Baked Meyer Lemon Fries Recipes

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BAKED MEYER LEMON FRIES

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 7



Baked Meyer Lemon Fries image

Steps:

  • Preheat the oven to 450 degrees F.
  • Peel potatoes and cut into 3/8-inch thick slices (lengthwise) cut again into 3/8-inch thick fries. Place the potatoes into a bowl with cold water; this will help keep the fries crisp and white. Just before cooking, drain water and place on paper towel, pat dry completely.
  • Put in a bowl; add olive oil, 1 tablespoon salt, 1/2 teaspoon black pepper. Toss well and lay out in 1 layer on nonstick baking sheets. Bake until light brown. Cook for approximately 30 to 40 minutes, turning frequently until golden brown.
  • Remove from oven. Add lemon zest, parsley, garlic, salt and pepper. Toss well and serve.

6 Idaho potatoes
1/4 cup extra-virgin olive oil
1 tablespoon salt
1/2 teaspoon freshly ground black pepper
3 Meyer lemons, zested
2 tablespoons freshly chopped Italian parsley leaves
2 tablespoons minced garlic

LEMON FRIES

For a fresh twist on conventional frites, try making this homemade lemon fries recipe. Salty, crispy potatoes are seasoned with citrus and black pepper to give them just the right amount of zesty flavor. Pair lemon French fries with garden vegetable tartines for a delicious meal. I Do Like To Play With My Food.

Provided by CHEF GRPA

Categories     Potato

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 6



Lemon Fries image

Steps:

  • 1. Cut the potatoes lengthwise into thin strips, about 1/3-inch in width. *Soak the potatoes in ice-cold water for 1 hour, drain, and pat completely dry.
  • 2. Heat the oil in a deep fryer or deep skillet to 325*F. and fry the potatoes, in batches, for 2 minutes. Drain the fries on fresh kitchen towels and heat the oil to 375*F. Fry the potatoes for a second time, in batches, for 1 1/2 minutes. Drain the fries on baking sheets lined with fresh kitchen towels. Gently toss the fries with the lemon zest, juice, salt, and pepper. Serve the lemon fries hot.
  • Total Time to is like:1 hour, 20 minutes over all.
  • My Note: This lemon fries recipe makes 4 large or 6 small servings for the kids.
  • **Cook's note: Keep a splatter-guard handy for this recipe. If you do get hot oil on your skin, hold it under cold running water for several minutes and seek medical attention if in doubt. Never use ice to chill a burn; it can cause skin damage.

4 large potatoes, peeled (*Soak -- 1 hour see why below)
oil (for frying)
1 tablespoon fresh lemon zest
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper

BAKED LEMON FRIES

I'm always on the lookout for new ways to season oven fries. This twist is from Easy Entertaining with Michael Chiarello.

Provided by SusieQusie

Categories     Lunch/Snacks

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 7



Baked Lemon Fries image

Steps:

  • Preheat the oven to 450 degrees F.
  • Peel potatoes and cut into 3/8-inch thick slices (lengthwise) cut again into 3/8-inch thick fries.
  • Place the potatoes into a bowl with cold water. Just before cooking, drain water and place potatoes on paper towel, pat dry completely. Put in a bowl; add olive oil, salt & pepper. Toss well and lay out in 1 layer on nonstick baking sheets.
  • Bake until light brown, approximately 30 to 40 minutes, turning frequently until golden brown.
  • Remove from oven. Add lemon zest, parsley, garlic & more salt and pepper if desired. Toss well and serve.

Nutrition Facts : Calories 372.9, Fat 13.8, SaturatedFat 2, Sodium 1765.4, Carbohydrate 57.5, Fiber 7.2, Sugar 2.5, Protein 6.8

6 idaho potatoes
1/4 cup extra virgin olive oil
1 tablespoon coarse salt
1/2 teaspoon ground black pepper
3 lemons, zest of
2 tablespoons Italian parsley, chopped
2 tablespoons minced garlic

MEYER LEMON VINAIGRETTE

When Meyer lemons are in season, typically between November and March, be sure to snag some up to make this lemon-Parmesan dressing. Meyer lemons are much less tart and acidic than traditional lemons, like a cross between a lemon and a mandarin. They're also sweeter, so no additional sugar is needed. I love this on kale salad, but also drizzled over roasted veggies or grilled salmon or trout.

Provided by France C

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 10m

Yield 4

Number Of Ingredients 8



Meyer Lemon Vinaigrette image

Steps:

  • Combine olive oil, Meyer lemon juice, balsamic vinegar, Parmesan cheese, garlic, zest, salt, and pepper in a small blender cup. Blend until dressing is smooth, 30 to 45 seconds.

Nutrition Facts : Calories 136.2 calories, Carbohydrate 1.3 g, Cholesterol 1.1 mg, Fat 14.4 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 2.2 g, Sodium 165.6 mg, Sugar 0.7 g

¼ cup extra-virgin olive oil
3 tablespoons Meyer lemon juice
1 tablespoon white balsamic vinegar
1 tablespoon freshly grated Parmesan cheese
1 small garlic clove
½ teaspoon Meyer lemon zest
¼ teaspoon salt
⅛ teaspoon ground black pepper

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