LEMON POTATOES
Steps:
- Slice 4 peeled potatoes into 1 1/2-inch rounds. Toss in an ovenproof skillet with 1/3 cup lemon juice, 1/4 cup olive oil, 4 smashed garlic cloves, 4 oregano sprigs, and salt and pepper. Add enough water to come halfway up the sides of the potatoes. Cover, bring to a boil and cook 5 minutes. Uncover and roast at 500 degrees F, 30 more minutes.
LEMON SMASHED POTATOES
Provided by Tyler Florence
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Put the potatoes in a large saucepan with the cream and milk. Bring to a boil over medium heat, then add 1 teaspoon of salt. Reduce the heat and simmer until the potatoes are very tender, about 20 to 25 minutes. Remove about 2 cups of the liquid and reserve. Add the lemon zest and season with salt and pepper, to taste. Use a potato masher to break up the potatoes while adding about 1 cup of the reserved liquid, to just 'wet' the potatoes. Add more, for desired creaminess. Spoon the potatoes into a serving bowl and serve immediately.
BOBBY FLAY'S LEMON POTATOES
Bobby Flay's restaurants have traditionally centered on the cuisine of the Southwest or of Spain. The menu of his new restaurant, Gato, will encompass regions around the Mediterranean - Spain, yes, but Italy, Provence, Greece, North Africa. "Lots of citrus," he said, like the Meyer lemon in this recipe for crushed potatoes. (The New York Times)
Provided by Jeff Gordinier
Categories easy, quick, weekday, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the Meyer lemon vinaigrette: In a medium bowl, whisk together lemon juice and mustard until combined. Slowly add olive oil, whisking until emulsified. Season to taste with salt and pepper. Stir in parsley and oregano; set aside.
- For the potatoes: Put potatoes in a medium saucepan, cover with cold water by 2 inches and add 1 tablespoon kosher salt. Bring to a boil over high heat, reduce to simmer, cover and cook until fork-tender, about 20 minutes. Drain well, return potatoes to the pan and put back over low heat, stirring a few times, to dry well.
- Add crème fraîche, lemon zest, parsley, oregano and chives. Season to taste with salt and pepper. Gently crush with a potato masher until combined. If desired, potatoes may be covered and kept in a warm oven for up to 30 minutes. To serve, transfer to a bowl and drizzle with Meyer lemon vinaigrette while still hot.
Nutrition Facts : @context http, Calories 362, UnsaturatedFat 13 grams, Carbohydrate 44 grams, Fat 19 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 690 milligrams, Sugar 3 grams, TransFat 0 grams
LEMON MASHED POTATOES
Lovely & different served with Roast Turkey and recipe #145401, recipe # 145401 at Thanksgiving! And yes, the recipe is correct, it contains NO milk! From Deborah Schneider, Jsix restaurant. http://www.jsixsandiego.com/
Provided by BecR2400
Categories Potato
Time 45m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- In a large pot of salted water, boil the potatoes until they are almost falling apart.
- Drain potatoes thoroughly and return to pot.
- Add the butter and mash the potatoes with a potato masher.
- When butter is incorporated, season with salt to taste.
- Just before serving, finely shred the zest of the lemon right into the potatoes and stir well.
- Note: (that's right, there is NO milk in this recipe, but you can squeeze in the lemon juice if desired).
MASHED POTATOES WITH THYME-LEMON BUTTER
Yield Makes 10 servings
Number Of Ingredients 5
Steps:
- Mix butter, thyme, and lemon in small bowl. Season with salt and pepper. (Butter can be made 3 days ahead. Cover and chill. Bring to room temperature before using.)
- Place potatoes in large pot. Add enough cold water to cover. Bring to boil. Cover partially and cook until potatoes are very tender, about 20 minutes. Drain. Return potatoes to same pot and mash. Heat half and half in small saucepan over medium heat until hot; stir into potatoes. Set aside 2 tablespoons thyme-lemon butter. Mix remaining butter into potatoes. Season to taste with salt and pepper. Transfer mashed potatoes to large bowl. Top with 2 tablespoons butter and serve.
LEMON RED POTATOES
Butter, lemon juice, parsley and chives enhance this simple side dish. I usually prepare these potatoes when I'm having company. Since they cook in the slow cooker, there's plenty of room on the stove for other dishes. -Tara Branham, Austin, Texas
Provided by Taste of Home
Categories Side Dishes
Time 2h35m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Cut a strip of peel from around the middle of each potato. Place potatoes and water in a 3-qt. slow cooker. Cover and cook on high until tender, 2-1/2 to 3 hours (do not overcook); drain. , In a small bowl, combine the butter, parsley, lemon juice and chives. Pour over the potatoes and toss to coat. Season with salt and pepper.
Nutrition Facts : Calories 150 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 85mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein.
SIMPLE LEMON PARSLEY POTATOES
For a simply delicious side dish, I often prepare these potatoes. I like the fact that there are few ingredients and they take such little time to prepare.-Dorothy Pritchett, Wills Point, Texas
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 12 servings.
Number Of Ingredients 4
Steps:
- Cook potatoes in boiling salted water until tender, about 15 minutes; drain. Combine butter, lemon juice and parsley; pour over the potatoes and stir gently to coat.
Nutrition Facts : Calories 150 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 84mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein.
MASHED POTATOES WITH LEMON AND CHIVES
Provided by Stacey Nyman
Categories Potato Side Vegetarian Quick & Easy Lemon Chive Bon Appétit Atlanta Georgia Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 6
Steps:
- Melt 3 tablespoons butter in heavy small skillet over medium heat. Add garlic and sauté 1 minute. Mix in lemon peel, then chives. Set aside.
- Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain. Return potatoes to pot and mash. Add chive mixture, buttermilk and remaining 3 tablespoons butter and mash together. Season with salt and pepper.
LEMONY SMASHED POTATOES
Serve these easy lemony potatoes with our Roasted Salmon with Herbed Yogurt.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 30m
Number Of Ingredients 4
Steps:
- Set a steamer basket in a saucepan with 1 inch simmering water. Add potatoes, cover, and cook until potatoes are easily pierced with a paring knife, about 25 minutes. Lightly smash potatoes, toss with oil and lemon zest, and season with salt and pepper.
Nutrition Facts : Calories 190 g, Fat 7 g, Fiber 2 g, Protein 3 g
LEMON AND CAPER MASHED POTATOES
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
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.
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 AND GARLIC NEW POTATOES
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
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
PURéED POTATOES WITH LEMON
Lemon isn't a classic seasoning for mashed potatoes, but butter makes an excellent go-between. This variation on French pommes purée is just the kind of dish that Ina Garten, who shared this recipe from her book "Modern Comfort Food" with The Times, likes to perfect for home cooks. Cooking the potatoes in less water than usual and gradually mashing in bits of chilled butter are the details that make the recipe special.
Provided by Julia Moskin
Categories vegetables, side dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Peel the potatoes and cut them into 1 1/2- to 2-inch chunks. Place the potatoes in a large saucepan and add enough water to cover by 1 inch. Add 2 tablespoons salt, cover and bring to a boil over high.
- Uncover, lower the heat to a simmer and cook until the potatoes are very tender when pierced with a small paring knife, about 15 minutes. Drain and set aside.
- Meanwhile, cut the butter in 1/2-inch dice and put it back in the refrigerator.
- After the potatoes are drained, pour the milk into a small saucepan and heat over low just until it simmers. Turn off the heat.
- Place a food mill fitted with the finest blade on top of the large saucepan. Process the potatoes into the pan. (Alternately, use a ricer or potato masher, making sure the potatoes are very smooth before proceeding.)
- With the heat on low, vigorously whisk the cold butter into the potatoes several bits at a time, waiting for each addition to be incorporated before adding more butter.
- Once all the butter has been integrated, slowly whisk in enough of the hot milk to make the potatoes the desired consistency, creamy but still thick. Add 2 teaspoons salt and 1 teaspoon pepper. Whisk in the lemon zest, reserving some for garnish, if desired. Season to taste, and serve hot. Sprinkle with reserved lemon zest just before serving.
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4.1/5 (8)Total Time 40 minsServings 8Calories 98 per serving
- In a large saucepan cook potatoes and garlic in lightly salted boiling water, covered, for 20 to 25 minutes or until tender.
- 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 reach desired consistency. Stir to combine. Transfer to serving dish. Top with capers, parsley, and lemon peel. Drizzle with remaining olive oil. Squeeze over lemon juice before serving.
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