 degrees. Scrub potatoes under cold water to clean them, then pat dry to remove excess moisture. Quarter or half your potatoes and place them into a large bowl. Add olive oil, garlic, black pepper, and juice from one lemon. Zest your lemon halves over the bowl using a grater until you add about 1 teaspoon of lemon zest.
From losofoodie.com


ROASTED GREEK LEMON POTATOES RECIPE - GREEK FOOD
2020-08-19 Cut your potatoes into wedges. Toss potatoes in a roasting pan with olive oil, garlic, 2 teaspoons salt, pepper, oregano, and mustard (if you are using). Mix the lemon juice with broth/water, and carefully pour into the pan around/between the potatoes, being careful not to wash the other seasoning off the potatoes. Roast potatoes for 30 minutes.
From mysweetgreek.com


ROASTED GARLIC, DILL & LEMON POTATOES — LET'S DISH RECIPES
Preheat oven to 450 degrees. Spray a large baking sheet with non-stick cooking spray. Place cubed potatoes in an even layer on the prepared pan and toss with olive oil, salt and pepper. Bake for about 30 minutes, or until potatoes are tender and golden brown. Meanwhile, stir together melted butter, dill, garlic and lemon juice.
From letsdishrecipes.com


LEMON GARLIC MASHED POTATOES | BETTER HOMES & GARDENS
Step 1. In a large saucepan cook potatoes and garlic in lightly salted boiling water, covered, for 20 to 25 minutes or until tender. Advertisement. Step 2. Drain potatoes, reserving 1 cup water. Using a potato masher, mash potatoes to desired consistency. Add 2 Tbsp. of the olive oil, butter, salt, pepper, and enough of the reserved liquid to ...
From bhg.com


MIND-BLOWING SMOKY SPANISH POTATOES WITH GARLIC & LEMON RECIPE
2020-08-12 Add the coated potatoes and garlic into a baking tray lined with parchment paper, make sure everything is in a single layer. Add the baking tray into a preheated oven, bake + broil option 250 C - 475 F. After 21 to 23 minutes remove the baking tray from the oven. Transfer the potatoes and garlic into a serving dish, shred in 1 tbsp of lemon ...
From spainonafork.com


GARLIC ROASTED POTATOES WITH LEMON (HOW TO ROAST ... - CHEW OUT …
Preheat oven to 400F, with rack on middle position. In a bowl, whisk together the olive oil, garlic, onion powder, salt, and pepper until well combined. Towel-dry potatoes to remove all excess moisture. Place potatoes in single layer on a large rimmed baking sheet lined with foil.
From chewoutloud.com


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