SIMPLE LEMON PARSLEY POTATOES
For a simply delicious side dish, I often prepare these potatoes. I like the fact that there are few ingredients and they take such little time to prepare.-Dorothy Pritchett, Wills Point, Texas
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 12 servings.
Number Of Ingredients 4
Steps:
- Cook potatoes in boiling salted water until tender, about 15 minutes; drain. Combine butter, lemon juice and parsley; pour over the potatoes and stir gently to coat.
Nutrition Facts : Calories 150 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 84mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein.
LEMON-PARMESAN ROASTED POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F. Put the potatoes in a large pot and cover with cold water by 1 inch; season with salt. Bring to a boil and cook over medium-high heat until just tender, about 7 minutes; drain.
- Meanwhile, pulse the bread in a food processor to make coarse crumbs; combine with the olive oil, garlic, lemon zest, 1 teaspoon salt and a few grinds of pepper in a large bowl. Add the potatoes and toss.
- Arrange the potatoes cut-side down on a baking sheet. Roast until golden and tender, about 10 minutes. Sprinkle with the parsley and parmesan; continue roasting until golden brown, about 5 more minutes. Transfer to a serving dish, season with salt and serve with lemon wedges.
LEMON, PARSLEY, AND PARMESAN PLUS CHICKEN AND POTATOES
Your roast chicken will reach new heights with this simple sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h40m
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees. Place chicken, breast side up, on a baking sheet. Rub with 2 tablespoons oil; season generously with salt and pepper. Place parsley and 1 lemon half in cavity. Tie legs together with kitchen twine.
- Toss potatoes and 2 tablespoons oil. Drizzle with juice from remaining lemon half. Season with salt and pepper. Scatter potatoes along chicken.
- Roast for 15 minutes. Reduce temperature to 375 degrees; cook for 25 minutes. Rotate pan, toss potatoes, and cook until potatoes and chicken are golden brown and a thermometer inserted into the thickest part of the chicken's thigh reaches 165 degrees, about 25 minutes more. Let chicken and potatoes stand for 10 minutes.
- Meanwhile, make the sauce: Combine ingredients. After 10 minutes, brush sauce on chicken and drizzle on potatoes.
LEMON PARSLEY POTATOES
Seasoned with lemon and butter, these pretty potatoes are a perfect complement to Mom's pork loin. She often made the potatoes on Saturday, then heated them in the oven on Sunday while the pork was roasting. -Mari Anne Warren Milton, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- With a vegetable peeler, remove a strip of peel around the middle of 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 until tender. Drain. , Meanwhile, in a small saucepan, melt the butter; stir in parsley and lemon juice. Pour over potatoes; toss to coat.
Nutrition Facts : Calories 224 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 127mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein.
CHEESY LEMON PARSLEY POTATOES
Two kinds of potatoes, baked in a creamy cheese sauce with a hint of lemon.
Provided by Danelle
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Coat a 9x13 inch baking dish with cooking spray.
- In a medium bowl, whisk together the cream, butter, garlic, salt and pepper. Arrange the potatoes in an even layer in the prepared dish and pour the cream mixture evenly over the top.
- Cover and bake for 45-50 minutes or until potatoes are tender.
- Uncover and sprinkle with cheese, lemon zest and parsley. Bake 5-10 minutes longer, or until cheese is melted and golden. Let stand 5 minutes before serving.
Nutrition Facts : Calories 427 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 78 milligrams cholesterol, Fat 26 grams fat, Fiber 4 grams fiber, Protein 12 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 500 grams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
LEMON PARSLEY POTATOES
Make and share this Lemon Parsley Potatoes recipe from Food.com.
Provided by Miraklegirl
Categories Lemon
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Using a vegetable peeler, cut a strip of peel from around middle of each potato Place potatoes in a large pot.
- Add cold water to cover and 1 teaspoon salt.
- Bring to a simmer over medium heat; cook potatoes until tender when pierced with a knife, about 15 minutes.
- Drain in a colander, then return the potatoes to the pot.
- Add butter, parsley, lemon zest, garlic, pepper and remaining salt to the potatoes.
- Toss gently until they are coated with the parsley mixture.
- Serve immediately.
Nutrition Facts : Calories 229, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 929.5, Carbohydrate 40.4, Fiber 5.2, Sugar 1.9, Protein 4.9
LEMON AND PARSLEY POTATOES
Make and share this Lemon and Parsley Potatoes recipe from Food.com.
Provided by Jubes
Categories Potato
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 180°C 350°F and line a baking tray with baking paper.
- Peel the potatoes and cut them into 2.5 cm / 1 inch pieces.
- Parboil th epotatoes in a large saucepan of boiling salted water, over high heat for 3 minutes. Drain the potatoes and pat them dry with paper towel or a clean teatowel.
- Brush the oil over the potato chunkc and then season with salt and freshly ground black pepper. Place on a baking tray and bake for 20 minutes.
- Combine the parsley and lemon zest. Sprinkle over the potatoes after the 20 minutes cooking time and bake the potatoes for a further 15 minutes, or until the potato is golden and tender.
PARMESAN PARSLEY POTATOES
Make and share this Parmesan Parsley Potatoes recipe from Food.com.
Provided by Dancer
Categories Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Peel potatoes and starting at one end, slice into approximately one inch slices.
- Melt butter in a glass baking dish.
- Combine cheese, flour, salt and pepper into Ziploc plastic bag.
- Put potatoes into bag and shake to coat. Put coated potatoes into prepared baking dish and bake 30 minutes.
- Turn potatoes over and bake for an additional 20 to 25 minutes.
Nutrition Facts : Calories 234.6, Fat 9.6, SaturatedFat 5.9, Cholesterol 26.3, Sodium 831.6, Carbohydrate 29.8, Fiber 2.6, Sugar 1.2, Protein 8.1
LEMON-PARSLEY POTATOES WITH A PARMESAN CHEESE CRUST
Copycat recipe of a side dish from "My Big Fat Greek Restaurant". From my food blog at: http://www.comfortcookadventures.com/2013/05/meat-and-potatoes-greek-style.html
Provided by Mary Cokenour
Categories Potato
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Peel the potatoes, cut into 2 inch chunks and soak in cold water for 15 minutes; this will help remove excess starch and allow the potatoes to better absorb the cooking liquid.
- Preheat oven to 375F; brush the inside of a 2 quart baking dish with one tablespoon of melted butter. Drain the potatoes and place inside the baking dish. In a small bowl, combine all the remaining ingredients except the Parmesan cheese. Pour over the potatoes, making sure to work the liquid between all the chunks. Cover the dish with aluminum foil and bake for 40 minutes.
- Remove the foil; mix the potatoes around and spread the Parmesan cheese evenly over them. Return the dish to the oven and bake for 20-30 minutes; until the potatoes are fork tender. Allow the potatoes to rest inside the baking dish for 10 minutes to let them absorb any remaining liquid.
Nutrition Facts : Calories 399.5, Fat 22.4, SaturatedFat 9.6, Cholesterol 36.4, Sodium 388.1, Carbohydrate 41.9, Fiber 5.2, Sugar 2.3, Protein 9.7
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