Time 2h35m Yield 6 servings. Number Of Ingredients 7 Steps:
Cut a strip of peel from around the middle of each potato. Place potatoes and water in a 3-qt. slow cooker. Cover and cook on high until tender, 2-1/2 to 3 hours (do not overcook); drain. , In a small bowl, combine the butter, parsley, lemon juice and chives. Pour over the potatoes and toss to coat. Season with salt and pepper.
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 30m Yield 6 servings. Number Of Ingredients 10 Steps:
Place potatoes in a large saucepan and cover with water. Cover and bring to a boil. Cook for 15-20 minutes or until tender. , In a small saucepan, heat butter over medium heat for 2-3 minutes or until lightly browned. Remove from the heat; stir in the remaining ingredients. Drain potatoes; top with lemon butter.
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 50m Yield 2 servings. Number Of Ingredients 6 Steps:
Preheat oven to 450°. In a medium bowl, combine lemon juice, oil, thyme, garlic salt and pepper. Add potatoes; toss to coat. Place in a greased 8-in. square baking dish. Bake, uncovered, until potatoes are tender, about 40 minutes, stirring occasionally.
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 25m Yield 4 serving(s) Number Of Ingredients 5 Steps:
Preheat oven to 450 degrees. Coat baking sheet with cooking spray. Cut potatoes in half; place in miscrowave-safe bowl with the water. Cover potatoes and microwave on High 7-8 minutes or until tender. Cut butter into small pieces and set aside. Squeeze lemon juice all over potatoes; stir in butter and seasoning. Spread potatoes in single layer on baking sheet. I pour the remaining butter seasoning sauce on top. Bake 10-12 minutes, stirring occasionally.
Time 20m Yield 6 servings. Number Of Ingredients 6 Steps:
Cut a strip of peel from around the middle of 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 until tender. Drain., Combine the butter, lemon juice, parsley and chives. Pour over potatoes and toss to coat. Season with salt and pepper.
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 30m Yield 6 Number Of Ingredients 10 Steps:
Place potatoes in a large saucepan and cover with water. Cover and bring to a boil. Cook for 15-20 minutes or until tender. In a small saucepan, heat butter over medium heat for 2-3 minutes or until lightly browned. Remove from the heat; stir in the remaining ingredients. Drain potatoes; top with lemon butter.
Time 50m Yield 4 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees C). Place potatoes in an 8x8 inch baking dish. In a small bowl combine melted butter, garlic, salt and lemon juice; pour over potatoes and stir to coat. Sprinkle Parmesan cheese over potatoes. Bake, covered, in preheated oven for 30 minutes. Uncover and bake until golden brown and tender when pierced with a fork, about 10 minutes more.
Time 30m Yield 6 Number Of Ingredients 10 Steps:
Place potatoes in a large saucepan and cover with water. Cover and bring to a boil. Cook for 15-20 minutes or until tender. In a small saucepan, heat butter over medium heat for 2-3 minutes or until lightly browned. Remove from the heat; stir in the remaining ingredients. Drain potatoes; top with lemon butter.
Yield Makes 6 servings Number Of Ingredients 6 Steps:
Preheat oven to 350°F. Place potatoes on large rimmed baking sheet and drizzle with olive oil. Sprinkle with salt and pepper; toss to coat. Roast potatoes until golden brown and tender, stirring occasionally, about 1 hour. Sprinkle with lemon juice and lemon peel; stir. Roast 1 minute longer. Serve warm.
Time 3h10m Yield 6 , 6 serving(s) Number Of Ingredients 8 Steps:
cut a strip of peel from the middle of each potato. Place potatoes and water in slow cooker. Cover and cook on high for 2 1/2 to 3 hours. Drain. Combine butter lemon juice, chives, and parsley, and pour over potatoes. Toss to coat, and season with salt and pepper.
More about “lemon butter red potatoes recipes”
Time 30m Yield 6 Number Of Ingredients 10 Steps:
Place potatoes in a large saucepan and cover with water. Cover and bring to a boil. Cook for 15-20 minutes or until tender. In a small saucepan, heat butter over medium heat for 2-3 minutes or until lightly browned. Remove from the heat; stir in the remaining ingredients. Drain potatoes; top with lemon butter.
