ROASTED FINGERLINGS WITH PRESERVED LEMON
Provided by Dawn Perry
Categories Potato Side Roast Christmas Quick & Easy Root Vegetable Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 450°F. Toss potatoes, oil, and rosemary on a large rimmed baking sheet; season with salt and pepper. Roast, tossing halfway through, until soft and golden brown, 25-30 minutes. Toss warm potatoes with preserved lemon peel.
LEMON ROASTED FINGERLINGS AND BRUSSELS SPROUTS
My trick to roasting veggies is to choose ones that cook in the same amount of time. Other combinations to try? Cauliflower florets with baby carrots or okra with cherry tomatoes. -Courtney Gaylord, Columbus, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 425°. Place potatoes and Brussels sprouts in a greased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil; sprinkle with 1/2 teaspoon salt and pepper. Toss to coat. Roast 20-25 minutes or until tender, stirring once., In a small bowl, whisk lemon juice, garlic, mustard, honey and remaining oil and salt until blended. Transfer vegetables to a large bowl; drizzle with vinaigrette and toss to coat. Serve warm.
Nutrition Facts : Calories 167 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 256mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
ROASTED FINGERLINGS
Provided by Sunny Anderson
Categories side-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F.
- In a large bowl, toss the potatoes with the garlic, rosemary and oil. Season, to taste, with salt and pepper. Spread the potatoes out in an even layer on a baking sheet. Roast until golden and cooked through, turning occasionally, about 35 to 40 minutes. Transfer to a serving bowl and serve.
ROASTED FINGERLING POTATOES WITH LEMON-PARSLEY AIOLI
Provided by Giada De Laurentiis
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- For the potatoes: Preheat the oven to 450 degrees F.
- In a medium bowl, toss together the potatoes, salt, cayenne and olive oil. Place the potatoes cut-side down on a non-stick baking sheet and bake for 20 minutes, or until the potatoes are golden brown and cooked through.
- For the aioli: While the potatoes are roasting, whisk together the mayonnaise, lemon juice, lemon zest, mustard and salt in a small bowl. Fold in the chopped parsley and set aside until ready to serve.
- Serve the potatoes warm alongside the bowl of lemon-parsley aioli, for dipping.
LEMON FINGERLING POTATOES
Panfried fingerling potatoes are accented with thyme and lemon.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 11
Steps:
- Cover potatoes with water in a pan. Add 1 tablespoon salt, and bring to a boil. Reduce heat, and simmer until tender, about 10 minutes. Drain potatoes and halve lengthwise.
- Heat oil in a large skillet over medium heat. Add shallot and garlic, and cook until soft, about 2 minutes. Add potatoes, cut sides down, and cook until golden brown, about 10 minutes.
- Stir in stock, wine, and 1/2 teaspoon salt. Cook until liquid is reduced by a third, about 2 minutes.
- Remove from heat. Add thyme and butter, and stir until butter has melted. Stir in lemon juice, salt, and pepper.
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