Lemon Parsley Potatoes With A Parmesan Cheese Crust Recipes

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PARMESAN-CRUSTED POTATOES

Tender roasted potatoes get an extra boost of flavor and crunch, thanks to a crispy layer of golden Parmesan. We added a simple stir-together paprika aioli for dipping, but these flavorful little nuggets are equally delicious on their own. Serve them as a fun appetizer or as a side dish.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 12



Parmesan-Crusted Potatoes image

Steps:

  • Line a rimmed baking sheet with aluminum foil and place on the center rack of the oven. Preheat the oven to 425 degrees F (see Cook's Note).
  • For the Parmesan potatoes: Toss the potatoes, thyme sprigs, olive oil, 1 teaspoon salt and several grinds of black pepper in a large bowl until combined. Carefully remove the hot baking sheet from the oven and spray with nonstick cooking spray. Lay the potatoes cut-side-down in an even layer. Bake until tender and golden brown, about 35 minutes.
  • For the smoked paprika aioli: Meanwhile, whisk together the mayonnaise, lemon juice, Dijon, paprika, garlic, a pinch of salt and a couple grinds of black pepper in a small bowl until smooth. Cover with plastic wrap and refrigerate until ready to serve.
  • Remove the baking sheet from the oven and push the potatoes to one side of the pan (try to give yourself as much empty surface area as possible). Lightly spray the foil with more cooking spray, then sprinkle the Parmesan in an even layer over the empty space on the baking sheet, making sure to go all the way to the edges to create a roughly 14-by-12-inch rectangle. Place the potatoes on top of the Parmesan layer, cut-side down, so that all the potatoes are sitting on the cheese.
  • Return the baking sheet to the oven and bake until all the Parmesan is golden brown and crisp, 8 to 10 minutes more. Cool slightly, about 5 minutes, then use a spatula to lift the crispy, cheesy potatoes off the pan (some potatoes will come off individually while others will come off in pairs). Serve with the smoked paprika aioli on the side.

2 1/2 pounds small Yukon gold potatoes, halved crosswise
4 sprigs fresh thyme
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
Nonstick cooking spray
3/4 cup finely grated Parmesan
1/2 cup mayonnaise
1 tablespoon freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 teaspoon smoked paprika
1 small clove garlic, finely grated
Kosher salt and freshly ground black pepper

LEMON-PARMESAN ROASTED POTATOES

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 8 servings

Number Of Ingredients 10



Lemon-Parmesan Roasted Potatoes image

Steps:

  • Preheat the oven to 450 degrees F. Put the potatoes in a large pot and cover with cold water by 1 inch; season with salt. Bring to a boil and cook over medium-high heat until just tender, about 7 minutes; drain.
  • Meanwhile, pulse the bread in a food processor to make coarse crumbs; combine with the olive oil, garlic, lemon zest, 1 teaspoon salt and a few grinds of pepper in a large bowl. Add the potatoes and toss.
  • Arrange the potatoes cut-side down on a baking sheet. Roast until golden and tender, about 10 minutes. Sprinkle with the parsley and parmesan; continue roasting until golden brown, about 5 more minutes. Transfer to a serving dish, season with salt and serve with lemon wedges.

1 1/2 pounds baby Yukon gold potatoes, halved
1 1/2 pounds baby red-skinned potatoes, halved
Kosher salt
4 cups cubed day-old sourdough bread (crusts removed)
1/3 cup extra-virgin olive oil
2 cloves garlic, grated
2 teaspoons finely grated lemon zest, plus wedges for serving
Freshly ground pepper
1/4 cup chopped fresh parsley
1/2 cup grated parmesan cheese (about 1 ounce)

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



Simple Lemon Parsley Potatoes image

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.

3 pounds small new red potatoes, quartered
1/2 cup butter, melted
3 tablespoons lemon juice
3 tablespoons minced fresh parsley

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



Lemon Parsley Potatoes image

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.

3 pounds small red potatoes
1/2 cup butter
1/3 cup minced fresh parsley
1 tablespoon lemon juice

LEMON-PARSLEY POTATOES WITH A PARMESAN CHEESE CRUST

Copycat recipe of a side dish from "My Big Fat Greek Restaurant". From my food blog at: http://www.comfortcookadventures.com/2013/05/meat-and-potatoes-greek-style.html

Provided by Mary Cokenour

Categories     Potato

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11



Lemon-Parsley Potatoes With a Parmesan Cheese Crust image

Steps:

  • Peel the potatoes, cut into 2 inch chunks and soak in cold water for 15 minutes; this will help remove excess starch and allow the potatoes to better absorb the cooking liquid.
  • Preheat oven to 375F; brush the inside of a 2 quart baking dish with one tablespoon of melted butter. Drain the potatoes and place inside the baking dish. In a small bowl, combine all the remaining ingredients except the Parmesan cheese. Pour over the potatoes, making sure to work the liquid between all the chunks. Cover the dish with aluminum foil and bake for 40 minutes.
  • Remove the foil; mix the potatoes around and spread the Parmesan cheese evenly over them. Return the dish to the oven and bake for 20-30 minutes; until the potatoes are fork tender. Allow the potatoes to rest inside the baking dish for 10 minutes to let them absorb any remaining liquid.

Nutrition Facts : Calories 399.5, Fat 22.4, SaturatedFat 9.6, Cholesterol 36.4, Sodium 388.1, Carbohydrate 41.9, Fiber 5.2, Sugar 2.3, Protein 9.7

3 lbs russet potatoes
1/4 cup melted butter, plus
1 tablespoon melted butter
1/4 cup olive oil
1/3 cup fresh lemon juice
1 tablespoon minced garlic
4 tablespoons chopped fresh parsley
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1 cup vegetable broth
3/4 cup grated parmesan cheese

LEMON, PARSLEY, AND PARMESAN PLUS CHICKEN AND POTATOES

Your roast chicken will reach new heights with this simple sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h40m

Number Of Ingredients 13



Lemon, Parsley, and Parmesan plus Chicken and Potatoes image

Steps:

  • Preheat oven to 425 degrees. Place chicken, breast side up, on a baking sheet. Rub with 2 tablespoons oil; season generously with salt and pepper. Place parsley and 1 lemon half in cavity. Tie legs together with kitchen twine.
  • Toss potatoes and 2 tablespoons oil. Drizzle with juice from remaining lemon half. Season with salt and pepper. Scatter potatoes along chicken.
  • Roast for 15 minutes. Reduce temperature to 375 degrees; cook for 25 minutes. Rotate pan, toss potatoes, and cook until potatoes and chicken are golden brown and a thermometer inserted into the thickest part of the chicken's thigh reaches 165 degrees, about 25 minutes more. Let chicken and potatoes stand for 10 minutes.
  • Meanwhile, make the sauce: Combine ingredients. After 10 minutes, brush sauce on chicken and drizzle on potatoes.

1 whole organic chicken (about 3 1/2 pounds)
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
1/2 cup finely chopped flat-leaf parsley
1 lemon, halved
1 pound fingerling potatoes, halved or cut into thirds if large
2 cloves garlic, minced
1/2 cup finely chopped flat-leaf parsley
1/2 cup extra-virgin olive oil
1 lemon, zested (2 teaspoons) and juiced (1 1/2 tablespoons)
1/2 cup grated Parmesan cheese
1/2 teaspoon coarse salt
Pinch of red-pepper flakes

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