LEMON-ROASTED POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 0
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.
OLIVE OIL BRAISED POTATOES
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 1h2m
Yield 3 to 4 servings
Number Of Ingredients 5
Steps:
- Preheat the grill. Preheat the oven to 325 degrees F.
- Put the potato slices on the hot grill and cook for about 2 minutes on each side to mark them. Remove from the grill and place them in a single layer in a baking pan. Season both sides with salt and pepper. Add enough olive oil to reach 1/3 up the sides of the potatoes. Turn the potatoes over to coat with the oil. Scatter the thyme and garlic cloves over the potatoes, sprinkle with a little more salt, if desired, and place in the oven.
- After about 15 to 20 minutes, the potatoes will be tender. Remove from the oven and let them cool in the oil. Serve at room temperature.
- Chef's notes: Using a high quality olive oil will impart its flavor to the potato.
" SKORDY" NEW POTATOES W/ROSEMARY LEMON & OLIVE OI
I took this recipe from a Vegan Tastes of Greece for a recipe called skordalia which seemed like a dip. I wanted this flavour without dip, so I changed it a bit; hence skordy. I listened to Penulum while making Greek treats which was rather funky do try!
Provided by cakeinmyface
Categories Potato
Time 35m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to gas mark 8 (hot hot hot). Cut your potatoes into 1 inch chunks. (I like wedgey bits that are small). Toss in a bowl the potatoes in the oil with the rosemary and lemon juice and lemon zest and garlic.
- Chuck the lot onto a baking tray not forgetting to scrape herbs and oil from the bowl. Bake for twenty minutes while listening to funky tunes and enjoying the yumminess that is to come.
- Check that potatoes are firm yet "give" with a fork; squish them a little bit with a fork and put back in oven for another 10 minutes on gas mark 3.
- Listen to more tunes. Serve with a squirt of fresh lemon and with Greek or curry or vegan stuff or just eat out of pan. I suggest tatskiki (vegan or not).
- You can pulverize this into a dip using more olive oil and lemon juice or eat it chunky. I like chunks.
- I reckon this would make an ace potato salad base. I absolutely hate mayonnaise, so there's no chance of me making that ever! However you're welcome to try--I'll let you.
Nutrition Facts : Calories 209.7, Fat 7, SaturatedFat 1, Sodium 12, Carbohydrate 34.7, Fiber 4.1, Sugar 2, Protein 4
LEMON-ROASTED NEW POTATOES
A new way with potatoes that goes especially well with a seafood-based main
Provided by Good Food team
Categories Side dish
Time 37m
Number Of Ingredients 3
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.
Nutrition Facts : Calories 207 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.06 milligram of sodium
LEMON AND GARLIC NEW POTATOES
This is a simplified version of a new potato dish my Costa Rican host sister used to make when I was in the Peace Corps. It has become a favorite side dish at my house.
Provided by Debbie
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Scrub potatoes and cut into wedges. Place in a large saucepan and cover with water; bring to a boil. Cover and cook until tender, 10 to 15 minutes. Drain and set potatoes aside.
- Heat olive oil in the same pan over medium-high heat. Add potatoes and cook until browned, 4 to 6 minutes. Add garlic; cook for 1 minutes. Remove from the heat.
- Stir in Parmesan cheese, lemon juice, salt, and pepper.
Nutrition Facts : Calories 173.1 calories, Carbohydrate 21.3 g, Cholesterol 4.4 mg, Fat 8.3 g, Fiber 2.6 g, Protein 4.4 g, SaturatedFat 1.8 g, Sodium 229.1 mg, Sugar 1.1 g
CITRUS AND ROSEMARY OLIVES
I saw this quite a while ago on Martha Stewart's show. We love good olives so this is a favorite in our house. This would make a good gift in an air-tight pretty jar for your olive-loving friends! Cooking time is the marinating time.
Provided by TXOLDHAM
Categories < 4 Hours
Time 2h10m
Yield 2 cups
Number Of Ingredients 7
Steps:
- In a medium bowl, combine lemon and orange zests with olives, garlic, shallot, olive oil and rosemary. Let olives marinate for 2 to 4 hours at room temperature, stirring occasionally.
- Olive mixture may be kept in an airtight container in the refrigerator up to 1 week. Let olives sit at room temperature for at least 30 minutes before serving.
Nutrition Facts : Calories 389.3, Fat 39.9, SaturatedFat 5.5, Sodium 1049.4, Carbohydrate 10.3, Fiber 4, Protein 1.5
ZESTY LEMON OLIVES
Quick to prepare and party-worthy. Keeps well refrigerated for several weeks. From Fine Cooking. No cooking is required, but I included 24 hours for marinating as the cook time.
Provided by gailanng
Categories European
Time P1DT10m
Yield 1 pint
Number Of Ingredients 10
Steps:
- If using brine-packed olives, drain them. In a medium bowl, combine the olives, salt, peppercorns, bay leaves, herb sprigs, fennel seeds, garlic and red pepper flakes.
- Zest the lemons (yellow only) in whatever size zest you like--a mix of finely grated zest for the brightest flavor and larger strips for color. Add the zest and oil to the olives and mix well. Pour and scrape into a covered jar and refrigerate overnight to let the flavors mingle before serving.
Nutrition Facts : Calories 726.9, Fat 69.9, SaturatedFat 9.5, Sodium 2422, Carbohydrate 33.2, Fiber 12.9, Sugar 3, Protein 4.6
LEMON, OLIVE, AND CAPER SAUCE FOR VEGETABLES
This all-purpose sauce for dressing cooked vegetables provides a strong enough flavor to stand up to strong-flavored vegetables such as broccoli. It goes well with almost any green vegetable. It is a good substitute for cheese sauce as it is much lower in calories, and provides a somewhat salty-tart flavor with addition of any salt. Preparation could not be easier.. This comes from the Healthy Plate section of the Louisville Courier-Journal.
Provided by hartdocman
Categories Sauces
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Prepare vegetable per your method of choice and put aside after preparation. Meanwhile in a small saucepan over medium heat, melt the butter; add the oil and garlic and cook, stirring for 1 minute. Then stir in the olives, lemon juice and capers and cook until heated through, about 2 minutes. Pour the sauce over vegetables, season with pepper; toss well to coat.
- Lime juice can be substituted for lemon juice for a different take on the same theme.
- Nutritional information: Per serving, 43 calories, 28 calories from fat (with no trans-fats or significant saturated fat.) 2mg cholesterol, 3 grams carbohydrate, 2 grams protein, i gram fiber, 67 milligrams sodium.
NEW POTATOES, ROASTED WITH GARLIC & OLIVE OIL
Make and share this New Potatoes, Roasted with Garlic & Olive Oil recipe from Food.com.
Provided by bert2421
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Scrub potatoes and dry.
- Place in baking pan large enough to hold them in a single layer.
- Toss potatoes with garlic, oil, sage, paprika, salt& pepper.
- Cover with lid or foil.
- Roast in 375 oven for 30- 40 minutes or until tender, stirring occasionally.
Nutrition Facts : Calories 285.7, Fat 7.2, SaturatedFat 1.1, Sodium 163.2, Carbohydrate 51.2, Fiber 6.7, Sugar 2.3, Protein 6
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