CRISPIEST GREEK LEMON POTATOES RECIPE (PATATES LEMONATES)
Best Greek lemon potatoes recipe! Crispy on the outside, fluffy on the inside with yummy lemon-y flavor. All the secrets to roast the perfect Greek potatoes
Provided by Eli K. Giannopoulos
Categories Sides
Time 1h30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 200C / 400F
- To prepare these extra crispy Greek lemon potatoes, cut the potatoes into wedges and place them on a large metal roasting pan. Into a bowl add the remaining ingredients (including the semolina and the 150ml of water) and blend; pour the semolina-lemon mixture over the potatoes and season well with salt and pepper.
- Bake for 40 minutes, until a nice golden crust has formed on the potatoes; turn them out of the oven, toss them a little bit to bring them upside down, sprinkle with a pinch of oregano and put back into the oven for another 30-40 minutes. If all of the liquid has been absorbed and the pan appears to be getting dry, add 1/4-1/2 of a cup hot water into the pan or some extra lemon mixture, before they have fully browned
- The secret for these extra crispy Greek lemon potatoes is to sprinkle the potatoes with some semolina, as it helps to form a nice golden crust around them. Don't be afraid of over baking them- they will become even more delicious!
Nutrition Facts : ServingSize 1 plate, Calories 385kcal, Sugar 3.3g, Sodium 457.6mg, Fat 24g, SaturatedFat 3.5g, UnsaturatedFat 19.6g, TransFat 0g, Carbohydrate 41.9g, Fiber 6.5g, Protein 4.5g, Cholesterol 0g
LEMON ROAST POTATOES
Squash a few of these crisp, golden babies on your plate and top with a lamb shank and some of the leek and wine broth. They're just as delicious with roast chicken or a whole baked fish.
Provided by Anna Jones
Categories Sides Jamie Magazine Vegetables Sunday lunch Christmas Potato Fruit
Time 1h20m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat the oven to 200ºC/gas 4.
- Peel and halve the potatoes, cut the lemons into wedges and bash the coriander seeds in a pestle and mortar.
- Parboil the potatoes in boiling salted water for 10 to 12 minutes, until soft around outsides. Drain well and let steam-dry for 1 minute.
- Heat a few tablespoons of oil in a tray in the oven for a couple of minutes, then throw in the potatoes, lemon wedges, bashed coriander seeds and oregano.
- Season well with salt and pepper and toss until the potatoes are well coated in the oil.
- Pop in the oven and cook for 45 to 60 minutes, turning every so often, until beautifully golden on all sides.
Nutrition Facts : Calories 135 calories, Fat 4.9 g fat, SaturatedFat 0.7 g saturated fat, Protein 2.6 g protein, Carbohydrate 20 g carbohydrate, Sugar 0.9 g sugar, Sodium 0 g salt, Fiber 0 g fibre
SALT AND PEPPER CRUSHED POTATOES WITH LEMON DILL MAYO
I cannot resist these crispy on the outside and soft on the inside crushed baby potatoes. When dipped in the tangy Lemon Dill Mayo, they are a flavor sensation-the perfect side dish.
Provided by Food Network
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Cut any larger potatoes in half so they are all roughly the same size. Put into a saucepan and cover with cold water. Bring to the boil and gently simmer until fork tender, 10 to 12 minutes. Drain well using a colander.
- Tip the potatoes out onto a baking sheet and press each one down in the middle with a potato masher or your thumb to crush it. (Let cool slightly before crushing if using your thumb.)
- Drizzle the olive oil over and sprinkle with a couple pinches of salt and pepper. Gently toss each potato in the seasoning.
- Bake the potatoes, flipping them halfway through, until crispy and golden, 35 to 40 minutes. Serve with the Lemon Dill Mayo.
- Add the mayonnaise, dill, lemon juice and a pinch of salt to a medium bowl. Mix well to combine.
BOBBY FLAY'S LEMON POTATOES
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
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
CRUSHED POTATOES
A laid-back alternative to mash, you don't even need to peel the potatoes for this
Provided by Good Food team
Categories Dinner, Lunch, Side dish, Supper, Vegetable
Time 20m
Number Of Ingredients 4
Steps:
- Cut the potatoes into cubes but keep the skin on. Cook in a pan of simmering salted water until just tender, about 10-15 minutes, and then drain. Add back to the pan with the parsley and some seasoning and crush lightly with a masher or the back of a fork.
- Add a splash of white wine vinegar and a slug of olive oil and gently mix in. Add more of each if it needs it.
Nutrition Facts : Calories 205 calories, Fat 3 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 42.6 grams carbohydrates, Fiber 3.1 grams fiber, Protein 4.6 grams protein, Sodium 0.41 milligram of sodium
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.
CRUSHED POTATOES WITH ROCKET & LEMON
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
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
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.
CRUSHED POTATOES
Make and share this Crushed Potatoes recipe from Food.com.
Provided by lazyme
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Peel potatoes and quarter.
- In a saucepan cover potatoes with cold salted water by 1 inch and simmer 15 minutes, or until just tender.
- Drain potatoes in a colander and let stand 5 minutes.
- Finely chop white and light green parts of scallions. Finely chop parsley.
- In saucepan heat oil and chopped scallions over moderate heat until oil begins to sizzle and add potatoes.
- With a fork lightly crush potatoes into scallion oil (do not mash completely). Season potatoes with salt and pepper and stir in parsley.
Nutrition Facts : Calories 301.8, Fat 27.2, SaturatedFat 3.8, Sodium 12.8, Carbohydrate 14.1, Fiber 2.3, Sugar 1, Protein 2
CRUSHED NEW POTATOES
Crushed new potatoes with herbs make a wonderful side dish. They're boiled until they're soft and tender, then baked in the oven with all the seasonings until they're crunchy and crispy from the outside, but still have very creamy centres.
Provided by Diana
Categories Side Dish
Time 30m
Number Of Ingredients 6
Steps:
- Boil slightly salted water, then throw your baby potatoes into the pot. Leave them to cook for 15-20 minutes or until they're cooked through and soft.
- Grease your baking tray with olive oil, and get the potatoes out of the pot and onto the baking tray.
- Lightly crush the potatoes with a fork or a potato masher, but make sure not to over do it as you don't want really flat pieces of potato all over your baking sheet.
- Using the excess olive oil on the baking tray, light brush the potatoes with the olive oil.
- Season with freshly ground black pepper, and sea salt.
- Sprinkle with either dried or fresh herbs and garlic.
- Bake in the oven for 10-15 more minutes at 200°C (392°F). The baking time depends on the size of your potatoes, so keep checking on them as they bake.
- Served Immediately.
Nutrition Facts : Calories 136 kcal, Carbohydrate 15 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Sodium 303 mg, Fiber 3 g, ServingSize 1 serving
CRUSHED LEMON POTATOES
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
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
GARLIC-LEMON POTATOES
Provided by George Magoulus
Categories Garlic Potato Side Bake Vegetarian Lemon Bon Appétit
Yield Serves 6
Number Of Ingredients 4
Steps:
- Preheat oven to 375°F. Combine potatoes, lemon juice, butter and crushed garlic in large bowl and toss to coat well. Spread potato mixture evenly in large baking pan. Bake potatoes until tender, about 45 minutes. Transfer potatoes to platter and serve.
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CRISPY GREEK LEMON SMASHED POTATOES - CAFE DELITES
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5/5 (7)Total Time 30 minsCategory Light MealsCalories 181 per serving
- Place potatoes in a large pot of salted water. Bring to the boil; cook, covered for 30-35 minutes or until just fork-tender. Drain well.
- Lightly spray a large baking sheet or tray with cooking oil spray. Arrange potatoes onto the sheet and use a potato masher to LIGHTLY flatten the potatoes in one piece (not too hard or they will end up mashed).
- Mix together the butter, lemon juice and garlic. Pour the mixture over each potato. Sprinkle with half of the oregano, salt and pepper. Lightly spray with olive oil spray, and sprinkle with semolina (If using).
LEMON-ROSEMARY MELTING POTATOES RECIPE - EATINGWELL
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5/5 (1)Total Time 1 hr 10 minsCategory Healthy Roasted Potato RecipesCalories 199 per serving
- Toss potatoes, butter, oil, rosemary, salt and pepper in a large bowl. Arrange the potatoes in a single layer in a 9-by-13-inch metal baking pan. (Don't use a glass dish, which could shatter.) Roast, turning once, until browned, about 30 minutes.
- Carefully add broth, lemon juice and garlic to the pan. Continue roasting until most of the liquid is absorbed and the potatoes are very tender, 10 to 12 minutes more. Garnish with additional rosemary, if desired.
SMASHED LEMON GARLIC POTATOES - WEST VIA MIDWEST
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4.8/5 (9)Total Time 45 minsCategory SIDE DISHCalories 232 per serving
- Wash and scrub potatoes. Add to stock pot, top with water and bring to a boil. Cook for 15-20 minutes or until a knife slips out easily when testing.
CRUSHED YUKON GOLD POTATOES WITH LEMON - FOOD & WINE
From foodandwine.com
Servings 6Total Time 40 minsCategory Potatoes
- In a large saucepan, cover the potatoes with cold water, add the 2 tablespoons of salt and bring to a simmer. Cook over moderate heat until the potatoes are tender, about 20 minutes.
- Drain in a colander and let stand for 3 minutes to dry out. Return the potatoes to the saucepan and add the olive oil, lemon juice and parsley. Season with salt and mix and crush gently with a wooden spoon. Transfer to a bowl and serve.
LEMON AND MUSTARD CHICKEN WITH CRUSHED HERB …
From gourmettraveller.com.au
Cuisine FrenchCategory MainServings 4Estimated Reading Time 1 min
- Preheat oven to 200C. Heat oil and butter in a large casserole or ovenproof frying pan over medium-high heat. Add chicken skin-side down and cook, turning once, until golden (5-6 minutes). Add garlic and stir to combine. Add wine, reduce slightly, then add stock. Transfer to the oven and roast until chicken is cooked through (10-12 minutes). Transfer chicken to a plate and keep warm. Whisk cream and mustard into pan juices and simmer over medium-high heat until reduced by a third (6-8 minutes). Add sage and lemon rind and juice, and season to taste. Return chicken to pan and keep warm.
- Meanwhile, for crushed herb potatoes, place potatoes in a saucepan, cover with salted cold water, bring to the boil and cook until tender (15-20 minutes). Drain well, return to pan, add butter, coarsely crush with a fork and season to taste. Add herbs, stir to combine and serve with lemon and mustard chicken.
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- Preheat the oven to 425 degrees F. Use a drizzle of olive oil to prepare the pan or Line a rimmed baking dish with parchment paper for easy cleanup and set aside.
- In a small bowl combine the 1/4 cup olive oil, lemon zest, lemon juice, garlic, Italian seasoning, onion powder, thyme, paprika, salt and red pepper flakes.
- In a large bowl, add the chicken, potatoes, and onions. Pour the lemon spice mixture overtop , season to taste with salt and pepper, and toss to combine and all ingredients are coated.
- Arrange the chicken thighs skin side up, and arrange the potatoes, and onions around the chichin in the prepared baking dish. Add a little more salt and pepper if needed before going in the oven.
CRISPY LEMON POTATOES RECIPE - GOOP
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Servings 4Category Dinner Recipes
- Roast for 20 minutes and remove from oven quickly to baste the potatoes with the juices. Place back in oven and cook for another 20 minutes, removing again to baste once more. Roast for another 20 minutes or so, until brown and crispy.
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From spainonafork.com
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- Transfer everything into a baking tray lined with parchment paper, make sure the potatoes and garlic are all in a single layer, drizzle any of the lemon juice and olive oil left in the bowl over the potatoes & garlic
- Meanwhile, finely chop a handful of fresh parsley, add about a 1/4 cup into a bowl, using a grater, add some lemon zest from a fresh lemon over the parsley, about 1 teaspoon, set aside
GREEK PORK & CRUSHED LEMON POTATOES RECIPE | HELLOFRESH
From hellofresh.co.nz
Cuisine GreekTotal Time 35 minsEstimated Reading Time 4 mins
- Bring a medium saucepan of lightly salted water to the boil. Cut the potato (unpeeled) into 2cm chunks. Finely chop the garlic (or use a garlic press). Pick and finely chop the oregano leaves. Roughly chop the tomato. Zest the lemon to get a generous pinch, then juice to get 1 1/2 tbs. Cut the pork loin steaks into 2cm chunks. TIP: Cut the potato to the correct size so it cooks in the allocated time.
- Add the potato to the boiling water. Cook until easily pierced with a knife, 12-15 minutes, then drain. Return the saucepan to a medium-high heat, add the butter and 1/2 the garlic and cook, stirring, until fragrant, 1 minute. Add the lemon juice, zest, crumbled chicken stock cubes and the water and bring to the boil. Remove from the heat, add the potatoes and toss to coat. Lightly crush with a potato masher or fork. Cover to keep warm.
- While the potatoes are cooking, combine the pork, lemon pepper spice blend, oregano, the salt, the remaining garlic and a drizzle of olive oil in a medium bowl.
- Heat a large frying pan over a high heat. Once hot, add the pork cubes and cook, tossing, or until browned and cooked through, 3-4 minutes. Transfer to a plate to rest.
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