LEMON GARLIC PARSLEY ROASTED POTATOES
A delicious and easy savory side dish to compliment any meal.
Provided by Amy Johnson
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 400-degrees F. Line a large baking sheet with baking parchment.
- In a large bowl whisk together olive oil, butter, lemon juice, grated garlic, parsley, salt and pepper.
- Slice potatoes in half and add to olive oil/butter mixture; toss to coat. Spread evenly on parchment-lined baking sheet.
- Bake at 400-degrees F until done, about 35-40 minutes. Check doneness with a fork.
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.
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 AND PARSLEY SKILLET-ROASTED FINGERLING POTATOES
Use the largest skillet you have (a straight-sided 12" is ideal) and a fish spatula.the thin angled edge is just right for helping potatoes release from the skillet.
Provided by Claire Saffitz
Categories Bon Appétit Potato Parsley Kid-Friendly Side Thanksgiving Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 12 servings
Number Of Ingredients 6
Steps:
- Combine potatoes, lemon juice, kosher salt, and 3 Tbsp. butter in a large straight-sided skillet or a Dutch oven; add cold water just to cover. Bring to a boil over medium-high heat and cook until potatoes are tender, 20-25 minutes. Increase heat and boil rapidly until pan is almost dry, 15-20 minutes more (there will still be a sheen of butterfat).
- Using a slotted spoon, transfer about half of potatoes to a plate and arrange potatoes remaining in skillet cut side down in a single layer (if your skillet is smaller, you may need to work in a few batches). Reduce heat to medium and cook potatoes undisturbed until water is evaporated and cut sides of potatoes are deeply browned, 5-10 minutes.
- Using a thin metal spatula, scrape skillet to cleanly release potatoes and transfer to a large bowl. Return skillet to medium heat, add 1 Tbsp. butter, and repeat browning process with reserved potatoes. After scraping skillet to release potatoes, return first batch, along with parsley and remaining 2 Tbsp. butter, to skillet and toss until potatoes are well coated. Serve sprinkled with sea salt.
- Do ahead
- Potatoes can be boiled 4 hours ahead. Let cool in skillet, then cover and let sit at room temperature. Brown just before serving.
LEMON RED POTATOES
Butter, lemon juice, parsley and chives enhance this simple side dish. I usually prepare these potatoes when I'm having company. Since they cook in the slow cooker, there's plenty of room on the stove for other dishes. -Tara Branham, Austin, Texas
Provided by Taste of Home
Categories Side Dishes
Time 2h35m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Cut a strip of peel from around the middle of each potato. Place potatoes and water in a 3-qt. slow cooker. Cover and cook on high until tender, 2-1/2 to 3 hours (do not overcook); drain. , In a small bowl, combine the butter, parsley, lemon juice and chives. Pour over the potatoes and toss to coat. Season with salt and pepper.
Nutrition Facts : Calories 150 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 85mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein.
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.
LEMON PARSLEY POTATOES
This is my husband's version of Giada DeLaurentis' Lemon Basil Potatoes. This recipe imparts a subtle lemon flavor which is livened up by the fresh parsley. Leftovers make excellent potato salad. Just add some veggies and a little mayo, voila!
Provided by threeovens
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Add potatoes, chicken stock, lemon juice, 2 tablespoons olive oil, 1 teaspoon salt, and 14 teaspoon black pepper to a medium saucepan. Bring to a boil over medium high heat. Reduce and simmer until potatoes are tender, about 20 minutes.
- Drain potatoes and place in a serving bowl. Drizzle with remaining olive oil. Add lemon zest and 3 tablespoons of parsley. Toss well; garnish with remaining parsley.
Nutrition Facts : Calories 167, Fat 7.7, SaturatedFat 1.2, Sodium 495.1, Carbohydrate 22, Fiber 2.2, Sugar 2.4, Protein 4.8
BABY POTATOES WITH PARSLEY AND LEMON BUTTER
Categories Citrus Herb Potato Side Winter Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain. (Can be made 2 hours ahead. Let stand at room temperature.)
- Melt butter in heavy large skillet over medium-high heat. Add potatoes, 4 tablespoons parsley, lemon peel, lemon juice, salt, and pepper. Cook until potatoes are heated through and beginning to brown, tossing often, about 5 minutes. Transfer to bowl. Sprinkle with 2 tablespoons parsley and serve.
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From natashaskitchen.com
5/5 (76)Total Time 30 minsCategory Side DishCalories 297 per serving
- Scrub potatoes with a clean scouring pad or the rough back of a sponge (no need to peel them). Slice potatoes into 1 - 1 1/2" thick pieces, transfer to a pot and add enough warm water to barely cover potatoes. Sprinkle with 2 tsp salt add bay leaf.
- Bring to a boil then boil partially covered for about 15 minutes or until easily pierced with a fork. Drain potatoes. Drizzle with melted butter and toss to coat (note: it's easier to toss in a large mixing bowl).
- Sprinkle with 1/2 tsp salt or to taste. Add 1 cup chopped parsley and toss to combine. Toss again just before serving to re-coat with any butter that has collected at the bottom.
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