Lemon Caper Parmesan Potato Salad Bites Recipes

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LEMON-PARMESAN ROASTED POTATOES



Lemon-Parmesan Roasted Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 8 servings

Number Of Ingredients 10

1 1/2 pounds baby Yukon gold potatoes, halved
1 1/2 pounds baby red-skinned potatoes, halved
Kosher salt
4 cups cubed day-old sourdough bread (crusts removed)
1/3 cup extra-virgin olive oil
2 cloves garlic, grated
2 teaspoons finely grated lemon zest, plus wedges for serving
Freshly ground pepper
1/4 cup chopped fresh parsley
1/2 cup grated parmesan cheese (about 1 ounce)

Steps:

  • Preheat the oven to 450 degrees F. Put the potatoes in a large pot and cover with cold water by 1 inch; season with salt. Bring to a boil and cook over medium-high heat until just tender, about 7 minutes; drain.
  • Meanwhile, pulse the bread in a food processor to make coarse crumbs; combine with the olive oil, garlic, lemon zest, 1 teaspoon salt and a few grinds of pepper in a large bowl. Add the potatoes and toss.
  • Arrange the potatoes cut-side down on a baking sheet. Roast until golden and tender, about 10 minutes. Sprinkle with the parsley and parmesan; continue roasting until golden brown, about 5 more minutes. Transfer to a serving dish, season with salt and serve with lemon wedges.

LEMON-CAPER PARMESAN POTATO SALAD BITES



LEMON-CAPER PARMESAN POTATO SALAD BITES image

Categories     Potato     Appetizer     Bake     Cocktail Party

Yield 12

Number Of Ingredients 10

12 small red potatoes, halved (about 1 1/2 lbs)
2 teaspoons olive oil
1/2 cup light sour cream
2 tablespoons, minced fresh chives, divided
2 tablespoons butter, melted
2 tablespoons finely chopped drained capers
1 1/2 teaspoons lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons grated Parmesan cheese

Steps:

  • 1. Preheat oven to 450 2. Combine potatoes and oil. Toss to coat. arrange the potatoes cut side down, in a single layer on a parchment lined baking sheet. Bake at 450 for 20 minutes. Turn and bake for 10 minutes. Remove and cool for 20 minutes. 3. Using a paring knife carefully cut a circle in the cut side of the potato. Using a melon baller or a small spoon, remove the pulp, leaving a thin shell. Combine the pulp, sour cream, 1 tablespoon chives, and next 5 ingredients (through pepper). Squash with a fork until pretty smooth, but not pureed. Evenly fill the potato shells with filling. Sprinkle with cheese and remaining tablespoon chives. 4. Broil for 2 minutes or until cheese is lightly browned.

RED POTATOES ROASTED WITH LEMON CAPER SAUCE



Red Potatoes Roasted With Lemon Caper Sauce image

Make and share this Red Potatoes Roasted With Lemon Caper Sauce recipe from Food.com.

Provided by Rita1652

Categories     Lemon

Time 55m

Yield 8 serving(s)

Number Of Ingredients 10

12 small red potatoes (peeled if desired)
1 shallot, diced
1/2 cup butter, melted
1/4 cup lemon juice
2 tablespoons capers, chopped
2 tablespoons parsley
1 teaspoon coarse salt
1/4 teaspoon pepper
1/4 cup grated parmesan cheese
lemon slice

Steps:

  • Roast potatoes right on the rack in a preheated 400 degrees oven till tender about 45 minutes.
  • Slice in half.
  • Meanwhile saute onion in butter until tender. Reduce heat, stir in lemon juice, capers, parsley, salt and pepper. Cook until mixture is heated.
  • Pour over potatoes. Sprinkle with Parmesan cheese. Garnish with lemon slices.

Nutrition Facts : Calories 298.2, Fat 12.8, SaturatedFat 7.9, Cholesterol 33.2, Sodium 550.3, Carbohydrate 41.8, Fiber 4.5, Sugar 3.5, Protein 6.3

LEMON AND CAPER MASHED POTATOES



Lemon and Caper Mashed Potatoes image

This buttery potato side dish packs a zesty punch, thanks to fresh lemon and capers. To keep mashed potatoes warm for up to two hours, place them in a heatproof bowl over a pot filled with three inches of barely simmering water; cover to seal in the steam.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Number Of Ingredients 8

2 pounds Yukon gold potatoes, peeled and quartered
Coarse salt
6 tablespoons unsalted butter
3/4 cup milk
2 teaspoons freshly squeezed lemon juice
3 tablespoons capers, drained and coarsely chopped
1/4 cup coarsely chopped fresh flat-leaf parsley
2 teaspoons finely grated lemon zest

Steps:

  • Place potatoes in a large saucepan, and fill with enough water to cover potatoes by 1 inch. Bring to a boil over high heat. Add a generous amount of salt; reduce heat to a simmer. Cook until potatoes are tender when pierced with a paring knife, about 15 minutes. Drain; using a potato masher or potato ricer, mash potatoes.
  • Meanwhile, in a medium saucepan over medium heat, combine 5 tablespoons butter, milk, lemon juice, zest, and capers. Heat until butter is melted and the mixture is warm to the touch.
  • Fold the milk mixture and parsley into the mashed potatoes, and season with salt and pepper. Dot with remaining tablespoon butter just before serving.

LEMON VINAIGRETTE POTATO SALAD



Lemon Vinaigrette Potato Salad image

I developed this recipe for a friend who needed a potato salad that could withstand Fourth of July weather. The vinaigrette was a safe and delicious alternative to traditional mayonnaise-based potato salads. I've also substituted fresh thyme for the basil. Any fresh herbs would be great! -Melanie Cloyd, Mullica Hill, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 12 servings

Number Of Ingredients 10

3 pounds red potatoes, cut into 1-inch cubes
1/2 cup olive oil
3 tablespoons lemon juice
2 tablespoons minced fresh basil
2 tablespoons minced fresh parsley
1 tablespoon red wine vinegar
1 teaspoon grated lemon zest
3/4 teaspoon salt
1/2 teaspoon pepper
1 small onion, finely chopped

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Meanwhile, in a small bowl, whisk the oil, lemon juice, herbs, vinegar, lemon zest, salt and pepper., Drain potatoes. Place in a large bowl; add onion. Drizzle with vinaigrette; toss to coat. Serve warm or chill until serving.

Nutrition Facts : Calories 165 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

ITALIAN POTATO SALAD WITH ROSEMARY, LEMON AND CAPERS



Italian Potato Salad with Rosemary, Lemon and Capers image

Categories     Salad     Citrus     Herb     Onion     Potato     Summer     Bon Appétit

Yield Serves 6

Number Of Ingredients 7

2 1/2 pounds red-skinned potatoes, unpeeled, cut into 1/4-inch-thick rounds
6 tablespoons olive oil (preferably extra-virgin)
1/4 cup fresh lemon juice
2 tablespoons drained capers
1 tablespoon chopped fresh rosemary
1 1/2 teaspoons minced garlic
8 tablespoons sliced green onions

Steps:

  • Cook potato rounds in pot of boiling salted water until just tender, about 10 minutes. Drain. Cool potatoes slightly.
  • Whisk oil, lemon juice, capers, rosemary and garlic in medium bowl to blend. Season with salt and pepper.
  • Layer 1/4 of potatoes in bottom of medium bowl. Sprinkle with salt and pepper. Sprinkle 2 tablespoons green onions over, then drizzle with 3 tablespoons dressing. Repeat layering 3 more times with remaining potatoes, salt and pepper, green onions and dressing. (Can be made 6 hours ahead. Cover and chill. Let stand at room temperature 30 minutes before serving.)

PARMESAN POTATO BITES



Parmesan Potato Bites image

Make and share this Parmesan Potato Bites recipe from Food.com.

Provided by Derf2440

Categories     Lunch/Snacks

Time 38m

Yield 12 serving(s)

Number Of Ingredients 8

12 small round red potatoes, about a pound
1 1/2 teaspoons olive oil
3/4 cup onion, finely chopped
1/4 cup uncooked diced turkey bacon, about 2 slices
1/8 teaspoon fresh ground pepper
3 cloves garlic, smashed
1/2 cup parmesan cheese, finely grated,about 2 ounces
1 teaspoon rubbed sage

Steps:

  • Cook potatoes in boiling water 15 minutes or until tender, drain.
  • Heat oil in a nonstick frypan over medium high heat.
  • Add onion, bacon, pepper and garlic,saute 5 minutes or until tender.
  • Preheat broiler.
  • Cut potatoes in half, carefully scoop out pulp with a melon baller, leaving 1/4 inch shell.
  • Mash potato pulp with a fork; stir in cheese and sage.
  • Add to onion mixture, stirring well.
  • Spoon about 1 tablespoon potato mixture into each shell.
  • Arrange stuffed potatoes on a baking sheet, and broil 3 to 4 inches from heat, 3 minutes or until lightly browned.
  • Serve warm.

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Top Asked Questions

How to cook sweet potatoes with capers and lemon?
Flavorful roasted potato side dish with capers and lemon. Preheat oven to 400 degrees F. Place the potatoes in an even layer in a roasting pan or casserole dish. Drizzle with a little olive oil and sprinkle liberally with sea salt and freshly ground pepper. Place in oven and roast for about 40 minutes, testing for doneness after about 30 minutes.
What is the secret to a delicious lemon potato salad?
The secret is to marinate the potato so it sucks up flavour. This Lemon Potato Salad is bright, zesty and well seasoned. Great warm, at room temp, on the day and the day after!
How do you make a potato salad with dressing?
While potatoes are hot, pour over half the Dressing. Use rubber spatular to gently stir. Set aside to marinate for at least 30 minutes, even overnight. Add green onions and parsley, pour over remaining Dressing. Carefully toss with rubber spatular, then serve. Great warm or at room temperature, and it's also great the next day.
Can you put mayonnaise on potatoes?
There’s nothing more disappointing than biting into a generous sized piece of potato with any kind of dressing – mayo or non mayo – only to find the inside of the potato tastes of nothing more than unseasoned potato. Solution: Douse your potatoes with dressing while hot.

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