Salt Potatoes With Lemon Herb Butter Recipes

LEMON-BUTTER NEW POTATOES

Steps:

• Peel a strip from around 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 just until tender., Meanwhile, in small saucepan, melt butter. Stir in the lemon juice, salt, lemon zest, pepper and nutmeg. Drain potatoes and place in a serving bowl. Pour butter mixture over potatoes; toss gently to coat. Sprinkle with parsley.

SALT POTATOES WITH LEMON HERB BUTTER

Steps:

• Place potatoes and salt in a large pot and cover with water. Bring to a boil and cook for 15-20 minutes or until potatoes are tender.
• During last five minutes of potatoes' cooking time, melt butter in a small saucepan over medium-low heat. Add garlic powder, basil, rosemary, pepper and lemon juice to butter and stir to combine.
• Drain potatoes and place in serving dish.
• Pour butter mixture over potatoes and toss to coat evenly.
• Serve and enjoy!

LEMON-HERB FISH AND POTATO BAKE

Steps:

• Adjust the oven rack to the lower-middle position and preheat to 425 degrees F (220 degrees C). Brush a rimmed baking sheet with 2 tablespoons olive oil.
• Use a food processor to slice potatoes 3/16 inch thick. Transfer to a bowl and toss with remaining olive oil and garlic. Overlap potatoes tightly in 5 rows lengthwise on the prepared baking sheet. Season with salt and pepper.
• Bake in the preheated oven, rotating the baking sheet halfway through, until spotty brown and just tender, 35 to 40 minutes.
• While potatoes are baking, make herb butter by mashing butter, lemon zest, herbes de Provence, garlic powder, salt, and pepper together in a small bowl. Set aside.
• Rinse halibut fillets and pat dry with paper towels. Season with salt and pepper and rub herb butter evenly over the top of each fillet.
• Remove potatoes from the oven. Carefully arrange fillets over the potatoes and top with lemon slices.
• Return to the oven and roast until fish flakes easily when gently prodded with a paring knife, about 15 minutes.
• Gently cut potatoes in squares around each fillet and lift onto individual serving plates.

NEW POTATOES WITH LEMON BUTTER

Steps:

• Scrub potatoes.
• Pare a thin strip of skin about 1/2" wide around centre of each potato.
• Add boiling water to a depth of 2 inches, and 1/2 tsp salt.
• Bring to a boil.
• Cover and boil gently for about 20 minutes or until potatoes are tender.
• Drain off water.
• Return to heat for a short time to dry them off.
• Melt butter.
• Stir in lemon juice, chives, and 1/4 teaspoons salt.
• Pour over potatoes, turning them to coat with the butter.

NEW POTATOES WITH HERBES DE PROVENCE, LEMON AND COARSE SALT

Steps:

• Place the potatoes in a large sauce pan or medium stockpot with salted water to cover; bring to a boil over high heat.
• Reduce the heat to a gentle boil and cook until potatoes are just tender, about 10 minutes, depending on size.
• Drain and set aside to cool slightly.
• In a large nonstick skillet, heat oil over medium-high heat.
• Add the herbs de Provence, and cook, stirring constantly, for about 10 seconds.
• Add drained potatoes, coarse salt, and lemon juice; stir well to coat.
• Cook tossing and stirring constantly, until the potatoes are heated through, 1- 2 minutes.
• Season with pepper to taste.
• Serve immediately.
• For advance Preparation: You can boil the potatoes and let them stand for up to one hour at room temperature before completing the recipe.
• Or, you can refrigerate the boiled potatoes overnight.
• Bring them to room temperature and finish the recipe.