GRILLED LEMON-PEPPER POTATOES
Steps:
- Slice 1 1/2 pounds red potatoes 1/2 inch thick; toss with olive oil and lemon-pepper seasoning. Place on a sheet of heavy-duty foil; fold into a packet and crimp to seal. Grill over high heat, flipping once, 15 minutes; season with salt. Mix 1/2 cup sour cream, 1 tablespoon cider vinegar, some chopped chives, a pinch of sugar, and salt and pepper to taste; serve on the side for dipping.
LEMON POTATOES
Steps:
- Slice 4 peeled potatoes into 1 1/2-inch rounds. Toss in an ovenproof skillet with 1/3 cup lemon juice, 1/4 cup olive oil, 4 smashed garlic cloves, 4 oregano sprigs, and salt and pepper. Add enough water to come halfway up the sides of the potatoes. Cover, bring to a boil and cook 5 minutes. Uncover and roast at 500 degrees F, 30 more minutes.
ROASTED LEMON PEPPER POTATOES
If you've made and loved our Greek Lemon Chicken and Fondant Potatoes, then you will absolutely adore these lemon pepper potatoes, since it's basically the best of those two recipes put together, minus the chicken. Tender on the inside and crusty on the outside, these potatoes make for an impressive side dish. The only problem is whatever main course you pair it with is in serious danger of being upstaged.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (204 degrees C).
- Trim off long edges of the russet potatoes so that they can lay flat. Cut in half lengthwise and rinse in a bowl of cold water to remove excess starch. Pat dry on paper towels. Season generously with black pepper, cayenne, and salt.
- Coat the bottom of a large baking dish with olive oil. Lay potatoes seasoned-sides down in the dish. Brush tops with more olive oil; season with pepper, cayenne, and salt.
- Bake in the preheated oven for 20 minutes. Remove and carefully flip potatoes over. Let rest for 10 minutes.
- Meanwhile, combine broth with lemon zest and juice. Pour mixture over the potatoes. Scrape zest off the tops of the potatoes and back into the broth. Stick oregano sprigs between the potatoes. Season with pepper. Shake the dish lightly to slosh the sauce back and forth.
- Return potatoes to the oven and roast for 15 minutes. Flip again; continue roasting until very soft and creamy on the inside and crusty on the outside, 10 to 15 minutes more. Flip over once more to serve. Drizzle more olive oil on top; sprinkle with pepper and more oregano.
Nutrition Facts : Calories 205.9 calories, Carbohydrate 32.8 g, Cholesterol 0.8 mg, Fat 7 g, Fiber 4.2 g, Protein 3.9 g, SaturatedFat 1 g, Sodium 206.8 mg, Sugar 1.7 g
LEMON-POPPY SEED CAKE
The secret to moist, flavorful lemon-poppy seed cake is to start with lemon cake mix! Let your microwave speed your way to an easy lemon glaze.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 16
Number Of Ingredients 6
Steps:
- Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
- Make cake batter as directed on box--except stir poppy seed into batter. Pour into pan.
- Bake as directed on box for fluted tube pan. Cool in pan 15 minutes; turn upside down onto heatproof serving plate. Remove pan; cool cake completely, about 1 hour.
- In microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds. Spread over top of cake, allowing some to drizzle down side. Store loosely covered.
Nutrition Facts : Calories 220, Carbohydrate 29 g, Cholesterol 40 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 17 g, TransFat 1/2 g
LEMON-PEPPER POPOVERS
Provided by Ian Knauer
Categories Bread Brunch Side Bake Picnic Vegetarian Kid-Friendly Quick & Easy Lemon Potluck Gourmet Small Plates
Yield Makes 6 popovers
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F with rack in lower third. Generously butter popover cups.
- Whisk together milk, water, eggs, and zest in a bowl, then whisk in butter. Add flour, salt, and pepper and whisk until batter is combined well but still slightly lumpy.
- Divide batter among popover cups and sprinkle tops with additional pepper as garnish. Bake until puffed and golden, about 40 minutes. Cut a slit about 1/2-inch long in top of each popover with a small sharp knife, then bake 5 minutes more.
LEMON-PEPPER VEGETABLES
Our Test Kitchen tossed together this colorful side dish that's sure to brighten up any dinner table. The mild seasoning lets the veggies' fresh flavors shine.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large microwave-safe bowl, combine green beans and water. Cover and microwave on high for 5-6 minutes or until crisp-tender. , Stir in squash. Cover and microwave on high for 2 minutes. Add tomatoes. Cover and cook 30 seconds longer or until heated through; drain. Gently stir in the butter, lemon-pepper and Italian seasoning.
Nutrition Facts : Calories 49 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 88mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
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-HERB CHICKEN & PEPPERS POTATO BAKE
Peas and red peppers add a nice touch of color to this simple and delicious Healthy Living chicken and potato bake.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400ºF.
- Combine potatoes and peppers in 13x9-inch baking dish. Add broth, 1/4 cup dressing and 2 Tbsp. lemon juice; toss to coat. Add garlic and oregano; mix lightly. Cover.
- Bake 40 min. Meanwhile, pour combined remaining dressing and lemon juice over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 30 min. to marinate.
- Remove chicken from marinade; discard marinade. Place chicken on top of potato mixture; top with peas and 2 Tbsp. cheese. Bake, uncovered, 20 min. or until chicken is done (165ºF). Sprinkle with remaining cheese.
Nutrition Facts : Calories 340, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 75 mg, Sodium 680 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 31 g
LEMON PEPPER BAKED SWEET POTATO
I prefer a baked sweet potato over an Idaho but I don't like them dolloped with extra sweetness like other recipes using brown sugar and cinnamon or honey. The contrast of the sweet potato with the lemon pepper seasoning gives it a balance that works for me so maybe you'll like it too!
Provided by carmenskitchen
Categories Yam/Sweet Potato
Time 50m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Do not puncture potato since sweet potatoes will drip juices while baking. Wrap in foil and bake at 400 degrees for about 45 minutes depending on size.
- Slice open and top with butter, cheese and lemon pepper seasoning in that order so cheese has an opportunity to melt. Dress with sour cream and chives. Sprinkle with additional lemon pepper.
LEMON-PEPPER SWEET POTATO CRISP
This is my new favorite sweet potato side dish. It's got incredible texture and amazing flavor with an irresistible bread crumb topping. You can serve it hot, but I think it might be better warm or at room temperature, which makes it a nice choice for Thanksgiving when it's hard to have everything ready at the same time. Great for a special holiday dinner or a random weeknight supper.
Provided by Chef John
Categories Sweet Potato Casserole
Time 2h10m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
- Place bread crumbs in a mixing bowl and pour melted butter over top. Add salt, cayenne, and Parmigiano-Reggiano cheese and mix until evenly coated. Transfer to the prepared baking sheet and arrange in an even layer. Sprinkle 1 cup Cheddar cheese over top.
- Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and let cool. Leave the oven on.
- Place sweet potatoes in a mixing bowl. Add lemon zest and juice, salt, pepper, cayenne, and melted butter; toss until evenly coated. Immediately transfer sweet potatoes into a buttered baking dish.
- Bake in the center of the oven until potatoes are very tender, about 1 hour.
- Break up the crispy, cheesy bread crumbs into very small pieces and scatter evenly over the potatoes. Gently press them into the potatoes and sprinkle remaining ¼ cup Cheddar over top.
- Return to the oven and bake until browned, 15 to 20 more minutes.
- Sprinkle with chives before serving.
Nutrition Facts : Calories 320.7 calories, Carbohydrate 44.5 g, Cholesterol 34.9 mg, Fat 13.8 g, Fiber 5.9 g, Protein 6.4 g, SaturatedFat 8.4 g, Sodium 637.7 mg
PARSLEY, LEMON, AND WALNUT PESTO ON ROASTED SWEET POTATOES
When roasting sweet potatoes, leave the skins on for greater nutrition (and better texture). High heat muddies the fresh flavors of the herbs and lemon zest in pesto, so spoon it on just before serving.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. On a rimmed baking sheet, toss sweet potatoes with 1 tablespoon oil. Season with salt and pepper. Roast, turning once, until golden and tender, 23 to 25 minutes. Let cool slightly.
- Meanwhile, pulse parsley, garlic, walnuts, zest, and lemon juice in a food processor until coarsely chopped. Drizzle remaining 6 tablespoons oil and process until combined. Season with salt and pepper.
- Top roasted sweet potatoes with 2 tablespoons pesto.
Nutrition Facts : Calories 431 g, Fat 33 g, Fiber 6 g, Protein 5 g, SaturatedFat 4 g, Sodium 120 g
LEMON HEAVEN SWEET POTATO CASSEROLE
This is a really nice twist on the same old holiday sweet potato dish. Lemon extract is the critical ingredient to making this a standout recipe. I found a similar recipe on recipesource.com and made several edits to come up with this little beauty!
Provided by MadCatKim
Categories Yam/Sweet Potato
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Peel sweet potatoes and rinse with water.
- Boil sweet potatoes in water until they are fork-tender (approx. 20-30 minutes).
- Preheat oven to 350 degrees F.
- Drain sweet potatoes and return to pot they were boiled in.
- Mash sweet potatoes with butter and eggs.
- Add all remaining ingredients except marshmallows.
- Beat with mixer until smooth.
- Spoon into buttered casserole and sprinkle with cinnamon.
- Bake for 25 minutes.
- Add mini marshmallows on top.
- Bake for 5 more minutes or until marshmallows are lightly browned.
Nutrition Facts : Calories 259.4, Fat 7.5, SaturatedFat 4.2, Cholesterol 85.8, Sodium 326.3, Carbohydrate 44.5, Fiber 3.4, Sugar 25.5, Protein 4
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