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 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 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.
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.
BABY POTATOES WITH PARSLEY AND LEMON BUTTER
A simple and tasty side dish for meats, poultry, and fish.
Provided by Vicki Butts (lazyme)
Categories Potatoes
Time 40m
Number Of Ingredients 7
Steps:
- 1. 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.)
- 2. 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.
- 3. Transfer to bowl. Sprinkle with 2 tablespoons parsley and serve.
SKILLET-ROASTED LEMON CHICKEN WITH POTATOES
This is a meal I have my students make in our nutrition unit. It has a delicious lemon-herb flavor and is simple to make. -Mindy Rottmund, Lancaster, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 450°. Grease a 10-inch cast-iron or other ovenproof skillet with 1 teaspoon oil. Arrange lemon slices in a single layer in skillet., Combine 1 teaspoon oil, 2 minced garlic cloves, lemon zest, 1/4 teaspoon salt and 1/8 teaspoon pepper; rub over chicken. Place over lemon., In a large bowl, combine rosemary and the remaining oil, garlic, salt and pepper. Add potatoes and tomatoes; toss to coat. Arrange over chicken. Bake, uncovered, 25-30 minutes or until chicken is no longer pink and potatoes are tender. If desired, sprinkle with minced parsley before serving.
Nutrition Facts : Calories 446 calories, Fat 20g fat (5g saturated fat), Cholesterol 151mg cholesterol, Sodium 429mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 3g fiber), Protein 45g protein.
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.
SKILLET POTATOES WITH OLIVES AND LEMON
Provided by Shelley Wiseman
Categories Olive Potato Vegetarian Quick & Easy Lemon Vegan Gourmet
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Smash olives with flat side of a large knife, then discard pits and chop olives. Toss potatoes with olives, oil, zest, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 10-inch heavy skillet, then add water and bring to a boil.
- Cover skillet and boil over medium heat until potatoes are tender, 10 to 12 minutes. Remove lid and cook, stirring, until water is evaporated, 1 to 2 minutes. Serve sprinkled with parsley.
SKILLET-ROASTED POTATOES WITH GARLIC AND ROSEMARY
This is such a delicious way to cook potatoes, and so good with meatloaf - For even cooking and proper browning, the potatoes must be cooked in a single layer and should not be crowded in the pan, so be sure to use a heavy-duty 12-inch skillet. A nonstick skillet simplifies cleanup but is not essential.
Provided by Chef mariajane
Categories Potato
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Combine garlic and rosemary in small bowl.
- If using small potatoes, halve each potato. If using medium potatoes, quarter each potato to create 3/4 - 1- inch chunks. Rinse potatoes in cold water and drain well; spread on clean kitchen towel and thoroughly pat dry.
- Heat oil in heavy-bottomed 12-inch nonstick skillet over medium-high heat until shimmmering. Put potatoes, cut side down on single layer; cook , without stirring, until golden brown (oil should sizzle but not smoke) 5-7 minutes. Using tongs, turn potatoes skin side down if using halved small potatoes or second cut side down if using quartered medium potatoes; cook withoug stirring, until deep golden brown, 5-6 minutes longer. Stir potatoes, then redistribute in single layer. Reduce heat to medum-low, cover, and cook until potatoes are tender (paring knife can be inserted into potatoes with no resistance), 6-9 minutes.
- When potatoes are tender, sprinkle with salt and pepper and toss or stir gently to combine, Clean center of skillet and add garlic and rosemary mixture. Cook over medium-low heat, mashing with a heatproof rubber spatula, until fragrant, about 45 seconds, then stir mixture into potatoes; serve immediately.
- TIP: Another way to serve these potatoes is to use 1 teaspoons chili powder and 1 teaspoons sweet paprika in place of the garlic and rosemary. When potatoes are tender, sprinkle with salt, and chili powder mixture and toss gently or stir gently to combine. Cook over medium-low heat until spices are fragrant, about 30 seconds.
- Anotehr spice combination is 2 teaspoons lemon zest and 2 tablespoons minced fresh chives in place of the garlic and rosemary. When potatoes are tender, sprinkle with salt and pepper, and lemon chive mixture, and toss gently to combine.
Nutrition Facts : Calories 246.1, Fat 9.4, SaturatedFat 1.3, Sodium 450.3, Carbohydrate 36.8, Fiber 4, Sugar 2.3, Protein 4.4
SAUTEED BABY POTATOES WITH LEMON BUTTER AND PARSLEY
To save some time the potatoes can be boiled up to 2 hours in advance and let stand at room temperature --- I usually peel just a strip of potato skin (about 1/2-inch depending on the size of the potato) down the middle leaving peel on both sides, it makes a nice presentation if you are serving them to dinner guests, if new baby potatoes are not in season just purchase the smallest potatoes that you can find for this :)
Provided by Kittencalrecipezazz
Categories Potato
Time 26m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cook the potatoes whole in a large pot of boiling salted water until tender (about 20 minutes, don't overcook them, only JUST until fork-tender) drain and cool slightly (this can be done up to 2 hours in advance and kept at room temperature).
- In a large heavy skillet over medium heat, melt the butter; add in cooked potatoes with about 1/4 cup fresh chopped parsley, lemon peel, lemon juice, salt and pepper, cook until potatoes are beginning to brown tossing them often (about 5-6 minutes).
- Transfer to a large serving bowl.
- Sprinkle with about 2-3 tablespoons more of fresh parsley.
SKILLET-ROASTED POTATOES WITH LEMON AND CHIVES
For even cooking and proper browning, the potatoes must be cooked in a single layer and should not be crowded in the pan, so be sure to use a heavy-duty 12-inch skillet. A nonstick skillet simplifies cleanup but is not essential.
Provided by Chef mariajane
Categories Potato
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- .Combine lemon zest and chives in a small bowl.
- If using small potatoes (1 1/2 - 2 inches in diameter) halve each potato. If using medium potatoes (2-3 inch in diameter) quarter each potato to create 3/4 - to 1-inch chunks. Rinse potatoes in cold water and drain well; spread on clean kitchen towel and thoroughly pat dry.
- Heat oil in heavy-bottomed 12-inch nonstick skillet over medium-high heat until shimmering. Add potatoes, cut side down in single layer; cook without stirring, until golden brown (oil should sizzle but not smoke), 5-7 minutes. Using tongs, turn potatoes skin side down if using halved potatoes, or second cut side down if using quartered potatoes; cook without stirring until deep golden brown, 5-6 minutes longer. Stir potatoes, then redistribute in single layer. Reduce heat to medium-low, cover and cook until potatoes are tender (Paring knife can be inserted into potatoes with no resistance), 6-9 minutes.
- When potatoes are tender, sprinkle with salt and pepper, and lemon chive mixture, and toss or stir gently to combine Serve immediately.
Nutrition Facts : Calories 244.7, Fat 9.3, SaturatedFat 1.3, Sodium 450, Carbohydrate 36.5, Fiber 4.1, Sugar 2.4, Protein 4.4
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ROASTED LEMON PARSLEY BUTTER POTATOES - SAVOR WITH …
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- In a small sauce pan, melt the butter. Add the lemon zest, juice, garlic, salt, and pepper and cook until the garlic and lemon is fragrant, just 1-2 minutes. The butter does not need to boil. Remove from the heat and stir in the parsley.
- Place the potatoes on a large baking sheet and drizzle with HALF of the parsley butter mixture. Stir to combine.
- Roast for 30-40 minutes until the potatoes are crisp and brown on the outside, tender on the inside, and easily pierced with a fork.
LEMON AND PARSLEY SKILLET-ROASTED FINGERLING POTATOES
From bonappetit.com
5/5 (3)Estimated Reading Time 2 minsServings 12
- 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.
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