Best 9 Salt And Pepper Crushed Potatoes With Lemon Dill Mayo Recipes

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"Salt and Pepper Crushed Potatoes with Lemon Dill Mayo" is a delicious and easy-to-make dish that is perfect for any occasion. This flavorful side dish features crispy potatoes coated in a savory mixture of salt, pepper, and garlic, paired with a creamy and tangy lemon dill mayo dipping sauce. Whether you're looking for a quick weeknight meal or a dish to impress your guests, this recipe is sure to become a favorite.

Let's cook with our recipes!

CRUSHED SOUR CREAM POTATOES



Crushed Sour Cream Potatoes image

These extremely rich, highly textured potatoes are no less luxurious than the silky mashed variety, but they are a lot less work. There's no ricing, mashing or whipping - just a simple crush to expose the potatoes' craggy interior. From here on out, the key word is "cream": Creamy potatoes meld with the garlicky heavy cream mixture and lots of sour cream. Small (and yes, creamy) potatoes on the waxy side, like a new potato or even a fingerling, work best here, but a more floury potato cut into large chunks would also work in a pinch. Don't skimp on the black pepper or chives. They truly make this dish.

Provided by Alison Roman

Categories     dinner, vegetables, side dish

Time 35m

Yield 8 to 10 servings

Number Of Ingredients 8

4 pounds small, creamy potatoes, no larger than a golf ball, such as gold creamer
Kosher salt and freshly ground black pepper
2 cups heavy cream
6 large garlic cloves, crushed
4 tablespoons unsalted butter
1 cup sour cream, plus more for serving
1/2 cup finely chopped chives
1/3 cup coarsely chopped dill

Steps:

  • Cook potatoes in a large pot of boiling, salted water until tender, 10 to 15 minutes. Drain. (This step can be done ahead of time; keep potatoes covered and warm on the stovetop.)
  • Meanwhile, in a medium pot over medium heat, gently simmer the cream and the garlic until garlic is completely tender and cream is reduced by about a third (it will look slightly thicker, about the consistency of melted ice cream), 8 to 10 minutes. Season with salt and lots of pepper. Add butter and swirl to melt. (This can also be done ahead; rewarm before proceeding.)
  • Using your hands or something like a small dish or bowl, crush the potatoes and place in a large bowl. Pour cream mixture over the potatoes, and season with salt and more pepper. Toss to coat, encouraging the potatoes to break down slightly but remain textured and chunky.
  • Stir in sour cream, half the chives and half the dill. Transfer to a large serving bowl and top with remaining chives and dill, and more black pepper and sour cream, if you like.

ROASTED LEMON PEPPER POTATOES



Roasted Lemon Pepper Potatoes image

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

4 large russet potatoes
freshly ground black pepper to taste
¼ teaspoon cayenne pepper, or to taste
kosher salt to taste
¼ cup olive oil, or more to taste
1 cup chicken broth
3 tablespoons fresh lemon juice, or to taste
2 teaspoons lemon zest
4 sprigs fresh oregano leaves, or more to taste

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

BOBBY FLAY'S LEMON POTATOES



Bobby Flay's Lemon Potatoes image

Bobby Flay's restaurants have traditionally centered on the cuisine of the Southwest or of Spain. The menu of his new restaurant, Gato, will encompass regions around the Mediterranean - Spain, yes, but Italy, Provence, Greece, North Africa. "Lots of citrus," he said, like the Meyer lemon in this recipe for crushed potatoes. (The New York Times)

Provided by Jeff Gordinier

Categories     easy, quick, weekday, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons Meyer lemon juice
1 1/2 teaspoons Dijon mustard
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 teaspoon finely chopped fresh flat-leaf parsley leaves
1/2 teaspoon finely chopped fresh oregano
2 pounds Yukon Gold potatoes, peeled and diced
Kosher salt
1/2 cup crème fraiche
Finely grated zest of 1 Meyer lemon
2 tablespoons finely chopped fresh flat leaf parsley
2 teaspoons finely chopped fresh oregano
2 teaspoons finely chopped fresh chives
Ground black pepper

Steps:

  • For the Meyer lemon vinaigrette: In a medium bowl, whisk together lemon juice and mustard until combined. Slowly add olive oil, whisking until emulsified. Season to taste with salt and pepper. Stir in parsley and oregano; set aside.
  • For the potatoes: Put potatoes in a medium saucepan, cover with cold water by 2 inches and add 1 tablespoon kosher salt. Bring to a boil over high heat, reduce to simmer, cover and cook until fork-tender, about 20 minutes. Drain well, return potatoes to the pan and put back over low heat, stirring a few times, to dry well.
  • Add crème fraîche, lemon zest, parsley, oregano and chives. Season to taste with salt and pepper. Gently crush with a potato masher until combined. If desired, potatoes may be covered and kept in a warm oven for up to 30 minutes. To serve, transfer to a bowl and drizzle with Meyer lemon vinaigrette while still hot.

Nutrition Facts : @context http, Calories 362, UnsaturatedFat 13 grams, Carbohydrate 44 grams, Fat 19 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 690 milligrams, Sugar 3 grams, TransFat 0 grams

MOM'S DILL POTATO SALAD



Mom's Dill Potato Salad image

This is a great alternative to the familiar yellow potato salad. The dried dill weed is much more potent than fresh and alleviates some of the blandness of similar recipes.

Provided by Tsubaki

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 2h30m

Yield 12

Number Of Ingredients 6

3 pounds new red potatoes
1 cup mayonnaise
¾ cup sour cream
2 tablespoons dried dill weed
4 green onions, chopped
1 pinch salt and ground black pepper to taste

Steps:

  • Place potatoes in a large pot and cover with water. Bring to a boil over high heat, then turn heat to medium-low, cover, and cook until tender but still firm, about 15 minutes. Drain, cool in an ice water bath until cold, about 5 minutes. Leaving skins on, cut into bite-size pieces, and place in a large mixing bowl.
  • Combine mayonnaise, sour cream, dill weed, and green onions in a bowl and stir until blended. Season with salt and pepper to taste. Pour mayo mixture over potatoes and toss to coat evenly. Adjust seasoning if necessary. Cover and refrigerate at least 2 hours, or overnight.

Nutrition Facts : Calories 244.8 calories, Carbohydrate 19.9 g, Cholesterol 13.3 mg, Fat 17.8 g, Fiber 2.1 g, Protein 3 g, SaturatedFat 4.1 g, Sodium 133.4 mg, Sugar 1.5 g

CRISPY SALT AND PEPPER POTATOES



Crispy Salt and Pepper Potatoes image

These crispy potatoes are like little starch balloons that pop when you bite into them. The secret: They're tossed in egg whites before cooking.

Provided by Dan Kluger

Categories     Potato     Appetizer     Side     Fall     Quick & Easy     Egg     Thyme     Parsley     Rosemary     Thanksgiving

Yield 4 servings

Number Of Ingredients 7

2 large egg whites
1 pound new potatoes (about 1 inch in diameter)
2 teaspoons kosher salt
¾ teaspoon finely ground black pepper
1 teaspoon finely chopped rosemary
1 teaspoon finely chopped thyme
1 teaspoon finely chopped parsley

Steps:

  • Preheat oven to 400°F and line a rimmed baking sheet with parchment. In a large bowl, whisk the egg whites until foamy (there shouldn't be any liquid whites in the bowl). Add the potatoes and toss until they're well coated with the egg whites, then transfer to a strainer or colander and let the excess whites drain. Season the potatoes with the salt, pepper, and herbs. Scatter the potatoes on the baking sheet (make sure they're not touching) and roast until the potatoes are very crispy and tender when poked with a knife, about 20 minutes (depending on the size of the potatoes).
  • Transfer to a bowl and serve.

CRUSHED LEMON POTATOES



Crushed Lemon Potatoes image

This is from Bobby Flay. Mmmmm lemon and potatoes are divine together. This is great with chicken or beef! The recipe calls for fingerling potatoes, but you can easily use any potato and cut into smaller pieces, if necessary.

Provided by Charmie777

Categories     Lemon

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 6

1 lb fingerling potato (or other potatoes, cut into small pieces)
3 cups lemon juice
1 cup unsalted butter, slightly softened
2 teaspoons finely chopped lemon zest
salt and pepper
3 tablespoons chopped fresh parsley

Steps:

  • Roast potatoes in oven with small amount of oil until done. Cut in half.
  • Place lemon juice in a small saucepan and cook over high heat until reduced to 1/2 cup.
  • Let cool.
  • Mix together the butter, reduced lemon juice and zest in a small bowl until combined.
  • Season with salt and pepper.
  • Heat a few tablespoons of the butter in a large saute pan over medium heat.
  • Add the potatoes and saute for a few minutes.
  • Fold in the parsley and season with salt and pepper to taste.

Nutrition Facts : Calories 533.6, Fat 46.2, SaturatedFat 29.2, Cholesterol 122, Sodium 16.5, Carbohydrate 34, Fiber 3.7, Sugar 5.8, Protein 3.2

SLOW-ROASTED SALMON WITH POTATO SALAD & DILL & MUSTARD MAYONNAISE



Slow-roasted salmon with potato salad & dill & mustard mayonnaise image

Feed a crowd of up to 10 with this slow-roasted salmon served with a dill and mustard mayonnaise. Enjoy with potato salad.

Provided by Tom Kerridge

Categories     Dinner

Time 1h15m

Yield Serves 8-10

Number Of Ingredients 12

1 lemon, finely sliced
small bunch of thyme
reserved dill stalks (from the mayonnaise recipe below)
side of salmon (about 1-1.2kg), cut from the tail end
1 tbsp olive oil
1 ½ kg new potatoes, halved if large
1 tbsp Dijon mustard
1 lemon juiced
3 tbsp olive oil
200g mayonnaise
1 tbsp wholegrain or Dijon mustard
small bunch of dill, leaves picked, stalks reserved

Steps:

  • Heat the oven to 120C/100C fan/gas ½. Scatter the lemon slices, thyme sprigs and reserved dill stalks over the base of a large, shallow roasting tin or baking tray. Season the salmon generously with salt and pepper and rub half the olive oil all over the fish. Lay the salmon skin-side up on top of the lemon and herbs. Roast for 45-50 mins until the fish feels firm and a corner of skin peels away easily. If you have a digital thermometer, the salmon should be at about 55C when ready. Leave to cool slightly in the tin.
  • While the salmon is cooking, tip the potatoes into a pan of cold salted water and bring to the boil. Reduce the heat to a simmer and cook for 10-15 mins until just tender. Drain. Mix the mustard, lemon juice and olive oil together in a large bowl, and season with salt and pepper. Tip the hot potatoes into the bowl and toss to coat in the dressing. Set aside. Can be served hot or made a day ahead and chilled.
  • Carefully lift the salmon onto a serving platter, if you like (it can also be served directly from the tin). Peel away and discard the skin, then use a cutlery knife to neatly scrape away the grey meat on top (see quick fishcakes recipe, below, to use it up), leaving the pink flesh underneath. The salmon is now ready to eat warm, or leave to cool completely and eat at room temperature. (See tip for garnishing the salmon, below.) Will keep chilled for up to two days. Can be served cold.
  • For the mayonnaise, mix all of the ingredients together in a small bowl. Can be made a day ahead and kept chilled. Just before serving, brush the rest of the olive oil over the salmon and season with sea salt. Serve with the potato salad and dill & mustard mayonnaise on the side.

Nutrition Facts : Calories 516 calories, Fat 34 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 0.5 milligram of sodium

SALT AND PEPPER TROUT WITH CRUSHED DILL POTATOES



Salt and Pepper Trout With Crushed Dill Potatoes image

Make and share this Salt and Pepper Trout With Crushed Dill Potatoes recipe from Food.com.

Provided by English_Rose

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/3 lbs new potatoes, scrubbed
4 whole trout, each weighing about 10oz with heads removed, cleaned and prepared
1 tablespoon olive oil
2 tablespoons lemon juice
1 tablespoon creamed horseradish
1/2 ounce fresh dill, chopped
1 tablespoon sea salt
fresh ground black pepper

Steps:

  • Cook the potatoes in a pan of boiling water for about 20 minutes, until tender. Drain the potatoes and leave them covered in the pan to keep warm.
  • Preheat the broiler to high. Meanwhile, make 3 diagonal slashes in the flesh on both sides of each trout. Season the trout generously on both sides.
  • Line a broiler pan with lightly oiled foil and broil the trout for 5-7 minutes each side, turning once, until cooked through. Crush the potatoes with a fork, then add the oil, lemon juice, horseradish and dill. Mix until evenly combined.
  • Place each trout on a plate and serve with the crushed dill potatoes and a green salad.

Nutrition Facts : Calories 161.8, Fat 3.7, SaturatedFat 0.5, Sodium 1834, Carbohydrate 30.2, Fiber 4.3, Sugar 3.4, Protein 3.5

CRUSHED POTATOES WITH ROCKET & LEMON



Crushed potatoes with rocket & lemon image

An ultra-easy way to present two side dishes in one.

Provided by Mary Cadogan

Categories     Dinner, Side dish

Time 30m

Number Of Ingredients 4

1kg new potato
4 tbsp olive oil
2 lemons , juice only
50g bag rocket leaves

Steps:

  • Boil the potatoes in their skins for about 15 minutes until just tender. Drain well, return to the pan and crush roughly with a fork. Stir in the olive oil and lemon juice, and season with plenty of salt and freshly ground black pepper. Then stir in the rocket until just wilted.

Nutrition Facts : Calories 186 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 27 grams carbohydrates, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium

Tips:

  • Choose the right potatoes: Yukon Gold or Red potatoes work best for this recipe as they hold their shape well when roasted.
  • Cut the potatoes into uniform-sized pieces: This will help them cook evenly.
  • Season the potatoes generously: Don't be afraid to use plenty of salt and pepper. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
  • Roast the potatoes in a hot oven: This will help them get crispy on the outside and tender on the inside.
  • Make the lemon-dill mayo ahead of time: This will give the flavors time to meld.
  • Serve the potatoes immediately: They are best when served hot out of the oven with the lemon-dill mayo.

Conclusion:

This recipe for Salt and Pepper Crushed Potatoes with Lemon-Dill Mayo is a delicious and easy-to-make side dish that is perfect for any occasion. The potatoes are crispy on the outside and tender on the inside, and the lemon-dill mayo adds a bright and flavorful touch. This dish is sure to be a hit with your family and friends.

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