LEMON & GARLIC NEW POTATOES
This is a simplified version of a dish my Costa Rican host sister used to make when I was in the Peace Corps. It has become a favorite side dish at my house. -Katie Bartle, Parkville, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cut scrubbed potatoes into wedges; place in a large saucepan. Add water to cover; bring to a boil. Cook, covered, until tender, 10-15 minutes; drain. In the same pan, heat oil over medium-high heat. Add potatoes; cook until browned, 4-6 minutes. Add garlic; cook 1 minute longer. Remove from heat. Stir in remaining ingredients.
Nutrition Facts : Calories 166 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 240mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
ROASTED NEW POTATOES WITH LEMON & HERBS
Try this no-fuss side as an alternative to traditional roasties. They don't require much effort - simply pan-fry, shaking a few times, then roast
Provided by Samuel Goldsmith
Categories Side dish
Time 40m
Number Of Ingredients 6
Steps:
- Heat the butter and oil in a heavy-based ovenproof saucepan over a medium heat, then add the whole new potatoes. Cover and cook for 15 mins, shaking the pan every few minutes to ensure the potatoes cook evenly. When ready, the potatoes should have just started to soften and will be well-browned.
- Heat the oven to 200C/180C fan/gas 6. Scatter the lemon zest and herbs over the potatoes, season, cover again and shake to combine. Transfer to the oven and bake for 15-20 mins until cooked through and tender.
LEMON AND GARLIC NEW POTATOES
This is a simplified version of a new potato dish my Costa Rican host sister used to make when I was in the Peace Corps. It has become a favorite side dish at my house.
Provided by Debbie
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Scrub potatoes and cut into wedges. Place in a large saucepan and cover with water; bring to a boil. Cover and cook until tender, 10 to 15 minutes. Drain and set potatoes aside.
- Heat olive oil in the same pan over medium-high heat. Add potatoes and cook until browned, 4 to 6 minutes. Add garlic; cook for 1 minutes. Remove from the heat.
- Stir in Parmesan cheese, lemon juice, salt, and pepper.
Nutrition Facts : Calories 173.1 calories, Carbohydrate 21.3 g, Cholesterol 4.4 mg, Fat 8.3 g, Fiber 2.6 g, Protein 4.4 g, SaturatedFat 1.8 g, Sodium 229.1 mg, Sugar 1.1 g
CRISPY ROASTED NEW POTATOES
This recipe is from an old Southern Living magazine. I've made this recipe dozens of times and always get loads of compliments on the dish. It's simple and delicious.
Provided by ajandjj2000
Categories Potluck
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Toss together first 4 ingredients.
- Arrange potatoes in an alumimum foil lined 15*10 inch jellyroll pan.
- Bake at 400 for 25 minutes.
- Stir together cheese and next 3 ingredients; mound evenly onto potatoes, and bake 20 more minutes.
CRISPY GARLIC LEMON POTATOES
A delicious low fat potato dish which I found in the November 2005 issue of the 'Australian Good Taste' magazine, as an accompaniment to Recipe #145704. I have posted both recipes for the post-ZWT Healthy for the Holidays Challenge.
Provided by bluemoon downunder
Categories Lemon
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 220°C.
- Cook the potatoes in a large pan of salted boiling water for 6-7 minutes or until just tender, and drain well.
- Place the potatoes, oil, lemon zest, garlic, and salt and pepper, to taste, in a large roasting pan and gently toss to combine. Roast in the oven for 20 minutes or until golden brown and crisp, and serve with Italian Beef Rissoles With Fresh Tomato Salsa Recipe #145704.
Nutrition Facts : Calories 210, Fat 3.6, SaturatedFat 0.5, Sodium 15.7, Carbohydrate 40.5, Fiber 6.2, Sugar 3, Protein 4.4
ULTRA-CRISPY NEW POTATOES WITH GARLIC, HERBS, AND LEMON
Steps:
- Adjust oven racks to lower and upper position and preheat oven to 500°F. Line two rimmed baking sheets with foil and place in oven. Place potatoes in a large saucepot and cover with cold water by 1-inch. Add 2 tablespoons salt and vinegar. Bring to a boil over high heat, reduce to a simmer, and cook until exteriors are tender, about 5 minutes. Potatoes should show a slight resistance when poked with a paring knife or a cake tester. Drain potatoes and transfer to a large bowl. Add 2 tablespoons oil to bowl with potatoes. Season with pepper and more salt to taste then toss until exteriors are slightly bashed up and coated in a thin layer of potato/oil paste. Spread remaining canola oil evenly over surfaces of hot foil-lined baking sheets, then divide potatoes evenly between them, using a thin spatula to arrange them cut-side down and using oven mitts or kitchen towels to maneuver the hot pans. Transfer baking sheets to the oven and roast until the bottoms of the potatoes are crisp and golden brown and can be easily lifted from the foil, about 30 minutes total, swapping top the trays top for bottom and rotating them once half way through roasting. Using a thin metal spatula, loosen all of the potatoes from the pan and toss. Return to oven and continue roasting until pale golden brown all over, about 15 minutes longer. Add shallots to pans and toss to coat in oil. Return to oven and roast until potatoes and shallots are deep golden brown, about 10 minutes longer. Remove from oven and transfer to a large bowl. Add parsley, chives, lemon zest, garlic, and olive oil to potatoes and toss to coat. Season to taste with salt and pepper. Serve immediately.
NEW POTATOES WITH GARLIC AND HERBS
Provided by Florence Fabricant
Categories easy, side dish
Time 35m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Put the potatoes in a saucepan, cover with water and boil until tender, 10 to 15 minutes. Drain.
- Heat the olive oil in a heavy nonstick skillet. Add the potatoes. Cook for a few minutes over medium-high heat, until the cut sides of the potatoes just begin to turn golden. Add the garlic and scallions. Cook a minute or so longer, until the garlic softens, then add the chervil and parsley.
- Season to taste with salt and pepper and serve.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 6 grams, Carbohydrate 44 grams, Fat 7 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 619 milligrams, Sugar 2 grams
CRISPY SMASHED HERBED POTATOES
Golden brown and buttery, these spuds live up to their tantalizing name. A sprinkle of fresh herbs when they're hot out of the oven maximizes the flavor...and the pretty. -Althea Dye, Howard, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 450°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain., Drizzle oil over the bottom of a 15x10x1-in. baking pan; arrange potatoes over oil. Using a potato masher, flatten potatoes to 1/2-in. thickness. Brush potatoes with butter; sprinkle with salt and pepper., Roast until golden brown, 20-25 minutes. Sprinkle with chives and parsley.
Nutrition Facts : Calories 292 calories, Fat 22g fat (9g saturated fat), Cholesterol 31mg cholesterol, Sodium 543mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.
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
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