LEMON & ROSEMARY POTATO WEDGES
Put a tray of these in the oven and serve them with anything from fish to sausages, fried eggs to roasts
Provided by Mary Cadogan
Categories Side dish
Time 45m
Number Of Ingredients 4
Steps:
- Heat oven to 200C/fan 180C/gas 6. Peel the potatoes and cut into thick wedges. Put in a pan, pour in enough water to cover and bring to the boil. Simmer for 2 mins, then drain well, shaking the colander.
- Put the olive oil, lemon juice and rosemary in a roasting tin with some salt and pepper. Add the potatoes and toss well until they are coated and glistening. Leave to soak up the oil and lemon for 10 mins, then bake for 20-30 mins, shaking the tin halfway through until the potatoes are nicely browned and glossy.
Nutrition Facts : Calories 227 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.29 milligram of sodium
ROSEMARY LEMON ROASTED TURKEY
You are five ingredients away from this delicious rosemary and lemon roasted turkey - an elegant family dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 4h25m
Yield 12
Number Of Ingredients 5
Steps:
- Heat oven to 325°. Place rosemary and lemon fourths in cavity of turkey. Place turkey, breast side up, on rack in shallow roasting pan. Brush with oil. Sprinkle with garlic salt.
- Bake uncovered 3 hours 30 minutes to 4 hours or until thermometer reads 180° and juice of turkey is no longer pink when center of thigh is cut. Let stand 15 minutes before serving.
Nutrition Facts : Calories 385, Carbohydrate 0 g, Cholesterol 140 mg, Fat 1, Fiber 0 g, Protein 44 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 170 mg
GRILLED POTATO WEDGES
We just started cooking with a 30-inch gas grill after decades of using a Weber® charcoal grill. While we still use the charcoal grill, the extra space allotted to us on the gas grill has made us really branch out with different sides. I created this one knowing we could put the potatoes directly on the grill and not have to make a foil packet to make it fit!
Provided by Gypsy Girl
Categories Side Dish Potato Side Dish Recipes
Time 2h38m
Yield 8
Number Of Ingredients 7
Steps:
- Combine olive oil, crushed garlic, chopped rosemary, and chopped thyme in a covered container; let stand for 2 hours or longer.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Put potatoes in a large saucepan and pour in enough salted water to cover; bring to a boil; cook over medium-high heat until mostly tender, 8 to 9 minutes. Drain potatoes and transfer to a bowl.
- Remove garlic from the olive oil mixture and discard. Pour oil over potatoes, sprinkle with garlic salt and black pepper, and toss to coat.
- Place potatoes skin-side down on the grill over direct heat; reserve remaining oil. Grill for 10 minutes; move potatoes to indirect heat until completely cooked, 5 to 10 minutes. Transfer to a serving bowl and drizzle remaining oil over potatoes.
Nutrition Facts : Calories 144.4 calories, Carbohydrate 19.2 g, Fat 6.9 g, Fiber 2.5 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 233.4 mg, Sugar 0.8 g
GRILLED YUKON GOLD POTATOES WITH ROSEMARY-LEMON-GARLIC VINAIGRETTE
Steps:
- Place the potatoes in a large pot of cold water, add 2 tablespoons of salt and cook until potatoes are tender, but still firm, 12 to 15 minutes. Drain, let cool then cut each potato into rounds and wedges. Potatoes can be made up to 2 days in advance and refrigerated and cut just before grilling.
- While the potatoes are cooking, combine the zest, juice, garlic, mustard, rosemary and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the extra-virgin olive oil and blend until emulsified. Can be made 1 day in advance and refrigerated. Bring to room temperature before using.
- Heat the grill to high.
- Brush the potatoes on both sides with the canola oil and season with salt and pepper. Place the potatoes on the grill, cut side down and cook until golden brown, 4 to 5 minutes. Turn the potatoes over, and continue grilling until just cooked through, about 5 minutes longer. Remove the potatoes and cut each half in half lengthwise and then crosswise into 1-inch pieces. Transfer to a platter and immediately drizzle with the vinaigrette and toss to combine. Garnish with parsley sprigs.
ROSEMARY-LEMON GRILLED TURKEY CUTLETS AND RED-SKINNED POTATO WEDGES
Provided by Bon Appétit Test Kitchen
Categories Potato turkey Low Fat Quick & Easy Low Cal High Fiber Backyard BBQ Dinner Lemon Rosemary Grill Grill/Barbecue Healthy Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Whisk 1/4 cup oil, lemon juice, rosemary, and garlic in small bowl. Season dressing with salt and pepper. Place potatoes in medium bowl; add 2 tablespoons dressing. Place turkey in another medium bowl; add 2 tablespoons dressing. Let potatoes and turkey marinate at room temperature 15 to 30 minutes, turning occasionally.
- Prepare barbecue (medium-high heat). Brush grill rack with oil. Place potatoes and turkey cutlets on separate rimmed baking sheets; sprinkle with salt and pepper. Grill potatoes and turkey until charred and cooked through, 10 minutes per side for potatoes and 3 to 4 minutes per side for turkey. Divide turkey and potatoes among 4 plates. Drizzle with remaining dressing.
GRILLED POTATO WEDGES WITH HOT GARLIC, RED CHILI, PARMESAN AND PARSLEY
Steps:
- Put the potatoes in a pot of cold water, add 2 tablespoons of salt and bring to a simmer over medium heat. Cook the potatoes until tender, but still firm, about 40 minutes. The potatoes must be cooked through and fork tender, but still holding their shape. Drain and put on a cutting board. Let cool, then cut each potato lengthwise into 8 wedges.
- Heat grill to medium-high.
- Brush the potatoes with the canola oil and season with salt and pepper, to taste. Grill until golden brown and cooked through, about 2 to 3 minutes per side. Transfer to a serving bowl.
- Heat the olive oil in a small saucepan until it begins to shimmer. Remove from the heat and immediately add the garlic, red chili flakes and parsley and let sit for 1 minute. Season the oil with salt and pepper, to taste, and drizzle over the potatoes. Sprinkle with the cheese and serve immediately.
LEMON TURKEY CUTLETS
Make and share this Lemon Turkey Cutlets recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 22m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place cutlets between 2 sheets of heavy duty plastic wrap, flatten to 1/8 inch thickness, using a meat mallet or rolling pin.
- Dredge in flour, set aside.
- Heat 1 teaspoon oil in a large nonstick frypan over medium heat until hot.
- Add half of the cutlets, and cook 3 minutes on each side or until browned.
- Transfer cutlets to a serving platter, keep warm.
- Repeat procedure with remaining 1 teaspoon oil and cutlets.
- Sprinkle cutlets with salt, pepper and lemon juice.
- If desired, garnish with lemon slices and fresh sage sprigs.
ROSEMARY LEMON ROAST TURKEY
Roasting a turkey is really, really easy. Before we get started, here are a few pointers. Other cooks may disagree - if so, please join the turkey conversation by posting a comment below! If there's not a big price difference between fresh and frozen, buy a fresh turkey. They're juicier, which is wonderful because roasting is a dry cooking process. I bought a fresh turkey at Aldi for 99 cents per pound. Unless you have 5 or 6 days to allow a frozen turkey to thaw in your refrigerator, you need to buy a fresh turkey. I have never... not once... seen a frozen turkey fully thawed after only 3 days in my refrigerator (which is what the directions on the turkey wrapping often promise). Bigger is not better. If you're feeding a lot of people, consider buying two small turkeys (10 - 12 pounds each) instead of one, massive bird. Smaller turkeys roast more evenly, and because they require less time in the oven, they are less likely to dry out. You don't need a special roasting pan, a baster, a "turkey bag" (to cook a turkey in plastic??), or any other strange turkey paraphernalia. A 10 pound turkey will fit in a 9×13 cake pan. A larger turkey will fit on a jelly roll pan, or any baking sheet with sides at least 1 inch high. Let's get started!
Provided by Crowded Earth Kitch
Categories < 4 Hours
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Step 1) In the kitchen sink, remove your turkey from the wrapping. Find the bag of giblets and remove it from your turkey. Check both ends of your turkey for that bag of giblets!
- Step 2) Rinse your turkey with cold water on the inside and the outside. Lift the turkey and turn it upside down to drain for a moment. Pat the turkey dry with a clean kitchen towel (and put that towel immediately in the hamper, so you don't accidentally use it for anything else).
- Step 3) Place your turkey in a pan or on a roasting sheet. Rub salt and pepper onto the skin.
- Step 4) Poke a few holes with a paring knife in each lemon. Insert rosemary sprigs into several of the holes in each lemon, as shown.
- Step 5) Insert one of the rosemary lemons completely inside of the turkey. Rest the other rosemary lemon near the opening of the turkey cavity.
- Step 6) Coat the outside of your turkey with melted butter. Don't use so much butter that it drips all over the pan (try to avoid that), but make sure at highest part of the turkey is covered. The butter will spread down the sides of the turkey as it roasts, sealing in flavor and giving the turkey skin a golden color.
- Note: We are buttering our turkey skin instead of basting. It's easier and prevents the meat from drying out. A buttered turkey will have a slightly darker color than a basted turkey (or a turkey in a bag), and the skin will be crispy. The end result is delicious!
- Step 7) Showtime! Place your turkey in a preheated, 325 degree oven on the lowest rack possible. Your turkey needs to slowly roast until a meat thermometer poked into the thickest part of the turkey (but not against a bone) registers 165 degrees. Your turkey might have a little red timer attached - this timer will pop out when your turkey is done. It's STILL a good idea to check the temperature. Your turkey needs to reach 165 degrees in order to prevent food-borne illness!
- How long will your turkey need to roast? That is the million dollar question! Every turkey and every oven is a little bit different. At 325 degrees, a 10 - 12 pound turkey will require approximately 3 hours of roasting time. Check your turkey after 2 1/2 hours, but don't open the oven door before then!
- Step 8) Let your roasted turkey rest on the countertop for 15 minutes before carving. A "tent" of aluminum foil (just a very loose covering of foil) can be used to prevent heat loss, but that's not entirely necessary.
- Enjoy your roasted turkey!
- PS - Don't wash that pan! In our next Crowded Earth Kitchen post, we'll show you how to make gravy with the drippings on that turkey pan!
Nutrition Facts : Calories 1056, Fat 54.4, SaturatedFat 16.3, Cholesterol 443.7, Sodium 587.8, Carbohydrate 1.4, Fiber 0.4, Sugar 0.4, Protein 131.2
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- Whisk 1/4 cup oil, lemon juice, rosemary, and garlic in small bowl. Season dressing with salt and pepper. Place potatoes in medium bowl; add 2 tablespoons dressing. Place turkey in another medium bowl; add 2 tablespoons dressing. Let potatoes and turkey marinate at room temperature 15 to 30 minutes, turning occasionally.
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