SALT AND PEPPER CRUSHED POTATOES WITH LEMON DILL MAYO
I cannot resist these crispy on the outside and soft on the inside crushed baby potatoes. When dipped in the tangy Lemon Dill Mayo, they are a flavor sensation-the perfect side dish.
Provided by Food Network
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Cut any larger potatoes in half so they are all roughly the same size. Put into a saucepan and cover with cold water. Bring to the boil and gently simmer until fork tender, 10 to 12 minutes. Drain well using a colander.
- Tip the potatoes out onto a baking sheet and press each one down in the middle with a potato masher or your thumb to crush it. (Let cool slightly before crushing if using your thumb.)
- Drizzle the olive oil over and sprinkle with a couple pinches of salt and pepper. Gently toss each potato in the seasoning.
- Bake the potatoes, flipping them halfway through, until crispy and golden, 35 to 40 minutes. Serve with the Lemon Dill Mayo.
- Add the mayonnaise, dill, lemon juice and a pinch of salt to a medium bowl. Mix well to combine.
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.
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
CRUSHED LEMON POTATOES
This is from Bobby Flay. Mmmmm lemon and potatoes are divine together. This is great with chicken or beef! The recipe calls for fingerling potatoes, but you can easily use any potato and cut into smaller pieces, if necessary.
Provided by Charmie777
Categories Lemon
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Roast potatoes in oven with small amount of oil until done. Cut in half.
- Place lemon juice in a small saucepan and cook over high heat until reduced to 1/2 cup.
- Let cool.
- Mix together the butter, reduced lemon juice and zest in a small bowl until combined.
- Season with salt and pepper.
- Heat a few tablespoons of the butter in a large saute pan over medium heat.
- Add the potatoes and saute for a few minutes.
- Fold in the parsley and season with salt and pepper to taste.
Nutrition Facts : Calories 533.6, Fat 46.2, SaturatedFat 29.2, Cholesterol 122, Sodium 16.5, Carbohydrate 34, Fiber 3.7, Sugar 5.8, Protein 3.2
CRISPY SMASHED POTATOES WITH LIME-INFUSED OIL
The great thing about these potatoes is that every inch of them is crispy. The infused lime herb oil is my secret weapon for delivering the ultimate tangy, citrusy flavor.
Provided by Kardea Brown
Categories side-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine the olive oil and herbs in a food processor and process until the herbs are minced. Let stand 10 minutes. Strain through a fine-mesh strainer into a bowl. (If the oil still has fine bits of herbs, strain again through a coffee filter.) Whisk in the lime juice. Set aside until ready to use.
- Preheat the oven to 450 degrees F.
- Place the potatoes in a saucepan with salted water to cover. Bring to a boil and cook until a knife can easily pierce into the center, 12 to 15 minutes. Drain, then place on a parchment paper-lined baking sheet. Use the bottom of a glass to smash the potatoes. Drizzle with the infused oil and sprinkle with salt and pepper. Bake until crispy, 25 to 30 minutes.
- Sprinkle with more salt before serving and garnish with lime wedges and more herbs, if desired.
CRUSHED NEW POTATOES
Make more of new potatoes with Gordon's summery side dish. As easy to adjust for one as for a crowd
Provided by Gordon Ramsay
Categories Buffet, Dinner, Side dish
Time 50m
Number Of Ingredients 4
Steps:
- Cook the potatoes in boiling salted water for about 15 mins until completely cooked through. Peeling the potatoes isn't essential, but I think it gives a smoother finish to the dish.
- Drain, tip into a bowl, and crush with the olive oil until broken but not mashed. Stir through the spring onions and the olives, then season to taste and serve.
Nutrition Facts : Calories 132 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.01 milligram of sodium
CRUSHED POTATOES WITH ROCKET & LEMON
An ultra-easy way to present two side dishes in one.
Provided by Mary Cadogan
Categories Dinner, Side dish
Time 30m
Number Of Ingredients 4
Steps:
- Boil the potatoes in their skins for about 15 minutes until just tender. Drain well, return to the pan and crush roughly with a fork. Stir in the olive oil and lemon juice, and season with plenty of salt and freshly ground black pepper. Then stir in the rocket until just wilted.
Nutrition Facts : Calories 186 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 27 grams carbohydrates, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
CRUSHED POTATOES
A laid-back alternative to mash, you don't even need to peel the potatoes for this
Provided by Good Food team
Categories Dinner, Lunch, Side dish, Supper, Vegetable
Time 20m
Number Of Ingredients 4
Steps:
- Cut the potatoes into cubes but keep the skin on. Cook in a pan of simmering salted water until just tender, about 10-15 minutes, and then drain. Add back to the pan with the parsley and some seasoning and crush lightly with a masher or the back of a fork.
- Add a splash of white wine vinegar and a slug of olive oil and gently mix in. Add more of each if it needs it.
Nutrition Facts : Calories 205 calories, Fat 3 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 42.6 grams carbohydrates, Fiber 3.1 grams fiber, Protein 4.6 grams protein, Sodium 0.41 milligram of sodium
ROASTED POTATOES WITH GARLIC, LEMON, AND OREGANO
For perfect Roasted Potatoes with Garlic, Lemon, and Oregano there is no need to peel them, but I suggest that you halve them, because they taste best when they can absorb more sauce.
Provided by Aglaia Kremezi
Categories Garlic Potato Side Roast Easter Lemon Spring Oregano Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil.
- Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown.
- Sprinkle with the fresh oregano and serve at once.
- Variation:
- Dissolve 1 tablespoon tomato paste in the stock, and reduce the amount of lemon juice to taste. Substitute Aleppo pepper or crushed red pepper flakes for the black pepper.
ZESTY HADDOCK WITH CRUSHED POTATOES & PEAS
Being pushed for time doesn't mean you have to eat unhealthily, as this quick and low-fat fish supper proves
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 9
Steps:
- Cover the potatoes in cold water, bring to the boil, then turn to a simmer. Cook for 10 mins until tender, adding peas for the final min of cooking. Drain and roughly crush together, adding plenty of seasoning and 1 tbsp oil. Keep warm.
- Meanwhile, for the dressing, mix 1 tbsp oil, the lemon juice and zest, capers and chives with some seasoning.
- Dust the fish in the flour, tapping off any excess and season. Heat remaining oil in a non-stick frying pan. Fry the fish for 2-3 mins on each side until cooked, then add the dressing and warm through. Serve with the crush and broccoli.
Nutrition Facts : Calories 305 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 28 grams protein, Sodium 0.71 milligram of sodium
More about "crushed lemon potatoes recipes"
ULTRA CRISPY SMASHED POTATOES | RECIPETIN EATS
From recipetineats.com
5/5 (153)Total Time 1 hr 10 minsCategory SidesCalories 85 per serving
- Cook potatoes: Bring a pot of water to the boil, add 1 tbsp salt. Cook potatoes until soft - small ones should take around 20 to 25 minutes, medium ones might take 30 minutes. It's ok if the skin splits. Alternatively, steam or microwave them.
- Smash! Place on the tray then use a large fork or potato masher to squish them, keeping them in one piece. Thin = crisper. Thicker = fluffier insides. (Both good!) More nubbly surface = better crunch!
CRUSHED NEW POTATOES RECIPE - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
GREEK LEMON POTATOES | RECIPETIN EATS
From recipetineats.com
CRISPIEST GREEK LEMON POTATOES RECIPE (PATATES LEMONATES)
From mygreekdish.com
LEMON-ROSEMARY MELTING POTATOES - EATINGWELL
From eatingwell.com
CRISPY GREEK LEMON SMASHED POTATOES - CLOSET COOKING
From closetcooking.com
CRISPY GREEK STYLE LEMONY SMASHED POTATOES | OLIVE
From oliveandmango.com
Servings 4Category Sides
POTATO RECIPES | JAMIE OLIVER
From jamieoliver.com
QUICK PLAICE WITH LEMON PARSLEY BUTTER AND CRUSHED POTATOES
From deliciousmagazine.co.uk
ROSEMARY GARLIC SMASHED POTATO RECIPE WITH LEMON CHIVE AIOLI
From fromachefskitchen.com
12 BEST VODKA SAUCE RECIPES EVER - DELALLO
From delallo.com
GREEK PORK & CRUSHED LEMON POTATOES RECIPE | HELLOFRESH
From hellofresh.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #low-protein #side-dishes #fruit #potatoes #vegetables #dinner-party #dietary #low-sodium #low-carb #low-in-something #citrus #lemon
You'll also love