LEMON-SCENTED POTATOES
All-purpose potatoes, like Yukon gold, work well in this recipe, but your favorite variety can be substituted.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 8
Steps:
- Cut potatoes in half, then cut each half into 1/4-inch-thick slices. Pour oil into large nonstick skillet, and place over medium heat. When oil is hot, add cinnamon stick and cumin; cook, stirring, for 30 seconds.
- Add the potatoes, and season with salt and pepper; raise heat to high. Cook, stirring occasionally, until the potatoes are golden brown on both sides, 6 to 7 minutes. Stir in the lemon juice and chicken stock, add salt and pepper to taste, cover, and reduce heat to medium low. Cook the potatoes until very tender, 25 to 30 minutes. Toss in the cilantro, and transfer to a serving dish.
LEMON-ROASTED POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cut 1 pounds peeled Yukon Gold potatoes into 1-inch chunks; toss with 3 tablespoons olive oil, 3 chopped garlic cloves, 1 teaspoon kosher salt and 1/2 teaspoon each pepper and dried oregano in a 9-by-13-inch baking dish. Add 1/4 cup each lemon juice and chicken broth. Roast at 425 degrees F until the potatoes are tender, about 30 minutes. Toss with chopped parsley.
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.
PURéED POTATOES WITH LEMON
Lemon isn't a classic seasoning for mashed potatoes, but butter makes an excellent go-between. This variation on French pommes purée is just the kind of dish that Ina Garten, who shared this recipe from her book "Modern Comfort Food" with The Times, likes to perfect for home cooks. Cooking the potatoes in less water than usual and gradually mashing in bits of chilled butter are the details that make the recipe special.
Provided by Julia Moskin
Categories vegetables, side dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Peel the potatoes and cut them into 1 1/2- to 2-inch chunks. Place the potatoes in a large saucepan and add enough water to cover by 1 inch. Add 2 tablespoons salt, cover and bring to a boil over high.
- Uncover, lower the heat to a simmer and cook until the potatoes are very tender when pierced with a small paring knife, about 15 minutes. Drain and set aside.
- Meanwhile, cut the butter in 1/2-inch dice and put it back in the refrigerator.
- After the potatoes are drained, pour the milk into a small saucepan and heat over low just until it simmers. Turn off the heat.
- Place a food mill fitted with the finest blade on top of the large saucepan. Process the potatoes into the pan. (Alternately, use a ricer or potato masher, making sure the potatoes are very smooth before proceeding.)
- With the heat on low, vigorously whisk the cold butter into the potatoes several bits at a time, waiting for each addition to be incorporated before adding more butter.
- Once all the butter has been integrated, slowly whisk in enough of the hot milk to make the potatoes the desired consistency, creamy but still thick. Add 2 teaspoons salt and 1 teaspoon pepper. Whisk in the lemon zest, reserving some for garnish, if desired. Season to taste, and serve hot. Sprinkle with reserved lemon zest just before serving.
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.
LEMON-SCENTED CRISPY CHICKEN THIGHS WITH POTATOES AND BABY CARROTS
Steps:
- Preheat the oven to 325 degrees F. Place the cubed baguette on a sheet tray and bake 10 minutes to dry out. Reserve. Add the potatoes to a pot of simmering water and simmer until you just take the bite off, 10 minutes (we will cook these again in the skillet). Remove and reserve. Turn up the oven temperature to 425 degrees F. Heat a 14-inch heavy-bottomed skillet on high and coat with canola oil. Sprinkle the chicken thighs with salt and pepper. Sear the chicken skin-side down, working in batches if needed, until golden brown, 4 to 5 minutes. Flip and cook another 2 minutes. Remove the chicken from the skillet, reserving all of the fat in the pan. Add the onions, sprinkle with salt and sweat until translucent and softened, 1 to 2 minutes. Add the garlic and cook 1 minute. Add the baguette cubes, reserved potatoes and carrots, and sprinkle with salt and pepper. Add the lemon wedges and lemon thyme. Toss all the ingredients in the fat with an additional glug of oil if needed. Arrange the thighs on top and place in the oven until the thighs reach 160 degrees F, about 15 minutes. Garnish with parsley and serve.
LEMON-SCENTED CRISPY CHICKEN THIGHS, POTATOES & BABY CARROTS
Make and share this Lemon-Scented Crispy Chicken Thighs, Potatoes & Baby Carrots recipe from Food.com.
Provided by Food.com
Categories Chicken Thigh & Leg
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F.
- Place the cubed baguette on a sheet tray and bake 10 minutes to dry out. Reserve.
- Add the potatoes to a pot of simmering water and simmer until you just take the bite off, 10 minutes (we will cook these again in the skillet). Remove and reserve.
- Turn up the oven temperature to 425 degrees F.
- Heat a 14-inch heavy-bottomed skillet on high and coat with canola oil. Sprinkle the chicken thighs with salt and pepper. Sear the chicken skin-side down, working in batches if needed, until golden brown, 4 to 5 minutes. Flip and cook another 2 minutes. Remove the chicken from the skillet, reserving all of the fat in the pan.
- Add the onions, sprinkle with salt and sweat until translucent and softened, 1 to 2 minutes. Add the garlic and cook 1 minute. Add the baguette cubes, reserved potatoes and carrots, and sprinkle with salt and pepper. Add the lemon wedges and lemon thyme. Toss all the ingredients in the fat with an additional glug of oil if needed. Arrange the thighs on top and place in the oven until the thighs reach 160 degrees F, about 15 minutes.
- Garnish with parsley and serve.
Nutrition Facts : Calories 897.1, Fat 31.4, SaturatedFat 8.7, Cholesterol 157.9, Sodium 866.1, Carbohydrate 102.9, Fiber 8.9, Sugar 10.3, Protein 51
LEMON SCENTED POTATO, DILL & BACON SOUP RECIPE
Provided by bowerk
Number Of Ingredients 10
Steps:
- 1. Cook bacon and crumble. Set aside. 2. Combine stock, garlic, potatoes, celery, salt and pepper in a large pot and bring to low boil. Simmer for 15 - 20 minutes or until potatoes are tender. Remove from heat and puree until smooth. 3. Return pot to stove over medium heat and stir in lemon zest and cream. Simmer for 5 minutes to incorporate flavours. 4. Just before serving, stir in dill. Garnish each bowl with bacon.
LEMON MASHED POTATOES
Lovely & different served with Roast Turkey and recipe #145401, recipe # 145401 at Thanksgiving! And yes, the recipe is correct, it contains NO milk! From Deborah Schneider, Jsix restaurant. http://www.jsixsandiego.com/
Provided by BecR2400
Categories Potato
Time 45m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- In a large pot of salted water, boil the potatoes until they are almost falling apart.
- Drain potatoes thoroughly and return to pot.
- Add the butter and mash the potatoes with a potato masher.
- When butter is incorporated, season with salt to taste.
- Just before serving, finely shred the zest of the lemon right into the potatoes and stir well.
- Note: (that's right, there is NO milk in this recipe, but you can squeeze in the lemon juice if desired).
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