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.
Time 30m Yield 4 servings. Number Of Ingredients 8 Steps:
Peel a strip from around each potato. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or just until tender., Meanwhile, in small saucepan, melt butter. Stir in the lemon juice, salt, lemon zest, pepper and nutmeg. Drain potatoes and place in a serving bowl. Pour butter mixture over potatoes; toss gently to coat. Sprinkle with parsley.
Time 1h5m Yield 6 Number Of Ingredients 8 Steps:
Preheat the oven to 400 degrees F (200 degrees C). In a large bowl, stir together the canola oil, melted butter, lemon juice, garlic, dill, salt and pepper. Add potatoes and toss to coat. Spread the potatoes out on a baking sheet and drizzle any remaining liquid from the bowl over them. Bake in the preheated oven until potatoes are brown and crispy, about 45 minutes.
Time 1h10m Yield 4 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees C). Melt butter in a 2 quart casserole dish in the oven. Stir in salt, pepper, horseradish and lemon juice. Place potatoes in dish and toss to coat with butter mixture. Cover and bake in preheated oven for 1 hour, or until potatoes are tender.
Time 25m Yield 4 servings. Number Of Ingredients 7 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.
Time 25m Yield 6 serving(s) Number Of Ingredients 5 Steps:
Scrub potatoes. Pare a thin strip of skin about 1/2" wide around centre of each potato. Add boiling water to a depth of 2 inches, and 1/2 tsp salt. Bring to a boil. Cover and boil gently for about 20 minutes or until potatoes are tender. Drain off water. Return to heat for a short time to dry them off. Melt butter. Stir in lemon juice, chives, and 1/4 teaspoons salt. Pour over potatoes, turning them to coat with the butter.
Time 1h Yield 4 servings Number Of Ingredients 8 Steps:
Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Place the potatoes in a cast-iron pan. In a mixing bowl, whisk together the lemon zest and juice, olive oil, mustard, garlic, oregano, a pinch of salt, some black pepper and 2 cups water. Pour the mixture over the potatoes and toss to combine. Turn the potatoes so they are cut-side down in the pan. Place the pan on the indirect-heat side of the grill, then close the lid and bake until the potatoes are tender, about 40 minutes. Remove from the grill and serve with a squeeze of lemon, a sprinkle of sea salt and a drizzle of olive oil.
Yield Makes 6 servings Number Of Ingredients 7 Steps:
Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain. (Can be made 2 hours ahead. Let stand at room temperature.) Melt butter in heavy large skillet over medium-high heat. Add potatoes, 4 tablespoons parsley, lemon peel, lemon juice, salt, and pepper. Cook until potatoes are heated through and beginning to brown, tossing often, about 5 minutes. Transfer to bowl. Sprinkle with 2 tablespoons parsley and serve.
Time 30m Number Of Ingredients 4 Steps:
Blend the butter with the chives and lemon zest. Boil the potatoes in salted water until tender, drain and tip into a serving dish. Top with the butter.
Time 40m Number Of Ingredients 6 Steps:
Heat the butter and oil in a heavy-based ovenproof saucepan over a medium heat, then add the whole new potatoes. Cover and cook for 15 mins, shaking the pan every few minutes to ensure the potatoes cook evenly. When ready, the potatoes should have just started to soften and will be well-browned. Heat the oven to 200C/180C fan/gas 6. Scatter the lemon zest and herbs over the potatoes, season, cover again and shake to combine. Transfer to the oven and bake for 15-20 mins until cooked through and tender.
