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
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.
BONNIE'S LEMON PEPPERONCINI POTATO SALAD
If you are looking for a different potato salad, this is it. It has bold, addictive flavors, and the best part about this recipe is that you are getting two for one. You can make it as a hot side dish for dinner that will go with any pork, beef, chicken, or fish, and then turn what is leftover into a wonderful potato salad for...
Provided by BonniE !
Categories Salads
Time 35m
Number Of Ingredients 15
Steps:
- 1. Select thin skinned red potatoes if possible. Scrub them well, remove any blemishes, and no need to peel.
- 2. Cut the small potatoes into quarters, cut larger potatoes into chunks. They cook better if they are more uniform in size.
- 3. They should look like this.
- 4. Cover the potatoes with about an inch of water and bring them to a boil and turn the heat to low and simmer until done but still firm. Don't overcook.
- 5. Chop the onions fine and set aside.
- 6. Select four small pepperoncini peppers and remove the stems, but not the seeds.
- 7. Chop the pepperoncini peppers fine. Gather all the other ingredients to make the dish.
- 8. When the potatoes are tender, drain in a colander, then dump the potatoes back into the hot pot with the lid.
- 9. Push the potatoes to the side of the pot, and quickly add the rest of the ingredients, starting with the butter first. Push the potatoes back over the top of the ingredients, add the lid and turn the burner on low for 2 minutes. Turn the burner off, This melts the butter, and heats up the garlic, peppers and seasonings.
- 10. Gently mix the potatoes until they are coated with the hot butter mixture. At this point, you have a great side dish that goes with any fish, meat, pork, or chicken! But we are making an equally great potato salad, so we will now need to let this mixture come to room temperature before adding the dressing.
- 11. Mix the mayonnaise and the celery seeds until well combined. Fold the mixture into the cooled potatoes. I love this texture, it is creamy like mashed potatoes with small chunks of potatoes. I use my spoon to cut any potatoes that are too big. Let the mixture sit overnight or at least 6 hours until the flavors have married. Enjoy!
- 12. Here is how it looks!
- 13. Cook's Tip: Usually, I make this recipe as a hot potato side dish, and then make what is leftover into a potato salad to be used the next day.
- 14. Yummy! Want a bite?
BONNIE'S LEMON DILL FINGERLING POTATOES
Tonight's dinner was salmon with lemon and dill, and these lemon dill fingerling potatoes were outstanding with it! There wasn't a morsel left! Everyone was in agreement that we should serve these again, and soon. What a great find! I am happy to share this recipe with my JAP friends! Enjoy!
Provided by BonniE !
Categories Other Snacks
Time 55m
Number Of Ingredients 5
Steps:
- 1. Note: Just a reminder that you will bake these potatoes for 25 minutes at 400 degrees, then you will turn the oven up to 450 degrees for 20 minutes more.
- 2. Pre-heat your oven to 400 degrees. Line a large baking sheet with foil.
- 3. To make the potatoes, cut each potato lengthwise in half. Take each half and cut into 4 pieces like in my photo. Each potato will have 8 pieces.
- 4. Combine the dill, lemon juice and the oil in a large mixing bowl. Add the cut fingerling potatoes. With your hands, toss the potatoes over and over until they are well coated with the seasonings. Place them on the sheet in a single layer like in my photo.
- 5. Roast in the oven 25 minutes, then turn the potatoes over, and TURN THE HEAT UP TO 450 degrees and roast another 20 minutes until nicely browned and tender, like the photo. Watch so they don't burn.
- 6. Remove the potatoes from the oven, salt and pepper them and cover with a loose sheet of foil until you are ready to serve. Enjoy!
BONNIE'S PEPPER JACK SWEET POTATOES
This family recipe is a twist on an old favorite and it is sure to please all your guests. Serve this unique dish for the holidays and add something new to your dinner table. I wouldn't be a bit surprised if your guests ask you for the recipe. Enjoy!
Provided by BonniE !
Categories Vegetables
Time 45m
Number Of Ingredients 8
Steps:
- 1. Wash and peel the potatoes.
- 2. Cover with about an inch of water, and add a teaspoon of salt. Bring the potatoes to a boil over medium heat. Cover and lower the heat and cook until tender. Don't overcook. Drain well.
- 3. Mash with a hand mixer. Add the cumin, salt and pepper to taste. Start adding the milk and whip until smooth.
- 4. Add the Pepper Jack Cheese and stir it into the whipped potatoes until the cheese is melted and well mixed.
- 5. To Serve, put mashed potatoes in a bowl and ask guests to add a dollop of sour cream and squeeze a lime wedge over each serving. Enjoy!
ROASTED POTATOES WITH GARLIC, LEMON, AND OREGANO
For perfect Roasted Potatoes with Garlic, Lemon, and Oregano there is no need to peel them, but I suggest that you halve them, because they taste best when they can absorb more sauce.
Provided by Aglaia Kremezi
Categories Garlic Potato Side Roast Easter Lemon Spring Oregano Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 9
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.
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