Crushed Potatoes With Rocket Lemon Recipes

SALT AND PEPPER CRUSHED POTATOES WITH LEMON DILL MAYO

Salt and Pepper Crushed Potatoes with Lemon Dill Mayo image

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

Ingredients

1 1/2 pounds baby potatoes, skins on, scrubbed
6 tablespoons extra-virgin olive oil
Flaky sea salt and freshly ground black pepper
Lemon Dill Mayo, recipe follows
3/4 cup vegan mayonnaise
6 tablespoons fresh dill, finely chopped
Juice of 1 lemon
Flaky sea salt

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.

CRUSHED LEMON POTATOES

Crushed Lemon Potatoes image

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

Ingredients

1 lb fingerling potato (or other potatoes, cut into small pieces)
3 cups lemon juice
1 cup unsalted butter, slightly softened
2 teaspoons finely chopped lemon zest
salt and pepper
3 tablespoons chopped fresh parsley

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

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