Pan Fried Lemon Potatoes Recipes

PAN-FRIED POTATOES WITH PAPRIKA AND LEMON

Steps:

• Heat oil in heavy large pot over high heat.
• Add potatoes and saute until beginning to brown, about 12 minutes.
• Reduce heat to medium.
• Add onion; saute until onion is just tender, about 4 minutes.
• Mix in paprika.
• Cook until potatoes are tender, stirring occasionally, about 5 minutes.
• Sprinkle potato mixture with lemon juice and parsley.
• Season with salt and pepper.

PANFRIED POTATOES WITH LEMON

Steps:

• Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté potatoes and white parts of scallions, stirring frequently, until potatoes are browned and tender, 15 to 20 minutes. Stir in scallion greens and zest and sauté, stirring, 2 minutes. Season with salt and pepper.

PAN-FRIED HONEY-LEMON FINGERLING POTATOES AND LEEKS

Steps:

• Bring a pot of salted water to a boil. Gently poach the fingerlings for 5 minutes. Drain the potatoes, cut in half and dry thoroughly.
• Heat a large pan over medium-high heat. Melt the butter, add the leeks and season with salt and pepper. Saute until softened, about 8 minutes. Set aside.
• In the same pan, heat the olive oil. Put the fingerlings cut-side down in the pan and cook until golden brown, about 5 minutes; flip and repeat on the skin side. Add back the leeks, drizzle with the honey and cook for another 2 to 3 minutes.
• Sprinkle with the parsley and lemon zest. Season with additional salt and pepper to taste.

ITALIAN PAN-FRIED POTATOES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stab the potatoes with a fork and microwave until cooked, about 9 minutes. Let cool, about 10 minutes. Slice into wedges.
• Heat 1 tablespoon oil and butter in a small pan over medium-low heat. Saute onion and garlic with salt and pepper until tender and sweet, 5 to 7 minutes. Remove from heat.
• Heat enough remaining oil to coat the bottom of a large nonstick pan over medium-high heat. Cook potatoes in batches, making sure they aren't crowded in the pan. Turn carefully until golden and crispy, 7 to 10 minutes. Keep the first batch in the preheated oven until the second batch is done.
• Add olives to the second batch and cook for 1 minute. Add potatoes from the oven and onion-garlic mixture. Toss in the pan until everything is heated. Drain on paper towels and sprinkle with parsley, salt, and pepper.

PAN-FRIED POTATOES

Steps:

• In a skillet, melt bacon fat.
• Add onions and saute 2-3 minutes.
• Add potatoes, salt, and paprika (there should be enough to make potatoes almost orange).
• Fry, covered, over medium heat until soft and tender.
• If it starts sticking and forming a crust on the bottom, turn the heat down and add a little water.

LEMON AND GARLIC NEW POTATOES

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.

PAN FRIED POTATOES WITH PAPRIKA AND LEMON

Steps:

• Heat oil in heavy large pot over high heat. Add potatoes and sauté until beginning to brown, about 12 minutes. Reduce heat to medium. Add onion; sauté until onion is just tender, about 5 minutes. Mix in paprika. Cook until potatoes are tender, stirring occasionally, about 5 minutes. Sprinkle potato mixture with lemon juice and parsley. Season with salt and pepper.

GREEK LEMON-ROASTED POTATOES

Steps:

• Heat oven to 500 degrees. Place potatoes in a metal roasting pan large enough to fit potatoes in a single layer. Add 1 cup water, olive oil, lemon juice, dried oregano, salt, and pepper. Toss potatoes until well coated.
• Bake, uncovered, until fork-tender and brown on the edges, about 50 minutes. Turn potatoes halfway through for even browning; add water if all the liquid has been absorbed, before they have fully browned. If desired, garnish with oregano; serve.