Red Potatoes Roasted With Lemon Caper Sauce Recipes

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RED POTATOES ROASTED WITH LEMON CAPER SAUCE



Red Potatoes Roasted With Lemon Caper Sauce image

Make and share this Red Potatoes Roasted With Lemon Caper Sauce recipe from Food.com.

Provided by Rita1652

Categories     Lemon

Time 55m

Yield 8 serving(s)

Number Of Ingredients 10

12 small red potatoes (peeled if desired)
1 shallot, diced
1/2 cup butter, melted
1/4 cup lemon juice
2 tablespoons capers, chopped
2 tablespoons parsley
1 teaspoon coarse salt
1/4 teaspoon pepper
1/4 cup grated parmesan cheese
lemon slice

Steps:

  • Roast potatoes right on the rack in a preheated 400 degrees oven till tender about 45 minutes.
  • Slice in half.
  • Meanwhile saute onion in butter until tender. Reduce heat, stir in lemon juice, capers, parsley, salt and pepper. Cook until mixture is heated.
  • Pour over potatoes. Sprinkle with Parmesan cheese. Garnish with lemon slices.

Nutrition Facts : Calories 298.2, Fat 12.8, SaturatedFat 7.9, Cholesterol 33.2, Sodium 550.3, Carbohydrate 41.8, Fiber 4.5, Sugar 3.5, Protein 6.3

ROSEMARY MARINATED CHICKEN WITH ROASTED LEMON SAUCE, CAPERS AND HERBED POTATO GALETTE



Rosemary Marinated Chicken with Roasted Lemon Sauce, Capers and Herbed Potato Galette image

Provided by Bobby Flay

Categories     main-dish

Yield 4 servings

Number Of Ingredients 24

3/4 cup olive oil
6 sprigs fresh rosemary
8 cloves garlic, coarsely chopped
1 small onion, coarsely chopped
2 chickens, about 2 1/2 pounds each
Salt and pepper
4 lemons, sliced in half horizontally
Olive oil
3 cups freshly squeezed lemon juice
2 carrots, coarsely chopped
2 stalks celery, coarsely chopped
1 medium onion, coarsely chopped
1 cup red wine
1/2 cup port
4 cups chicken stock
2 tablespoons cold unsalted butter
2 tablespoons capers, drained
Salt and pepper
4 large Idaho potatoes
1 tablespoon finely chopped rosemary
1 tablespoon finely chopped fresh thyme
1 tablespoon finely chopped flat leaf parsley
Salt and freshly ground pepper
3 tablespoons olive oil

Steps:

  • Combine oil, rosemary, garlic and onion in a large bowl. Add the chickens and turn to coat, cover and refrigerate at least 2 hours or overnight. Preheat oven to 400 degrees F. Remove chicken from marinade, truss, and season with salt and pepper to taste. Heat roasting pan over high heat and sear bird. Place in the oven and roast for 10 minutes. Reduce the heat to 350 degrees F and continue roasting, basting with the pan juices until the chicken is cooked through and golden brown, 30 to 35 minutes more.
  • Preheat oven to 350 degrees F. Heat a medium saute pan over high heat until almost smoking. Rub the cut side of the lemon with olive oil and sear in the hot pan cut side down. Turn the lemons over and place the pan in the oven and cook until almost soft. Reserve and serve as a garnish.
  • Place lemon juice in a nonreactive pan over high heat and reduce to 1/4 cup. Heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add the carrots, celery and onions and cook until soft. Raise the heat to high and add the wine and the port and cook until dry. Add the chicken stock and cook to a sauce consistency. Strain through a fine strainer into a clean saucepan. Add the reduced lemon juice and cook for 2 to 3 minutes. Add the capers and butter and season with salt and pepper to taste.
  • Coarsely grate the potatoes. Dry thoroughly by rubbing them between two clean kitchen towels. Place the grated potatoes in a large bowl, mix in the herbs and season with salt and pepper to taste. Heat the oil in a 10-inch nonstick skillet over medium high heat until almost smoking. Add the potatoes in a flat even layer. Shake the pan frequently to prevent the galette from sticking. After 3 to 4 minutes, invert the potatoes onto a plate and carefully slide them back into the pan, reduce the heat to low and continue cooking for another 20 to 30 minutes. Cut into wedges.

LEMON-ROASTED POTATOES



Lemon-Roasted Potatoes image

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 AND CAPER MASHED POTATOES



Lemon and Caper Mashed Potatoes image

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

2 pounds Yukon gold potatoes, peeled and quartered
Coarse salt
6 tablespoons unsalted butter
3/4 cup milk
2 teaspoons freshly squeezed lemon juice
3 tablespoons capers, drained and coarsely chopped
1/4 cup coarsely chopped fresh flat-leaf parsley
2 teaspoons finely grated lemon zest

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.

LEMON ROASTED RED POTATOES



Lemon Roasted Red Potatoes image

I like trying out new recipes on my boyfriend, and he's always willing to taste-test. The lemon juice and thyme give these golden potatoes fabulous flavor.-Sally Sue Campbell, Greenville, Tennessee

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 2 servings.

Number Of Ingredients 6

2 tablespoons lemon juice
4 teaspoons olive oil
1/2 teaspoon dried thyme
1/2 teaspoon garlic salt
1/8 teaspoon pepper
6 small red potatoes (about 3/4 pound), quartered

Steps:

  • Preheat oven to 450°. In a medium bowl, combine lemon juice, oil, thyme, garlic salt and pepper. Add potatoes; toss to coat. Place in a greased 8-in. square baking dish. Bake, uncovered, until potatoes are tender, about 40 minutes, stirring occasionally.

Nutrition Facts : Calories 173 calories, Fat 9g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 335mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

ROASTED RED POTATOES WITH LEMON



Roasted Red Potatoes with Lemon image

Categories     Potato     Breakfast     Brunch     Side     Bake     Lemon     Bon Appétit     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 6

1 1/2 pounds small red-skinned potatoes (about 12), quartered
3 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons fresh lemon juice
1 teaspoon grated lemon peel

Steps:

  • Preheat oven to 350°F. Place potatoes on large rimmed baking sheet and drizzle with olive oil. Sprinkle with salt and pepper; toss to coat. Roast potatoes until golden brown and tender, stirring occasionally, about 1 hour. Sprinkle with lemon juice and lemon peel; stir. Roast 1 minute longer. Serve warm.

LEMON RED POTATOES



Lemon Red Potatoes image

Butter, lemon juice, parsley and chives enhance this simple side dish. I usually prepare these potatoes when I'm having company. Since they cook in the slow cooker, there's plenty of room on the stove for other dishes. -Tara Branham, Austin, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 2h35m

Yield 6 servings.

Number Of Ingredients 7

1-1/2 pounds medium red potatoes
1/4 cup water
1/4 cup butter, melted
3 tablespoons minced fresh parsley
1 tablespoon lemon juice
1 tablespoon minced chives
Salt and pepper to taste

Steps:

  • Cut a strip of peel from around the middle of each potato. Place potatoes and water in a 3-qt. slow cooker. Cover and cook on high until tender, 2-1/2 to 3 hours (do not overcook); drain. , In a small bowl, combine the butter, parsley, lemon juice and chives. Pour over the potatoes and toss to coat. Season with salt and pepper.

Nutrition Facts : Calories 150 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 85mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein.

LAURA'S LEMON ROASTED POTATOES



Laura's Lemon Roasted Potatoes image

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

¼ cup canola oil
½ cup butter, melted
2 tablespoons lemon juice
3 cloves garlic, minced
1 tablespoon dried dill weed
1 teaspoon salt
1 teaspoon ground black pepper
5 large potatoes, peeled and cubed

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



Roasted Lemon-Garlic Potatoes image

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

5 large russet potatoes, scrubbed and quartered
3 cloves garlic, minced
1 pinch sea salt and ground black pepper to taste
1 cup water
½ cup olive oil
¼ cup lemon juice

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

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