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
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.
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.
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.
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
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-SCENTED POTATOES
All-purpose potatoes, like Yukon gold, work well in this recipe, but your favorite variety can be substituted.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 8
Steps:
- Cut potatoes in half, then cut each half into 1/4-inch-thick slices. Pour oil into large nonstick skillet, and place over medium heat. When oil is hot, add cinnamon stick and cumin; cook, stirring, for 30 seconds.
- Add the potatoes, and season with salt and pepper; raise heat to high. Cook, stirring occasionally, until the potatoes are golden brown on both sides, 6 to 7 minutes. Stir in the lemon juice and chicken stock, add salt and pepper to taste, cover, and reduce heat to medium low. Cook the potatoes until very tender, 25 to 30 minutes. Toss in the cilantro, and transfer to a serving dish.
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
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.
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.
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
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- Peel the potatoes and cut them in 1½ to 2-inch chunks. Place the potatoes in a large saucepan, add water to cover by one inch, and add 2 tablespoons salt. Cover, bring to a boil, lower the heat, and simmer uncovered for 15 minutes, until the potatoes are very tender when pierced with a small paring knife. Drain and set aside.
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- Place a food mill fitted with the finest blade on top of the large saucepan. Process the potatoes into the pan. With the heat on low, vigorously whisk in the cold butter several bits at a time, waiting for each addition to be incorporated before adding more butter. When all the butter is added, 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, sprinkle with salt, taste for seasonings, and serve hot.
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- Place the potatoes in a large saucepan, add water to cover by 1 inch and add 2 tablespoons salt. Cover, bring to a boil, lower the heat and simmer uncovered for 15 minutes, until the potatoes are very tender when pierced with a small paring knife. Drain and set aside.
- After the potatoes are drained, pour the milk into a small saucepan set over low heat and heat the milk just until it simmers. Turn off the heat.
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