Sauteed Potatoes In Lemon Garlic Food

LEMON & GARLIC NEW POTATOES

Steps:

• Cut scrubbed potatoes into wedges; place in a large saucepan. Add water to cover; bring to a boil. Cook, covered, until tender, 10-15 minutes; drain. In the same pan, heat oil over medium-high heat. Add potatoes; cook until browned, 4-6 minutes. Add garlic; cook 1 minute longer. Remove from heat. Stir in remaining ingredients.

TUSCAN ROASTED POTATOES & LEMON

Steps:

• Preheat the oven to 375 degrees F.
• Place the potatoes on a sheet pan, add the garlic, rosemary, lemon, olive oil, 2 teaspoons kosher salt, and 1 teaspoon pepper, and toss until everything is coated with oil. Spread out in one layer.
• Roast for 50 to 60 minutes, turning the potatoes with a metal spatula every 20 minutes, until the potatoes are browned and crisp on the outside and tender inside. The garlic will be browned and sweet and the lemon slices will be caramelized. Discard the rosemary branches, sprinkle with fleur de sel, and serve hot.

ROASTED LEMON-GARLIC POTATOES

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Place potatoes in a 9x13-inch baking dish and season with garlic, sea salt, and pepper. Pour in water, oil, and lemon juice and mix for a few seconds with a wooden spoon to coat.
• Roast in the preheated oven for 40 minutes. Turn the potatoes and continue to cook until all sides are golden brown, about 25 minutes more.

SAUTEED POTATOES IN LEMON & GARLIC

Steps:

• Cut potatoes into thin slices, less than 1/4 inch.
• Cook in boiling water for 4 minutes; drain carefully and pat dry with paper towels.
• Heat oil and 3 Tbsp butter in a heavy-based frying pan.
• Add enough potatoes to cover the bottom of pan and cook, shaking pan so potatoes do not stick; continue until all potatoes are browned (if necessary, add more butter and oil).
• Combine remaining butter, lemon rind, and juice, parsley and garlic in a pan.
• Heat until butter turns a pale brown.
• Add potatoes and toss until potatoes are well coated.

PAN-FRIED LEMON POTATOES

Steps:

• Place the potatoes in a large sauce pan and cover with cold water. Add the garlic, rosemary sprigs and lemon half to the water and season well with salt. Place over medium-high heat and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are tender when pierced with a fork, about 15 minutes. Drain well and immediately cut the potatoes into halves. Place on a plate to allow the steam to escape. Allow to cool for 15 minutes.
• Meanwhile, to make the seasoning salt, mix together the lemon zest, chopped rosemary and 1/2 teaspoon salt in a small bowl. Set aside
• Heat a large skillet over medium-high heat. Add the oil and heat until it shimmers when it swirls in the skillet. Add the potatoes cut-side down to the skillet. Do not overcrowd the skillet. This may be done in 2 batches. Cook until the bottom of the potatoes are a deep golden brown, 3 to 4 minutes. Using a metal spatula, flip the potatoes and cook on the second side for an additional 3 minutes. Remove to a paper towel-lined plate and drain well. Sprinkle with the seasoning salt and serve warm.

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.

PERFECT SAUTéED POTATOES

Steps:

• Cut 1 kg waxy potatoes into chunks.
• Bring a large pan of water to the boil, then cook the potatoes for 3 mins. Drain, shake out onto a kitchen paper-lined tray and leave to cool.
• When ready to serve, heat 6-8 tbsp sunflower or olive oil in a large non-stick frying pan until you can feel a strong heat rising.
• If your pan isn't large enough, fry the potatoes in two batches - rather than crowding them. Have kitchen paper ready to drain them on. Add the potatoes in a single layer, not too tightly packed.
• Turn the heat to medium-high, so that the potatoes sizzle, but don't stir until they start to brown underneath.
• Turn them all evenly 2 or 3 times until nicely browned all over - this can take about 7 mins.
• Then lift out with a fish slice or large slotted spoon to drain on more kitchen paper. Sprinkle with sea salt.

SAUTEED GARLIC POTATOES

Steps:

• Heat oil in a large non stick frying pan.
• Add potatoes and saute over medium heat until golden brown, about 10 minutes.
• Add garlic cloves, cover, reduce heat to low, stirring occasionally until potatoes are tender, about 15-20 minutes.
• Remove garlic, peel, place in a small bowl and crush.
• Stir in lemon juice, add to potatoes, season with salt and pepper and cook until heated through.
• Spoon into a serving dish and top with chives and parsley.

SAUTEED GARLIC POTATOES

Steps:

• Melt butter and saute garlic in a skillet until tender.
• Cut potatoes into cubes and add to skillet.
• Add salt and pepper to taste.
• Let potatoes cook slowly in a covered skillet and check occasionally.
• If potatoes become too dry, add water.
• Cook approximately 25 minutes.

SAUTEED BABY POTATOES WITH LEMON BUTTER AND PARSLEY

Steps:

• Cook the potatoes whole in a large pot of boiling salted water until tender (about 20 minutes, don't overcook them, only JUST until fork-tender) drain and cool slightly (this can be done up to 2 hours in advance and kept at room temperature).
• In a large heavy skillet over medium heat, melt the butter; add in cooked potatoes with about 1/4 cup fresh chopped parsley, lemon peel, lemon juice, salt and pepper, cook until potatoes are beginning to brown tossing them often (about 5-6 minutes).
• Transfer to a large serving bowl.
• Sprinkle with about 2-3 tablespoons more of fresh parsley.

SAUTEED POTATOES WITH GARLIC, THYME AND LEMON

Steps:

• Peel potatoes and cut into quarters lengthwise.
• Fill a medium frying pan with about 1/4 inch olive oil and heat to very hot; add sliced garlic until browned and fragrant.
• Remove garlic with slotted spoon.
• Oil should be quite hot, but not smoking.
• Add potatoes and let sit over moderately high heat for about 2 minutes.
• Toss potatoes, and let sit 2 minutes more (this sears the outside and helps prevent them sticking to the pan).
• Continue sauteeing, tossing fairly frequently for 7-8 minutes more, until the potatoes are lightly browned all over.
• Add the unpeeled garlic cloves and toss the potatoes with salt, pepper, and thyme.
• Cover pan and cook over moderately low heat, tossing occasionally, for 8-10 minutes more, until potatoes are tender.
• *Ifnot serving immediately, keep warm on asbestos mat or warming device, but do not cover pan or potatoes will loose their freshly cooked taste.
• *(Just before removing from pan, add freshly squeezed lemon juice, and correct seasoning as neccessary.) At serving time, raise heat and toss the potatoes again for a moment or two.
• Remove from pan with slotted spoon to paper bag.
• Serve with whole clove of garlic: each person can crush the clove with their fork and mix into their potatoes.