Lemon Red Potatoes Food

CRISPIEST GREEK LEMON POTATOES RECIPE (PATATES LEMONATES)

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!

LEMON ROASTED RED POTATOES

Steps:

• Preheat oven to 450°. In a medium bowl, combine lemon juice, oil, thyme, garlic salt and pepper. Add potatoes; toss to coat. Place in a greased 8-in. square baking dish. Bake, uncovered, until potatoes are tender, about 40 minutes, stirring occasionally.

GARLIC RED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place potatoes in an 8x8 inch baking dish.
• In a small bowl combine melted butter, garlic, salt and lemon juice; pour over potatoes and stir to coat. Sprinkle Parmesan cheese over potatoes.
• Bake, covered, in preheated oven for 30 minutes. Uncover and bake until golden brown and tender when pierced with a fork, about 10 minutes more.

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.

LEMON DILL ROASTED RED POTATOES

Steps:

• Preheat oven to 425 degrees Fahrenheit. Adjust rack to the center.
• In a mixing bowl, mix all the ingredients using a rubber spatula.
• Transfer to baking sheet and spread out evenly.
• Bake for 25-35 minutes, stirring halfway through.
• Season with more dill, a splash of lemon juice, and parsley before serving.

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.

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-DILL SALMON WITH RED POTATOES

Steps:

• Combine water and potatoes in 12-inch skillet. Cook over high heat 2-3 minutes or until mixture comes to a boil. Reduce heat to low. Cover; cook 10 minutes.
• Place salmon fillet on potatoes; add wine and dill. Cover; continue cooking 10-12 minutes or until fish flakes with fork. Add pea pods. Cover; continue cooking 2-4 minutes or until peas are tender.
• Remove skin from salmon; break into chunks. Stir lemon juice and cornstarch together in small bowl; carefully stir into salmon and potato mixture. Increase heat to medium-high. Cook, stirring occasionally, 3-5 minutes or until mixture comes to a boil. Season with salt.

ROSEMARY LEMON ROASTED POTATOES

Steps:

• Start bringing a large pot of water to a boil on the stovetop.
• While you wait, chop the potatoes into approximately 1-inch chunks and prepare the lemon juice, lemon zest and chopped rosemary.
• Once the water is boiling, add the potatoes and boil for 7 minutes.
• Drain and shake off excess water then let cool for 5-10 minutes. While you wait, preheat the oven to 400 F (200 C) and line a large baking tray with parchment paper.
• Add the potatoes and sprinkle/drizzle the rest of the ingredients over them. Use your hands or a spatula to mix well then evenly space the potatoes out on the tray in on layer. If you'd like to you place a few sprigs of rosemary around the pan along with some chopped pieces of the lemon.
• Roast for 30-35 minutes until tender and browned.
• Discard the rosemary sprigs and lemon from the pan and serve right away.

ROASTED RED POTATOES WITH LEMON

Steps:

• Preheat oven to 350°F. Place potatoes on large rimmed baking sheet and drizzle with olive oil. Sprinkle with salt and pepper; toss to coat. Roast potatoes until golden brown and tender, stirring occasionally, about 1 hour. Sprinkle with lemon juice and lemon peel; stir. Roast 1 minute longer. Serve warm.

LEMON-THYME SHEET PAN CHICKEN AND POTATOES

Steps:

• Preheat the oven to 425 degrees F.
• Whisk the olive oil, salt, thyme, pepper, garlic, lemon zest and lemon juice together in a large bowl.
• Add the chicken, potatoes, red onion and lemon wedges to a sheet pan.
• Pour the olive oil mixture over the sheet pan and toss so that everything is evenly coated. Turn the chicken skin-side up and space the pieces evenly apart.
• Roast on the middle oven rack, rotating the pan halfway through, until the chicken is golden brown and registers 165 degrees F on an instant-read thermometer (avoiding bone), 45 to 50 minutes.
• Remove to a platter and sprinkle with the parsley. Drizzle with any juices from the sheet pan and squeeze the roasted lemon wedges over the chicken.

ROASTED GREEK LEMON POTATOES

Steps:

• Preheat your oven to 425ºF (use the convection function if your oven has one). Cut your potatoes into wedges.
• Toss potatoes in a roasting pan with olive oil, garlic, 2 teaspoons salt, pepper, oregano, and mustard (if you are using).
• Mix the lemon juice with broth/water, and carefully pour into the pan around/between the potatoes, being careful not to wash the other seasoning off the potatoes.
• Roast potatoes for 30 minutes. Then give them a shake/toss, and roast 15-20 minutes more.
• Remove from oven. Garnish with parsley (optional), additional oregano, and lemon to taste.

LEMON RED POTATOES

Steps:

• cut a strip of peel from the middle of each potato.
• Place potatoes and water in slow cooker.
• Cover and cook on high for 2 1/2 to 3 hours.
• Drain.
• Combine butter lemon juice, chives, and parsley, and pour over potatoes.
• Toss to coat, and season with salt and pepper.

ROASTED NEW RED POTATOES WITH LEMON AND BASIL

Steps:

• Pre-heat the oven to 425F
• Toss the potatoes in 2 tablespoons extra virgin olive oil and then season with some salt and pepper. Place the potatoes in a single layer on a lined baking sheet and place them in the oven.
• Roast the potatoes for 25-30 minutes or until toasty brown on the outside and soft on the inside.
• When the potatoes are done remove them from the oven and let them cool for five minutes.
• While the potatoes are cooling, warm 2 tablespoons olive oil in a saute pan over low heat and then add the sliced garlic. When the garlic becomes fragrant, about 3-5 minutes, remove the garlic from the oil.
• Transfer the potatoes to a bowl and toss with the garlic oil, lemon zest and basil chiffonade. Season to taste with sea salt and then transfer to a serving bowl or platter. Serve warm.