LEMON SMASHED POTATOES
Provided by Giada De Laurentiis
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- For the potatoes: Put the potatoes in an 8-quart stockpot with enough cold water to cover by at least 2 inches. Bring the water to a boil over medium heat and cook until the potatoes are tender, about 20 to 25 minutes. Drain the potatoes in a colander and allow to dry for 5 minutes. Using the palm of your hand, gently press the potatoes until lightly smashed.
- In a large, nonstick skillet, heat 1/4 cup of oil over medium-high heat. Add the garlic and cook until fragrant and lightly brown, about 1 minute. Remove the garlic and discard. In batches, add the potatoes and cook, without stirring, until the bottoms turn golden brown, about 5 to 8 minutes. Using a spatula, turn the potatoes over and cook, drizzling with oil, if needed, until golden brown on the other side for another 5 to 8 minutes.
- For the dressing: In a small bowl, whisk together the oil, lemon juice, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.
- Spoon the dressing over the potatoes and toss gently until coated. Season with salt and pepper, to taste.
- Transfer the potatoes to a serving bowl and serve.
Nutrition Facts : ServingSize 4
FRIED SMASHED POTATOES WITH LEMONS
Provided by Giada De Laurentiis
Categories side-dish
Time 48m
Yield 4 servings
Number Of Ingredients 9
Steps:
- For the potatoes: Put the potatoes in an 8-quart stockpot with enough cold water to cover by at least 2 inches. Bring the water to a boil over medium heat and cook until the potatoes are tender, about 20 to 25 minutes. Drain the potatoes in a colander and allow to dry for 5 minutes. Using the palm of your hand, gently press the potatoes until lightly smashed.
- In a large, nonstick skillet, heat 1/4 cup of oil over medium-high heat. Add the garlic and cook until fragrant and lightly brown, about 1 minute. Remove the garlic and discard. In batches, add the potatoes and cook, without stirring, until the bottoms turn golden brown, about 5 to 8 minutes. Using a spatula, turn the potatoes over and cook, drizzling with oil, if needed, until golden brown on the other side for another 5 to 8 minutes.
- For the dressing: In a small bowl, whisk together the oil, lemon juice, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.
- Spoon the dressing over the potatoes and toss gently until coated. Season with salt and pepper, to taste.
- Transfer the potatoes to a serving bowl and serve.
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.
GREEK-STYLE LEMON ROASTED POTATOES
A great complement with souvlaki. I often cook this on the BBQ with the souvlaki. All you need is a great Greek salad for a full meal!
Provided by koko
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Put potato wedges into a large bowl. Drizzle olive oil and lemon juice over the wedges and toss to coat. Season potatoes with salt, oregano, and black pepper; toss again to coat.
- Spread potato wedges in a single layer in a 2 inch-deep pan. Pour chicken broth over the potatoes.
- Roast potatoes in preheated oven until tender and golden brown, about 1 hour.
Nutrition Facts : Calories 282.1 calories, Carbohydrate 39.9 g, Fat 12.2 g, Fiber 5.1 g, Protein 4.6 g, SaturatedFat 1.7 g, Sodium 789.1 mg, Sugar 1.8 g
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
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.
LEMON ROASTED POTATOES
Delicious with almost any meat or fish entree, these crispy potatoes from Mitzi Sentiff in Annapolis, Maryland are really something special. "Tangy lemon permeates the potatoes and adds marvelous flavor," Mitzi promises.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine all ingredients; toss to coat. Arrange in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Bake at 425° for 35-40 minutes or until potatoes are golden and tender.
Nutrition Facts : Calories 132 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 207mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
SMASHED ROASTED POTATOES RECIPE BY TASTY
Upgrade your holiday dinner with these crispy, buttery smashed potatoes. They're roasted to perfection and paired with a creamy, tangy whipped feta dip.
Provided by Aleya Zenieris
Categories Sides
Time 1h25m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Add the potatoes to a large pot and cover with cool water by at least 1 inch. Generously season the water with salt and stir in the baking soda. Bring the water to a boil and cook the potatoes for 18-20 minutes, until a fork can be easily inserted into a potato, but they are not so soft that they fall apart when pierced. Drain the potatoes and let cool until safe to handle, about 20 minutes. Transfer the potatoes to an airtight container and refrigerate overnight for best results.
- Preheat the oven to 425°F (220°C).
- Melt together the butter and 3 tablespoons of olive oil in a small saucepan over medium heat. Stir in the rosemary, thyme, garlic, and salt. Cook for 30-60 seconds, until fragrant, then remove the pot from the heat.
- On a clean surface, evenly press down on each potato using a flat-bottomed 1-cup measure or plate until they are about ¼ inch thick.
- Brush 2 large baking sheets with about 2 teaspoons of olive oil each. Arrange the smashed potatoes on the baking sheets in a single layer, spacing evenly. Using a pastry brush or small spoon, top each potato with some of the butter-herb mixture. Season with the black pepper.
- Roast the potatoes for 35-38 minutes, gently flipping once, until golden brown and crispy.
- While the potatoes are roasting, make the whipped feta dip: Add the feta, crème fraîche, olive oil, lemon zest, lemon juice, and salt to a food processor. Process until completely smooth, about 2 minutes, scraping down the sides of the bowl occasionally. Transfer the dip to a small bowl and top with a drizzle of olive oil, black pepper, lemon zest, and minced rosemary.
- Arrange the potatoes on a platter and top with any remaining butter-herb mixture, if desired. Serve with the whipped feta dip.
- Enjoy!
Nutrition Facts : Calories 294 calories, Carbohydrate 18 grams, Fat 22 grams, Fiber 1 gram, Protein 6 grams, Sugar 2 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).
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.
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- Lightly spray a large baking sheet or tray with cooking oil spray. Arrange potatoes onto the sheet and use a potato masher to LIGHTLY flatten the potatoes in one piece (not too hard or they will end up mashed).
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