Best 8 Lemony Potatoes Recipes

LEMONY ROASTED CHICKEN AND POTATOES

Steps:

• Preheat oven to 425°. Place potatoes, onion and sliced lemon in a large bowl; toss with 2 tablespoons oil, garlic and 1/2 teaspoon each salt, rosemary and pepper. Spread evenly in a greased roasting pan. Roast on an upper oven rack 20 minutes., Meanwhile, toss chicken with paprika and the remaining salt, rosemary and pepper. In a large skillet, heat remaining oil over medium-high heat. Brown chicken in batches., Place chicken over potato mixture. Roast until a thermometer inserted in chicken reads 170° and potatoes are tender, 15-20 minutes. Remove chicken from pan. Immediately add spinach to vegetables, stirring to wilt slightly. Serve with chicken and, if desired, lemon wedges.

LEMONY ROASTED SWEET POTATOES

Steps:

• Place sweet potatoes in a greased 1-qt. baking dish. Combine the butter, lemon juice and salt; drizzle over sweet potatoes. Sprinkle with brown sugar and lemon zest., Bake, uncovered, at 350° for 40-45 minutes or until potatoes are tender, stirring every 15 minutes. Stir before serving.

LEMONY GLAZED SWEET POTATOES

Steps:

• Preheat oven to 350°F
• In a large pot place potatoes with enough water to cover. Bring to boiling. reduce heat simmer 10-12 minutes or just until tender but not soft. (Potatoes should be tender on the outside but resistant in center when pierced with tip of paring knife.) Drain potatoes: cool.
• Meanwhile in a nonreactive pan the 3/4 cup of water, the sugars, and salt. Bring to boiling, stirring just until sugared are dissolved. Simmer 8 minutes; remove from heat. Stir in lemon juice, nutmeg, and 2 Tbs. butter.
• Butter a large shallow glass or ceramic baking dish with remaining butter. Peel potatoes; cut crosswise into 3/4 inch- thick slices. Arrange slices in a single layer in baking dish. Pour lemon syrup over potatoes. Bake in preheated oven 40-50 minutes, basting occasionally, until potatoes are well-glazed and begin to caramelize on edges. Remove from oven cool slightly before serving garnish with lemon peel.

LEMONY GREEK POTATOES

Steps:

• To a large pot of cool water, add 3 large pinches of salt. Slice a lemon in half and squeeze the juice into the water. Add the squeezed lemon halves and the 4 whole cloves of garlic. Add the potatoes and bring the water to a boil; boil lightly until the potatoes are fork-tender, 15 to 20 minutes. Drain the potatoes completely, allowing as much liquid as possible to drain off. Cool to room temperature.
• Meanwhile, heat a large pan over medium-high heat and add olive oil to generously coat. Add the chopped garlic and saute until it just begins to soften but does not brown, 2 to 3 minutes. Add the potatoes cut-sides down in an even layer (you may have to do these in batches in order to not crowd the pan). Cook, flipping as necessary, until brown and crispy on all sides, about 8 minutes. Season with salt and red pepper. Add the oregano and the juice and zest from the remaining lemon. Stir to coat completely. Remove from the heat and serve!

LEMONY GARLIC FINGERLING POTATOES

Steps:

• Preheat oven to 425°F.
• Place potatoes in an 8" x 8" baking dish.
• In a small bowl, combine melted butter, Olive oil, garlic, salt and lemon juice.
• Pour over potatoes and stir to coat.
• Sprinkle parmesean cheese over potatoes.
• Bake, covered in a preheated oven for 30 minutes.
• Uncover and bake an additional 10 minutes, or until golden brown.

LEMONY SMASHED POTATOES

Steps:

• Set a steamer basket in a saucepan with 1 inch simmering water. Add potatoes, cover, and cook until potatoes are easily pierced with a paring knife, about 25 minutes. Lightly smash potatoes, toss with oil and lemon zest, and season with salt and pepper.

LEMONY POTATOES

Steps:

• Scrub potatoes and place in pot with water to cover.
• Cut lemon half into 4 pieces; cut onion into 4 pieces; crush garlic. Add them to water.
• Bring potatoes to boil in covered pot and continue cooking at low boil until they are tender, about 20 minutes.
• Drain; discard seasonings and serve, seasoning with salt, if desired. Garlic lovers may want to mash the garlic and sprinkle bits onto the potatoes.

TATER ESSENTIALS: LEMONY PARMESAN POTATOES

Steps:

• 1. PREP/PREPARE
• 2. I love a good lemon/pepper spice, and usually will add more than what this recipe calls for. Basically, all it is, is finely chopped dried lemon zest, lemon salt, and pepper. Some brands add other ingredients, such as sugar, onion, and/or garlic salt, and celery seed. Look at the label... sometimes less is more. One of my favorite brands is Sauer's.
• 3. Gather your ingredients (mise en place).
• 4. Place a rack in the middle position, and preheat the oven to 400f (205c).
• 5. Wash and slice the taters in half, throw them into a bowl with all the other ingredients, and toss.
• 6. Place them in an ovenproof bowl.
• 7. Place into the oven, and bake until tender, about 25 - 30 minutes.
• 8. PLATE/PRESENT
• 9. Serve while nice and hot; however, for an added treat, toss them in some chicken fat before serving. Decadent, yet tasty. Enjoy.
• 10. Keep the faith, and keep cooking.