LEMON & GARLIC BUTTERED POTATOES
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
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
ROASTED LEMON-GARLIC POTATOES
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
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
LEMON, GARLIC & BAY ROAST POTATOES
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
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
SAUTEED POTATOES IN LEMON & GARLIC
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
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-BUTTER NEW POTATOES
With an abundance of potatoes in our garden each summer, I often make this easy recipe. We love the combination of parsley and spices, and the lemony butter sauce. They make a great accompaniment to grilled fish. -Sandra McKenzie, Braham, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Peel a strip from around each potato. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or just until tender., Meanwhile, in small saucepan, melt butter. Stir in the lemon juice, salt, lemon zest, pepper and nutmeg. Drain potatoes and place in a serving bowl. Pour butter mixture over potatoes; toss gently to coat. Sprinkle with parsley.
Nutrition Facts : Calories 238 calories, Fat 15g fat (10g saturated fat), Cholesterol 40mg cholesterol, Sodium 707mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein.
GREEK GARLIC-LEMON POTATOES
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
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
LEMON & GARLIC NEW POTATOES
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
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
GARLIC-LEMON POTATOES
Provided by George Magoulus
Categories Garlic Potato Side Bake Vegetarian Lemon Bon Appétit
Yield Serves 6
Number Of Ingredients 4
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.
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