Lemon And Garlic New Potatoes Recipes

ROASTED LEMON-GARLIC POTATOES

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.

ULTRA-CRISPY NEW POTATOES WITH GARLIC, HERBS, AND LEMON RECIPE

Steps:

• Add parsley, chives, lemon zest, garlic, and olive oil to potatoes and toss to coat. Season to taste with salt and pepper. Serve immediately.

LEMON-BUTTER NEW POTATOES

Steps:

• Peel a strip from around each potato. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or just until tender., Meanwhile, in small saucepan, melt butter. Stir in the lemon juice, salt, lemon zest, pepper and nutmeg. Drain potatoes and place in a serving bowl. Pour butter mixture over potatoes; toss gently to coat. Sprinkle with parsley.

GARLIC LEMON POTATOES

Steps:

• Heat gas grill on medium or charcoal grill until coals are ash white.
• Mound potatoes and onion evenly among 6 (12-inch) squares heavy-duty aluminum foil sprayed with no-stick cooking spray (I love using the new non-stick foil - no spray needed). Sprinkle with garlic, lemon zest, salt and pepper. Dot each serving with 2 teaspoons butter.
• Bring edges of foil up to center; tightly seal top and sides of each packet.
• Place foil packets onto grill. Cover; grill, turning once, until potatoes are tender (15 to 30 minutes but will vary depending on grill temp).
• Oven Directions: Heat oven to 375°F Prepare potatoes and onion mixture as directed above. Bake for 40 to 50 minutes or until vegetables are tender.
• Recipe Tip.
• Place potatoes and onion in disposable aluminum pan. Sprinkle evenly with garlic, lemon zest, salt and pepper; top with butter. Cover pan with heavy duty aluminum foil. Grill as directed above, stirring occasionally, until vegetables are tender (25 to 35 minutes).

LEMON & GARLIC NEW POTATOES

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.

GRILLED NEW POTATOES WITH LEMON-GARLIC AIOLI AND PARSLEY

Steps:

• Place the potatoes in a stockpot and cover with cold water. Bring to a boil, season the water with salt, and cook until almost tender, about 15 minutes. Drain the potatoes, and when cool enough to handle, cut each potato in half.
• Preheat the grill to medium. Add the mayonnaise, garlic, lemon juice, and zest to a blender and blend until smooth. Season with salt and pepper, to taste. Set aside.
• Brush the potatoes with oil on all sides and sprinkle with salt and pepper. Grill, cut side down, until golden brown and just cooked through. Remove the potatoes to a platter. Drizzle the aioli over the potatoes and sprinkle with chopped parsley.

GRILLED NEW POTATOES WITH LEMON, GARLIC, AND ROSEMARY

Steps:

• Preheat oven to 400 degrees F.
• Wash and cut the potatoes into quarter wedges. Juice lemons and with a sharp knife peel away the white pith. Cut rind into 1/4-inch strips.
• Combine the lemon rind, half the juice, roasted garlic, rosemary, and oil in a roasting pan. Add the potatoes, mix well, and marinate overnight.
• Preheat a grill.
• Drain the potatoes in a colander reserving the lemon and garlic. Grill the potatoes on the 2 cut sides, just to mark slightly.
• Using the same roasting pan, place the potatoes, lemon rinds, and garlic back in the pan and roast for 12 to 15 minutes, shaking and tossing the pan every 5 minutes.
• Season with salt and pepper, and drizzle remaining lemon juice if desired.

LEMON AND GARLIC NEW POTATOES

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.

LEMON-GARLIC ROASTED POTATOES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Wash potatoes and pat dry. Cut abnormally large potatoes in half so all potatoes are around the same size (no bigger than 1/2 of a ping pong ball). Transfer to a metal baking pan.
• Mix lemon juice and olive oil together and drizzle over potatoes. Sprinkle with garlic powder and salt. Toss until well coated and spread evenly in the pan.
• Bake in the preheated oven for 20 minutes. Stir and bake until tender, about 10 minutes more.

LEMON-GARLIC POTATO WEDGES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a large baking sheet with cooking spray, or line with foil and grease the foil. Set aside.
• Whisk olive oil, butter, garlic, salt and pepper together in a large bowl. Cut each unpeeled potato into 8 wedges, add to the bowl, and toss to coat. Spread potato wedges out on the baking sheet.
• Bake until potatoes are crispy on the outside and tender on the inside, 25 to 30 minutes.
• Remove the potatoes from the oven. Combine lemon zest and parsley in a small bowl, sprinkle over the potatoes, and serve.

LEMON, GARLIC & BAY ROAST POTATOES

Steps:

• Peel and halve or quarter the potatoes, if large, so they're all the same size. Put in a large pan and cover with cold water and a pinch of salt. Add one half of the garlic bulb. Bring to a simmer and cook for 10 mins until a knife goes easily through the potatoes, then drain well, reserving the garlic. Leave the potatoes to steam-dry in the pan for 10 mins. Heat the oven to 220C/200C fan/gas 7.
• Pour the oil into a large baking tray or two smaller ones - it should cover the base of the tray, so add a little more if you need to. Heat in the oven for 10 mins until really hot. Carefully transfer the spuds to the oil, leaving lots of room between each one (otherwise they will steam, rather than roast) and coat in the oil, taking care not to splash yourself. Season, then add both halves of the garlic, blanched and not, and nestle the bay leaves underneath the spuds.
• Roast for 40-45 mins, turning halfway through and coating in more oil, until golden and crunchy. Season with more salt and pepper, and zest the lemon directly over the potatoes so the essential oils spritz over the spuds. Serve with the roasted garlic in its shell.

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.

BOILED NEW POTATOES WITH GARLIC LEMON DRESSING

Steps:

• Peel a wide strip from around the middle of each potato. In a kettle combine potatoes and garlic with enough salted water to cover by 2 inches and boil until potatoes are just tender, about 15 minutes. Drain mixture. Transfer potatoes to a bowl and transfer garlic to a blender. Add to blender lemon juice, oil, and salt and pepper to taste and purée dressing. In the bowl toss potatoes with dressing and parsley. Potatoes may be prepared 4 hours ahead and kept covered.
• Serve potatoes warm or at room temperature.

GARLIC-LEMON POTATOES

Steps:

• Preheat oven to 375°F. Combine potatoes, lemon juice, butter and crushed garlic in large bowl and toss to coat well. Spread potato mixture evenly in large baking pan. Bake potatoes until tender, about 45 minutes. Transfer potatoes to platter and serve.