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 POTATOES
Provided by Michael Symon : Food Network
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- Place the potatoes in a cast-iron pan. In a mixing bowl, whisk together the lemon zest and juice, olive oil, mustard, garlic, oregano, a pinch of salt, some black pepper and 2 cups water. Pour the mixture over the potatoes and toss to combine. Turn the potatoes so they are cut-side down in the pan.
- Place the pan on the indirect-heat side of the grill, then close the lid and bake until the potatoes are tender, about 40 minutes. Remove from the grill and serve with a squeeze of lemon, a sprinkle of sea salt and a drizzle of olive oil.
PARSLEY POTATOES
Parsley Potatoes are very easy to make. They are very fragrant and filling, yet you only need 4 ingredients to make them! It's a perfect side dish for any meat or fish. It can also be eaten on its own or in the morning with a fried egg! Imagine the beautiful egg yolk running down these super delicious potatoes.
Provided by Edyta
Categories Side Dish
Time 30m
Number Of Ingredients 5
Steps:
- If you bought pre-washed potatoes, place them in a pot of water and bring to boil. If they're not pre-washed, then scrub your potatoes to make sure that they're clean. Once the water is boiling, add a generous amount of salt (1 to 1.5 tablespoons). Let the potatoes boil for about 30 minutes, until fork tender.
- Chop your onions. Heat up olive oil in a skillet and then add your onions, sprinkle with some salt and pepper. Sauté the onions until soft, and set aside.
- Wash and dry your parsley (you will need the whole bunch). Cut off the stems and chop the leaves.
- Drain the potatoes, add them to the onions, and then add parsley. Combine and mix everything together, adjust seasoning with salt and pepper and serve.
Nutrition Facts : Calories 224 kcal, Carbohydrate 36 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Sodium 24 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
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.
MOM'S PARSLEY POTATOES
My mother loved potatoes, and she was always on the lookout for ooey-gooey potato recipes. Here is one from my treasure trove of her recipes. This one, I'm sure, actually came from a church potluck, and I actually have it written in her handwriting! This recipe works as a sub for mashed potatoes, or baked potatoes, when you don't want to set out a lot of condiment dishes. Use cheddar or Swiss cheese, instead of Gruyere, if you prefer.
Provided by Bibi
Categories Potato Side Dishes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, about 10 minutes. Drain and set aside.
- Melt butter in the same pot over medium-low heat. Add onion, season with salt and pepper, and cook until onions are starting to turn clear, 2 to 3 minutes. Add potatoes, cover, and cook over low heat, stirring occasionally, until cooked through, about 5 minutes.
- Remove from heat and stir in sour cream, Gruyere cheese, and parsley. Cover, and allow to sit until cheese is melted, about 5 minutes. Stir before serving.
Nutrition Facts : Calories 398.1 calories, Carbohydrate 41.9 g, Cholesterol 57.3 mg, Fat 22.9 g, Fiber 4.7 g, Protein 8.9 g, SaturatedFat 14.1 g, Sodium 360.9 mg, Sugar 4.1 g
LEMON PARSLEY POTATOES
Seasoned with lemon and butter, these pretty potatoes are a perfect complement to Mom's pork loin. She often made the potatoes on Saturday, then heated them in the oven on Sunday while the pork was roasting. -Mari Anne Warren Milton, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- With a vegetable peeler, remove a strip of peel around the middle of 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 until tender. Drain. , Meanwhile, in a small saucepan, melt the butter; stir in parsley and lemon juice. Pour over potatoes; toss to coat.
Nutrition Facts : Calories 224 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 127mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein.
GREEK-STYLE LEMON POTATOES
This recipe is a family favorite and goes great with just about everything. If you love lemon and garlic, you will love these potatoes.
Provided by Ange
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Spread potatoes evenly in a large casserole dish.
- Mix olive oil, lemon juice, garlic, seasoned salt, chicken soup base, and Greek seasoning together in a separate dish. Pour over potatoes and stir to coat evenly.
- Roast in the preheated oven, uncovered, until just tender, about 30 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue to bake until fork-tender, about 15 minutes.
Nutrition Facts : Calories 459.5 calories, Carbohydrate 77.1 g, Cholesterol 0.3 mg, Fat 14.1 g, Fiber 9.6 g, Protein 9.1 g, SaturatedFat 2 g, Sodium 683.8 mg, Sugar 3.9 g
PARSLEY LEAF POTATOES
Categories Potato Side Roast Thanksgiving Vegetarian Fall Parsley Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 12 servings
Number Of Ingredients 3
Steps:
- Put oven rack in middle position and preheat oven to 450°F.
- Pour butter into a large shallow baking pan (1 inch deep) and tilt to coat bottom. Working with 1 potato at a time, halve potatoes lengthwise, then put a parsley leaf on cut side of each potato half and season with salt. Put potatoes, cut sides down, in baking pan and roast (do not turn over) until undersides are golden and potatoes are tender, 45 minutes.
PARSLIED POTATOES
Make and share this Parslied Potatoes recipe from Food.com.
Provided by Caryn
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Peel a strip of skin from around the middle of each potato.
- Place potatoes in a bowl of cold water.
- Set aside.
- Heat a large skillet over medium-high heat; add oil.
- Saute' onion and garlic for 5 minutes or until tender.
- Add chicken broth and 3/4 cup FRESH parsley; mix well.
- Bring to a boil Place potatoes in a single layer in skillet.
- Return to a boil; reduce heat.
- Simmer, covered, for 10 minutes or until potatoes are tender.
- Remove potatoes with a slotted spoon to a serving bowl.
- Add salt and pepper to skillet; stir.
- Pour sauce over potatoes.
- Sprinkle with remaining parsley.
- **Usea large skillet to ensure the potatoes remain in one even layer for the fastest cooking time.
PARSLIED POTATOES
I have always loved parslied potatoes, but could never find a recipe for them (this was before the internet!!!!) So, one day, I just experimented and came up with this. If you don't like a lot of butter, it can be reduced. I list red potatoes in the ingredient list, but have used all kinds. Also, in desperation, I have used dried parsley, and so long as it is soaked in the melted butter, it seems to work.
Provided by Kayne
Categories Potato
Time 40m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- While boiling the potatoes, melt the butter with the parsley in it. (I use the microwave, then set it on the stove close to the potatoes to keep warm.).
- Once the potatoes are cooked drain off the water.
- Pour the butter and parsley over them.
- Mix well. (I find that shaking the pan, with the lid on mixes it better.).
Nutrition Facts : Calories 481, Fat 17.9, SaturatedFat 11.1, Cholesterol 45.8, Sodium 152.1, Carbohydrate 72.4, Fiber 7.8, Sugar 4.6, Protein 8.9
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.
PARMENTIER POTATOES
Serve parmentier potatoes instead of chips or roasties for a more elegant side. This is a classic dish flavoured with rosemary and garlic, and it's easy to make
Provided by Anna Glover
Categories Side dish
Time 1h
Yield Serves 4 as a side
Number Of Ingredients 4
Steps:
- Tip the potatoes into a large pan of cold water and season with a large pinch of salt. Bring to the boil over a high heat, then immediately drain and leave to steam-dry for a few minutes in a colander.
- Heat the oven to 220C/200C fan/gas 7. Tip the potatoes onto a large baking tray along with the garlic cloves, rosemary and oil. Season well, then mix everything thoroughly so each potato cube is coated in the oil. Shake the tray gently to spread the potatoes out into a rough single layer. Roast for 30-35 mins, turning halfway through, until the potatoes are golden and crisp on the outside and tender when pierced with a fork. Serve with roast lamb, fish or as an alternative to chips or roast potatoes.
Nutrition Facts : Calories 279 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.01 milligram of sodium
PARSLEY POTATOES
Provided by Florence Fabricant
Categories easy, quick, side dish
Time 30m
Yield 6 to 8 servings with pot au feu
Number Of Ingredients 4
Steps:
- Put potatoes in a saucepan, cover with cold water and bring to a boil. Reduce heat to medium and cook, uncovered, 15 to 20 minutes, until the potatoes are just tender when pierced with a knifepoint. Drain.
- Return potatoes to the saucepan and add the remaining ingredients. Toss gently and, if necessary, warm over low heat or place in an oven-proof serving dish, cover with foil and keep warm in a 200-degree oven until ready to serve.
Nutrition Facts : @context http, Calories 125, UnsaturatedFat 1 gram, Carbohydrate 25 grams, Fat 2 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 335 milligrams, Sugar 1 gram
ROASTED POTATOES WITH PRESERVED LEMON, GARLIC, AND CHILES
Salty, tangy preserved lemon plays two parts here: it's roasted on the same pan as the potatoes, along with garlic, jalapenos, and red onion, and it's used to amp up the parsley-and-mint salad that's sprinkled on just before serving.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h
Number Of Ingredients 10
Steps:
- Place potatoes in a large pot; cover with water by 2 inches. Bring to a boil, then reduce heat and simmer until just tender when pierced with the tip of a knife, 5 to 6 minutes. Drain and pat dry.
- Preheat oven to 425 degrees. Toss potatoes with 1/3 cup oil on a rimmed baking sheet, season with salt, and roast, tossing occasionally, until golden brown and crisp, about 40 minutes. Add jalapenos, garlic, onion, and 7 tablespoons preserved lemon. Cook, tossing once, until onion and jalapenos are softened, about 8 minutes. Season with salt.
- Meanwhile, toss parsley, mint, and lemon juice with remaining 1 teaspoon oil and remaining 1 tablespoon preserved lemon. Season with salt and pepper. Serve potatoes warm or at room temperature, with herb salad sprinkled over top.
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