Best 9 Lemon Roast Potatoes Patates Psites Recipes

LAURA'S LEMON ROASTED POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• In a large bowl, stir together the canola oil, melted butter, lemon juice, garlic, dill, salt and pepper. Add potatoes and toss to coat. Spread the potatoes out on a baking sheet and drizzle any remaining liquid from the bowl over them.
• Bake in the preheated oven until potatoes are brown and crispy, about 45 minutes.

GREEK-STYLE LEMON ROASTED POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Put potato wedges into a large bowl. Drizzle olive oil and lemon juice over the wedges and toss to coat. Season potatoes with salt, oregano, and black pepper; toss again to coat.
• Spread potato wedges in a single layer in a 2 inch-deep pan. Pour chicken broth over the potatoes.
• Roast potatoes in preheated oven until tender and golden brown, about 1 hour.

LEMON-ROASTED POTATOES

Steps:

• Cut 1 pounds peeled Yukon Gold potatoes into 1-inch chunks; toss with 3 tablespoons olive oil, 3 chopped garlic cloves, 1 teaspoon kosher salt and 1/2 teaspoon each pepper and dried oregano in a 9-by-13-inch baking dish. Add 1/4 cup each lemon juice and chicken broth. Roast at 425 degrees F until the potatoes are tender, about 30 minutes. Toss with chopped parsley.

TUSCAN ROASTED POTATOES & LEMON

Steps:

• Preheat the oven to 375 degrees F.
• Place the potatoes on a sheet pan, add the garlic, rosemary, lemon, olive oil, 2 teaspoons kosher salt, and 1 teaspoon pepper, and toss until everything is coated with oil. Spread out in one layer.
• Roast for 50 to 60 minutes, turning the potatoes with a metal spatula every 20 minutes, until the potatoes are browned and crisp on the outside and tender inside. The garlic will be browned and sweet and the lemon slices will be caramelized. Discard the rosemary branches, sprinkle with fleur de sel, and serve hot.

ROASTED POTATOES WITH GARLIC, LEMON, AND OREGANO

Steps:

• Preheat oven to 400°F.
• Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil.
• Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown.
• Sprinkle with the fresh oregano and serve at once.
• Variation:
• Dissolve 1 tablespoon tomato paste in the stock, and reduce the amount of lemon juice to taste. Substitute Aleppo pepper or crushed red pepper flakes for the black pepper.

LEMON ROASTED POTATOES

Steps:

• In a large bowl, combine all ingredients; toss to coat. Arrange in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Bake at 425° for 35-40 minutes or until potatoes are golden and tender.

LEMON-ROASTED NEW POTATOES

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.

LEMON ROAST POTATOES (PATATES PSITES)

Steps:

• Pre-heat the oven to 375°F.
• Wash and cut the potatoes into quarters lengthwise
• Place into a large, deep ovenproof baking dish
• Drizzle with olive oil.
• Squeeze the lemons and remove the zest from 1 or 2, crush the garlic and chop the oregano.
• Season the potatoes well and scatter with the oregano and lemon zest
• Bake uncovered for about 30-40 minutes or until tender.
• Can also be placed under a very hot broiler for a few minutes to brown.
• Serve with a squeeze of lemon juice.

LEMON ROAST POTATOES

Steps:

• Peel and quarter potatoes.
• Place in roaster, in one layer.
• Whisk together chicken stock, olive oil, lemon juice, dry mustard, salt and pepper.
• Taste and adjust.
• Pour mixture over potatoes.
• Bake in a slow oven at 300-350°F for 2-3 hours, uncovered, 'til fork tender.