PAN-FRIED POTATOES WITH PAPRIKA AND LEMON
Make and share this Pan-Fried Potatoes With Paprika and Lemon recipe from Food.com.
Provided by lazyme
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 301.7, Fat 10.5, SaturatedFat 1.5, Sodium 17.7, Carbohydrate 48.4, Fiber 6.3, Sugar 3.4, Protein 5.6
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.
PANFRIED POTATOES WITH LEMON
Categories Potato Side Vegetarian Quick & Easy Lemon Pan-Fry Vegan Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 4
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.
LEMON-ROASTED POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cut 1 pounds peeled Yukon Gold potatoes into 1-inch chunks; toss with 3 tablespoons olive oil, 3 chopped garlic cloves, 1 teaspoon kosher salt and 1/2 teaspoon each pepper and dried oregano in a 9-by-13-inch baking dish. Add 1/4 cup each lemon juice and chicken broth. Roast at 425 degrees F until the potatoes are tender, about 30 minutes. Toss with chopped parsley.
PAN-FRIED HONEY-LEMON FINGERLING POTATOES AND LEEKS
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 9
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.
GREEK LEMON-ROASTED POTATOES
Greek potatoes are roasted with lemon juice and dried Greek oregano; lemon is so central to Greek cooking that the term a la grecque (French for "in the Greek style") generally means "cooked with lemon."
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
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.
PAN-FRIED POTATOES
The way my mom always made 'em. I serve these with smoked sausage or kielbasa. These are NOT hash browns, and will not be crispy
Provided by papergoddess
Categories Potato
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 5
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.
LAURA'S LEMON ROASTED POTATOES
Try this recipe for lemon and dill flavored roasted potatoes that fit perfectly into a Mediterranean or Greek menu.
Provided by Laura
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h5m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- In a large bowl, stir together the canola oil, melted butter, lemon juice, garlic, dill, salt and pepper. Add potatoes and toss to coat. Spread the potatoes out on a baking sheet and drizzle any remaining liquid from the bowl over them.
- Bake in the preheated oven until potatoes are brown and crispy, about 45 minutes.
Nutrition Facts : Calories 460.6 calories, Carbohydrate 55.2 g, Cholesterol 40.7 mg, Fat 25 g, Fiber 7 g, Protein 6.6 g, SaturatedFat 10.5 g, Sodium 516.5 mg, Sugar 2.5 g
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
ITALIAN PAN-FRIED POTATOES
Fried potatoes with onions and black olives.
Provided by cmhpt
Categories Side Dish Potato Side Dish Recipes
Time 50m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 333.5 calories, Carbohydrate 42.2 g, Cholesterol 5.4 mg, Fat 16.8 g, Fiber 5.4 g, Protein 5.1 g, SaturatedFat 3.3 g, Sodium 343.2 mg, Sugar 2.9 g
LEMON-GARLIC ROASTED POTATOES
I've tried lots of roasted potato variations where the seasonings get lost, and you're left with a bland or oily taste. The lemon and garlic in this version really shines through. Plus these are simple to make, either as a quick side dish, or a fast snack!
Provided by laurieish
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Wash potatoes and pat dry. Cut abnormally large potatoes in half so all potatoes are around the same size (no bigger than 1/2 of a ping pong ball). Transfer to a metal baking pan.
- Mix lemon juice and olive oil together and drizzle over potatoes. Sprinkle with garlic powder and salt. Toss until well coated and spread evenly in the pan.
- Bake in the preheated oven for 20 minutes. Stir and bake until tender, about 10 minutes more.
Nutrition Facts : Calories 161 calories, Carbohydrate 33.1 g, Fat 2.6 g, Fiber 4.9 g, Protein 3.9 g, SaturatedFat 0.4 g, Sodium 491.3 mg, Sugar 0.3 g
LEMON FINGERLING POTATOES
Panfried fingerling potatoes are accented with thyme and lemon.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 11
Steps:
- Cover potatoes with water in a pan. Add 1 tablespoon salt, and bring to a boil. Reduce heat, and simmer until tender, about 10 minutes. Drain potatoes and halve lengthwise.
- Heat oil in a large skillet over medium heat. Add shallot and garlic, and cook until soft, about 2 minutes. Add potatoes, cut sides down, and cook until golden brown, about 10 minutes.
- Stir in stock, wine, and 1/2 teaspoon salt. Cook until liquid is reduced by a third, about 2 minutes.
- Remove from heat. Add thyme and butter, and stir until butter has melted. Stir in lemon juice, salt, and pepper.
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
PAN FRIED POTATOES WITH PAPRIKA AND LEMON
Categories Potato Side Sauté Wheat/Gluten-Free Lemon Pan-Fry Parsley Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 6
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.
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
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.
PANFRIED SPICY POTATOES WITH EGGPLANT
An unusual combination of textures and flavors, but-like the eggplant and apple mixture on page 458-one that really works. Serve in combination with other Indian dishes or as an unusual side dish with Western food. Other vegetables you can prepare this way: for the eggplant, substitute cauliflower or thick slices of red or yellow bell pepper or a combination.
Yield makes 4 servings
Number Of Ingredients 11
Steps:
- Peel the potatoes and cut them the long way into wedges, 6 to 10 per potato. Peel the eggplant (salt it if necessary; see page 456) and cut it into similar-sized wedges.
- Put the oil in a 12-inch nonstick skillet with a lid over medium heat. Wait a couple of minutes, then add the chiles, garlic, mustard, and cumin; cook, stirring, until the garlic colors and the mustard seeds pop, a couple of minutes. Add the potatoes and eggplant, along with 1/4 cup water and a sprinkling of salt and pepper, and cover. Cook for about 10 minutes, checking once or twice and adding a little water if necessary, until the vegetables begin to soften. Remove the cover and raise the heat to medium-high. Cook, stirring occasionally, until both potatoes and eggplant brown nicely and become completely tender, another 10 to 15 minutes.
- Add the onion and continue to cook, stirring occasionally, until it softens and begins to brown, another 5 minutes or so. Stir in the lemon juice, taste and adjust the seasoning, then garnish and serve hot or at room temperature.
- You can make these with or without the eggplant: In step 3, add 2 cups seeded and chopped tomatoes about 2 minutes after adding the onion. Cook, stirring occasionally, until the tomatoes begin to break up, about 5 minutes. Serve as directed.
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
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PAN-FRIED LEMON POTATOES | GIADZY
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Servings 6Estimated Reading Time 2 minsAuthor Giada De LaurentiisTotal Time 1 hr 10 mins
- Place the potatoes in a large sauce pan and cover with cold water. Add the garlic, rosemary sprigs and lemon half to the water and season well with salt. Place over medium-high heat and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are tender when pierced with a fork, about 15 minutes. Drain well and immediately cut the potatoes into halves. Place on a plate to allow the steam to escape. Allow to cool for 15 minutes.
- Meanwhile, to make the seasoning salt, mix together the lemon zest, chopped rosemary and 1/2 teaspoon salt in a small bowl. Set aside
- Heat a large skillet over medium-high heat. Add the oil and heat until it shimmers when it swirls in the skillet. Add the potatoes cut-side down to the skillet. Do not overcrowd the skillet. This may be done in 2 batches. Cook until the bottom of the potatoes are a deep golden brown, 3 to 4 minutes. Using a metal spatula, flip the potatoes and cook on the second side for an additional 3 minutes. Remove to a paper towel-lined plate and drain well. Sprinkle with the seasoning salt and serve warm.
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