LEMON & GARLIC NEW POTATOES
This is a simplified version of a dish my Costa Rican host sister used to make when I was in the Peace Corps. It has become a favorite side dish at my house. -Katie Bartle, Parkville, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 166 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 240mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
ULTRA-CRISPY ROAST POTATOES RECIPE
These potatoes are parboiled, then tossed roughly in a bowl with a metal spoon until their surfaces are roughed and scratched up. All those microscopic nooks and crannies make for an extra-crunchy exterior.
Provided by J. Kenji López-Alt
Categories Side Dish Sides Ingredient
Time 55m
Yield 10
Number Of Ingredients 6
Steps:
- Adjust oven racks to lower and upper positions and preheat oven to 500°F (260°C). Place potatoes in a large saucepot and cover with cold water by 1 inch. Add 2 tablespoons (28g) salt and vinegar. Bring to a boil over high heat, reduce to a simmer, and cook until exteriors are tender, about 5 minutes. Potatoes should show slight resistance when poked with a paring knife or a cake tester. Drain potatoes and transfer to a large bowl.
Nutrition Facts : Calories 245 kcal, Carbohydrate 44 g, Cholesterol 5 mg, Fiber 5 g, Protein 5 g, SaturatedFat 2 g, Sodium 343 mg, Sugar 2 g, Fat 5 g, ServingSize Serves 8 to 10, UnsaturatedFat 0 g
ULTRA-CRISPY NEW POTATOES WITH GARLIC, HERBS, AND LEMON RECIPE
When I say crispy potatoes, I want potatoes crunchier than the best of french fries; a thick, craggy, crunchy crust that stays crunchy even after it's made its way through a couple circuits around the table. Here's how to get it right every time.
Provided by J. Kenji López-Alt
Time 1h30m
Yield 10
Number Of Ingredients 11
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.
Nutrition Facts : Calories 283 kcal, Carbohydrate 45 g, Cholesterol 0 mg, Fiber 5 g, Protein 5 g, SaturatedFat 1 g, Sodium 274 mg, Sugar 3 g, Fat 10 g, ServingSize Serves 8 to 10, UnsaturatedFat 0 g
LEMON AND GARLIC NEW POTATOES
This is a simplified version of a new potato dish my Costa Rican host sister used to make when I was in the Peace Corps. It has become a favorite side dish at my house.
Provided by Debbie
Time 30m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 173.1 calories, Carbohydrate 21.3 g, Cholesterol 4.4 mg, Fat 8.3 g, Fiber 2.6 g, Protein 4.4 g, SaturatedFat 1.8 g, Sodium 229.1 mg, Sugar 1.1 g
ULTRA-CRISPY NEW POTATOES WITH GARLIC, HERBS & LEMON
Steps:
- 1. Adjust oven racks to lower and upper position and preheat oven to 500°F. Line two rimmed baking sheets with foil and place in oven. Place potatoes in a large saucepot and cover with cold water by 1-inch. Add 2 tablespoons salt and vinegar. Bring to a boil over high heat, reduce to a simmer, and cook until exteriors are tender, about 5 minutes. Potatoes should show a slight resistance when poked with a paring knife. Drain potatoes and transfer to a large bowl. 2. Add 2 tablespoons oil to bowl with potatoes. Season with pepper and more salt to taste then toss until exteriors are slightly bashed up and coated in a thin layer of potato/oil paste. Spread remaining canola oil evenly over surfaces of hot foil-lined baking sheets, then divide potatoes evenly between them, using a thin spatula to arrange them cut-side down and using oven mitts or kitchen towels to maneuver the hot pans. 3. Transfer baking sheets to the oven and roast until the bottoms of the potatoes are crisp and golden brown and can be easily lifted from the foil, about 30 minutes total, swapping top the trays top for bottom and rotating them once half way through roasting. Using a thin metal spatula, loosen all of the potatoes from the pan and toss. Return to oven and continue roasting until pale golden brown all over, about 15 minutes longer. Add shallots to pans and toss to coat in oil. Return to oven and roast until potatoes and shallots are deep golden brown, about 10 minutes longer. Remove from oven and transfer to a large bowl. 4. 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-ROASTED NEW POTATOES
A new way with potatoes that goes especially well with a seafood-based main
Provided by Good Food team
Categories Side dish
Time 37m
Number Of Ingredients 3
Steps:
- Heat oven to 200C/fan 180C/gas 6. Tip the potatoes into a large pan of boiling water, wait for the water to boil again, then cook for 5 mins. Drain, tip back into the pan and shake well to rough up the edges a little. Tip onto a baking tray, toss with the lemon zest, oil and some flaky sea salt, then roast for 30 mins until golden and crisp.
Nutrition Facts : Calories 207 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.06 milligram of sodium
ROASTED NEW POTATOES WITH LEMON & HERBS
Try this no-fuss side as an alternative to traditional roasties. They don't require much effort - simply pan-fry, shaking a few times, then roast
Provided by Samuel Goldsmith
Categories Side dish
Time 40m
Number Of Ingredients 6
Steps:
- Heat the butter and oil in a heavy-based ovenproof saucepan over a medium heat, then add the whole new potatoes. Cover and cook for 15 mins, shaking the pan every few minutes to ensure the potatoes cook evenly. When ready, the potatoes should have just started to soften and will be well-browned.
- Heat the oven to 200C/180C fan/gas 6. Scatter the lemon zest and herbs over the potatoes, season, cover again and shake to combine. Transfer to the oven and bake for 15-20 mins until cooked through and tender.
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