Salt And Pepper Crushed Potatoes With Lemon Dill Mayo Food

DILL ROASTED POTATOES WITH LEMON (SO EASY!)

Steps:

• Preheat oven to 425°F.
• On a rimmed baking sheet, toss potatoes with olive oil, salt, pepper, and dill.
• Roast for 15 minutes, stir, and continue to roast for 10 additional minutes, or until potatoes are crispy on the outside and fork tender on the inside (see note).
• Squeeze lemon half over potatoes and garnish with additional dill. Serve immediately.

CRISPY SALT AND PEPPER SMASHED POTATOES

Steps:

• Place the potatoes in a large pot and fill with water. Season generously then place on high heat and boil until a sharp knife can easily be inserted into the potatoes
• In the meantime, pre-heat the oven to 230ºC/450°F.
• When the potatoes are cooked, drain and place them on a greased rimmed baking sheet. Gently push down on the potatoes with a potato masher or wooden spoon until they are flattened.
• Drizzle over the olive oil and season generously with salt and pepper, adding a sprig of thyme to each potato.
• Place in the oven and allow to roast for 30-40 minutes or until the potatoes are golden brown and crisp.
• Remove from the oven and serve.

CRISPY SALT AND PEPPER POTATOES

Steps:

• Preheat oven to 400°F and line a rimmed baking sheet with parchment. In a large bowl, whisk the egg whites until foamy (there shouldn't be any liquid whites in the bowl). Add the potatoes and toss until they're well coated with the egg whites, then transfer to a strainer or colander and let the excess whites drain. Season the potatoes with the salt, pepper, and herbs. Scatter the potatoes on the baking sheet (make sure they're not touching) and roast until the potatoes are very crispy and tender when poked with a knife, about 20 minutes (depending on the size of the potatoes).
• Transfer to a bowl and serve.

ROASTED LEMON PEPPER POTATOES

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.

GOLDEN CRUSHED POTATOES

Steps:

• Preheat the oven to 450 degrees F.
• Steam the potatoes, whole, for 20 minutes, until they are still firm yet easily pierced with a fork. Drain.
• Spray a baking sheet with cooking spray. Place a potato on the tray, cut a small cross about 1/4-inch deep into the potato and crush the potato with the back of a wooden spoon to flatten into a patty about 1/2-inch thick. Try to crush it just enough so it stays together with most of its skin intact. Repeat with the remaining potatoes.
• Brush the tops of the potatoes with the oil, sprinkle with salt and bake until crisp and golden, about 20 minutes.

SALT AND PEPPER TROUT WITH CRUSHED DILL POTATOES

Steps:

• Cook the potatoes in a pan of boiling water for about 20 minutes, until tender. Drain the potatoes and leave them covered in the pan to keep warm.
• Preheat the broiler to high. Meanwhile, make 3 diagonal slashes in the flesh on both sides of each trout. Season the trout generously on both sides.
• Line a broiler pan with lightly oiled foil and broil the trout for 5-7 minutes each side, turning once, until cooked through. Crush the potatoes with a fork, then add the oil, lemon juice, horseradish and dill. Mix until evenly combined.
• Place each trout on a plate and serve with the crushed dill potatoes and a green salad.

BOBBY FLAY'S LEMON POTATOES

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.

GREEK-STYLE POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir water, olive oil, lemon juice, dill, chicken bouillon, garlic, thyme, rosemary, oregano, salt, and pepper together in a bowl until smooth.
• Spread potato wedges into a baking dish. Drizzle the seasoning mixture over the potatoes. Cover the dish with aluminum foil.
• Bake in preheated oven, turning occasionally, until the potato wedges are soft in the center, 90 minutes to 2 hours.

CRUSHED LEMON POTATOES

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.

CRUSHED POTATOES

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.