Sauteed Potatoes With Garlic Thyme And Lemon Recipes

SAUTEED POTATOES WITH GARLIC, THYME AND LEMON

Steps:

• Peel potatoes and cut into quarters lengthwise.
• Fill a medium frying pan with about 1/4 inch olive oil and heat to very hot; add sliced garlic until browned and fragrant.
• Remove garlic with slotted spoon.
• Oil should be quite hot, but not smoking.
• Add potatoes and let sit over moderately high heat for about 2 minutes.
• Toss potatoes, and let sit 2 minutes more (this sears the outside and helps prevent them sticking to the pan).
• Continue sauteeing, tossing fairly frequently for 7-8 minutes more, until the potatoes are lightly browned all over.
• Add the unpeeled garlic cloves and toss the potatoes with salt, pepper, and thyme.
• Cover pan and cook over moderately low heat, tossing occasionally, for 8-10 minutes more, until potatoes are tender.
• *Ifnot serving immediately, keep warm on asbestos mat or warming device, but do not cover pan or potatoes will loose their freshly cooked taste.
• *(Just before removing from pan, add freshly squeezed lemon juice, and correct seasoning as neccessary.) At serving time, raise heat and toss the potatoes again for a moment or two.
• Remove from pan with slotted spoon to paper bag.
• Serve with whole clove of garlic: each person can crush the clove with their fork and mix into their potatoes.

SAUTEED POTATOES IN LEMON & GARLIC

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.

GREEK-STYLE POTATOES WITH LEMON AND THYME

Steps:

• Preheat oven to 375°.
• Place potatoes in a casserole large enough to hold them in 1 layer.
• In a measuring cup, combine the water, lemon juice, shallots, thyme, salt & 1 T oil.
• Pour over the potatoes and nestle the bay leaf in the middle.
• Roast, stirring occasionally, until the liquid is absorbed, about 1 hour.
• Toss with the remaining 2 tsp oil and return to oven.
• Bake 10 min longer, until glazed and golden.
• Remove, discard bay leaf and season to taste with black pepper.