Zesty Lemon Potatoes Recipes
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.
ZESTY HADDOCK WITH CRUSHED POTATOES & PEAS
Being pushed for time doesn't mean you have to eat unhealthily, as this quick and low-fat fish supper proves
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 9
Steps:
- Cover the potatoes in cold water, bring to the boil, then turn to a simmer. Cook for 10 mins until tender, adding peas for the final min of cooking. Drain and roughly crush together, adding plenty of seasoning and 1 tbsp oil. Keep warm.
- Meanwhile, for the dressing, mix 1 tbsp oil, the lemon juice and zest, capers and chives with some seasoning.
- Dust the fish in the flour, tapping off any excess and season. Heat remaining oil in a non-stick frying pan. Fry the fish for 2-3 mins on each side until cooked, then add the dressing and warm through. Serve with the crush and broccoli.
Nutrition Facts : Calories 305 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 28 grams protein, Sodium 0.71 milligram of sodium
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.
ZESTY RED POTATOES
Make and share this Zesty Red Potatoes recipe from Food.com.
Provided by barefootmommawv
Categories Potato
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Arrange potatoes and onion in an ungreased 9 inch square baking dish.
- Combine butter, pepper flakes and salt; drizzle over potatoes and onion.
- Cover and bake 400 degrees for 25 minutes.
- Uncover and bake 15-20 minutes longer or until potatoes are tender.
Nutrition Facts : Calories 294.1, Fat 15.7, SaturatedFat 9.8, Cholesterol 40.7, Sodium 122.2, Carbohydrate 35.1, Fiber 3.8, Sugar 2.7, Protein 4.3
ZESTY LEMON POTATOES
'I created this recipe to go with fish, but it's also excellent with chicken and pork,' shares Susan MacKenzie of Edwards, California. 'The potatoes are good at room temperature or piping hot.'
Provided by Allrecipes Member
Time 20m
Yield 2
Number Of Ingredients 7
Steps:
- Place potatoes in a saucepan and cover with water. Bring to a boil; cook until tender. Combine the remaining ingredients. Drain potatoes; add lemon mixture and toss to coat.
Nutrition Facts : Calories 192.8 calories, Carbohydrate 34.3 g, Cholesterol 0 mg, Fat 5.1 g, Fiber 3.8 g, Protein 4.1 g, SaturatedFat 0.7 g, Sodium 256.9 mg, Sugar 2.2 g
ZESTY LEMON POTATOES
'I created this recipe to go with fish, but it's also excellent with chicken and pork,' shares Susan MacKenzie of Edwards, California. 'The potatoes are good at room temperature or piping hot.'
Provided by Allrecipes Member
Time 20m
Yield 2
Number Of Ingredients 7
Steps:
- Place potatoes in a saucepan and cover with water. Bring to a boil; cook until tender. Combine the remaining ingredients. Drain potatoes; add lemon mixture and toss to coat.
Nutrition Facts : Calories 192.8 calories, Carbohydrate 34.3 g, Cholesterol 0 mg, Fat 5.1 g, Fiber 3.8 g, Protein 4.1 g, SaturatedFat 0.7 g, Sodium 256.9 mg, Sugar 2.2 g
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- Preheat the oven to 425°F. Use the convection setting if you have it. Line a baking sheet with parchment paper.
- In a large pot, bring 2 quarts of water to a boil. Add 1 teaspoon baking soda and the potatoes; immediately set the timer for 5 minutes. The water will stop boiling at first but that’s okay. Check the potatoes after 5 minutes. You want the potatoes to be tender enough to poke with a fork. Strain the potatoes and pat dry with a towel.
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- Once the potatoes are done cooking, place the potatoes back in the pot and gently toss with the lemon dressing so the potatoes are covered in the mixture.
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