Lemon Basil Roasted Potatoes Food

LEMON-BASIL ROASTED POTATOES

Steps:

• Preheat oven to 450°. In a large bowl, toss potatoes with 2 tablespoons oil. Transfer to a greased 15x10x1-in. baking pan. Bake 22-28 minutes or until tender, stirring occasionally., In a large bowl, whisk lemon juice, mustard, garlic, salt, pepper and remaining oil. Stir in onion and basil. Add roasted potatoes; toss to coat.

ROASTED LEMON BASIL POTATOES

Steps:

• Preheat the oven to 450 degrees.
• Clean and cut the potatoes into 1/2"-1" cubes. In a large bowl, toss the potatoes with the oil. Spread the potatoes in the bottom of a baking pan. Bake at 450 degrees for 25-30 minutes, or until potatoes are tender. Stir the potatoes once after about 15 minutes of baking so they brown on all sides.
• If desired, place the potatoes on the second rack down under the broiler (on high). Allow the potatoes to brown for 2-3 minutes, watching them closely so they don't burn.
• Toss steamed asparagus with the potatoes, if desired.
• Make zig-zags of Marzetti® Veggie Drizzle™ Lemon Basil Finishing Sauce over the potatoes.
• Serve warm.

ROASTED LEMON BASIL POTATOES

Steps:

• Heat the oven to 400 degrees F. Wash the raw potatoes and dry them with a paper towel.
• Cut the unpeeled potatoes into ½-inch cubes. Toss the cubes with 1 tablespoon olive oil in a bowl.
• Transfer the potatoes to a large baking sheet** and spread into a single layer. Roast until soft on the inside (about 25 minutes). Stir the cubes around halfway through the baking time.
• In a small bowl, stir the remaining olive oil, lemon zest, lemon juice and basil together.
• Toss the potatoes with the lemon basil oil and season to taste with salt and pepper. Serve immediately.

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.

LEMON, GARLIC & BAY ROAST POTATOES

Steps:

• Peel and halve or quarter the potatoes, if large, so they're all the same size. Put in a large pan and cover with cold water and a pinch of salt. Add one half of the garlic bulb. Bring to a simmer and cook for 10 mins until a knife goes easily through the potatoes, then drain well, reserving the garlic. Leave the potatoes to steam-dry in the pan for 10 mins. Heat the oven to 220C/200C fan/gas 7.
• Pour the oil into a large baking tray or two smaller ones - it should cover the base of the tray, so add a little more if you need to. Heat in the oven for 10 mins until really hot. Carefully transfer the spuds to the oil, leaving lots of room between each one (otherwise they will steam, rather than roast) and coat in the oil, taking care not to splash yourself. Season, then add both halves of the garlic, blanched and not, and nestle the bay leaves underneath the spuds.
• Roast for 40-45 mins, turning halfway through and coating in more oil, until golden and crunchy. Season with more salt and pepper, and zest the lemon directly over the potatoes so the essential oils spritz over the spuds. Serve with the roasted garlic in its shell.

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-BASIL POTATOES

Steps:

• Place the potatoes, chicken stock, lemon juice, 2 tablespoons olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper in a medium saucepan. Bring to a boil over medium-high heat. Reduce the heat and simmer until the potatoes are tender, about 20 to 25 minutes.
• Drain the potatoes and place in a serving bowl. Drizzle with the remaining olive oil. Add the lemon zest and 3 tablespoons of the basil. Toss well and garnish with the remaining chopped basil.

LEMON-BASIL POTATOES

Steps:

• Place the potatoes, chicken stock, lemon juice, 1 tablespoon olive oil, salt, and pepper in a medium saucepan.
• Bring to a boil over medium-high heat.
• Reduce the heat and simmer until the potatoes are tender, about 20 to 25 minutes.
• Drain the potatoes and place in a serving bowl.
• Drizzle with the remaining olive oil.
• Add the lemon zest, salt and pepper to taste, and 3 tablespoons of the basil.
• Toss well and garnish with the remaining chopped basil.

LEMON-GARLIC ROASTED POTATOES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Wash potatoes and pat dry. Cut abnormally large potatoes in half so all potatoes are around the same size (no bigger than 1/2 of a ping pong ball). Transfer to a metal baking pan.
• Mix lemon juice and olive oil together and drizzle over potatoes. Sprinkle with garlic powder and salt. Toss until well coated and spread evenly in the pan.
• Bake in the preheated oven for 20 minutes. Stir and bake until tender, about 10 minutes more.

LEMON & LIME ROASTED RED POTATOES

Steps:

• Peel and halve potates, cut sweet onion into wedges, mince garlic and slice shallots.
• Mix potatoes, onion, garlic, shallots, dried basil, coriander, sea salt and cayenne pepper together.
• Mix well and add to glass pan.
• Juice 1 lemon and 1/2 of a lime, add to water, slowly mix in olive oil.
• Next add the white wine to the liquid mixture.
• Pour liquid mixture over potatoes, cover and marinate in fridge for 30 minutes.
• Bake in a preheated 400 degree oven for 80 minutes.
• Turn potates frequently while cooking to keep from burning.
• If potatoes start to dry out too quickly add more water as required.
• The potatoes are ready when they are fork tender and crispy.

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.