Time 1h20m Yield 6 Number Of Ingredients 6 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.
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 1h30m Yield 10 Number Of Ingredients 11 Steps:
Add parsley, chives, lemon zest, garlic, and olive oil to potatoes and toss to coat. Season to taste with salt and pepper. Serve immediately.
Time 1h12m Yield 6 servings Number Of Ingredients 6 Steps:
Preheat oven to 400 degrees F. Wash and cut the potatoes into quarter wedges. Juice lemons and with a sharp knife peel away the white pith. Cut rind into 1/4-inch strips. Combine the lemon rind, half the juice, roasted garlic, rosemary, and oil in a roasting pan. Add the potatoes, mix well, and marinate overnight. Preheat a grill. Drain the potatoes in a colander reserving the lemon and garlic. Grill the potatoes on the 2 cut sides, just to mark slightly. Using the same roasting pan, place the potatoes, lemon rinds, and garlic back in the pan and roast for 12 to 15 minutes, shaking and tossing the pan every 5 minutes. Season with salt and pepper, and drizzle remaining lemon juice if desired.
Yield Makes 4 to 6 servings Number Of Ingredients 9 Steps:
Preheat oven to 400°F. Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil. Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown. Sprinkle with the fresh oregano and serve at once. Variation: Dissolve 1 tablespoon tomato paste in the stock, and reduce the amount of lemon juice to taste. Substitute Aleppo pepper or crushed red pepper flakes for the black 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 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.
Time 1h15m Number Of Ingredients 5 Steps:
Peel and halve or quarter the potatoes, if large, so they’re all the same size. Put in a large pan and cover with cold water and a pinch of salt. Add one half of the garlic bulb. Bring to a simmer and cook for 10 mins until a knife goes easily through the potatoes, then drain well, reserving the garlic. Leave the potatoes to steam-dry in the pan for 10 mins. Heat the oven to 220C/200C fan/gas 7. Pour the oil into a large baking tray or two smaller ones - it should cover the base of the tray, so add a little more if you need to. Heat in the oven for 10 mins until really hot. Carefully transfer the spuds to the oil, leaving lots of room between each one (otherwise they will steam, rather than roast) and coat in the oil, taking care not to splash yourself. Season, then add both halves of the garlic, blanched and not, and nestle the bay leaves underneath the spuds. Roast for 40-45 mins, turning halfway through and coating in more oil, until golden and crunchy. Season with more salt and pepper, and zest the lemon directly over the potatoes so the essential oils spritz over the spuds. Serve with the roasted garlic in its shell.
Time 45m Yield 6-8 serving(s) Number Of Ingredients 7 Steps:
Heat gas grill on medium or charcoal grill until coals are ash white. Mound potatoes and onion evenly among 6 (12-inch) squares heavy-duty aluminum foil sprayed with no-stick cooking spray (I love using the new non-stick foil - no spray needed). Sprinkle with garlic, lemon zest, salt and pepper. Dot each serving with 2 teaspoons butter. Bring edges of foil up to center; tightly seal top and sides of each packet. Place foil packets onto grill. Cover; grill, turning once, until potatoes are tender (15 to 30 minutes but will vary depending on grill temp). Oven Directions: Heat oven to 375°F Prepare potatoes and onion mixture as directed above. Bake for 40 to 50 minutes or until vegetables are tender. Recipe Tip. Place potatoes and onion in disposable aluminum pan. Sprinkle evenly with garlic, lemon zest, salt and pepper; top with butter. Cover pan with heavy duty aluminum foil. Grill as directed above, stirring occasionally, until vegetables are tender (25 to 35 minutes).
Time 35m Yield 8 servings Number Of Ingredients 8 Steps:
Place the potatoes in a stockpot and cover with cold water. Bring to a boil, season the water with salt, and cook until almost tender, about 15 minutes. Drain the potatoes, and when cool enough to handle, cut each potato in half. Preheat the grill to medium. Add the mayonnaise, garlic, lemon juice, and zest to a blender and blend until smooth. Season with salt and pepper, to taste. Set aside. Brush the potatoes with oil on all sides and sprinkle with salt and pepper. Grill, cut side down, until golden brown and just cooked through. Remove the potatoes to a platter. Drizzle the aioli over the potatoes and sprinkle with chopped parsley.
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.
Time 20m Yield 2-3 serving(s) Number Of Ingredients 7 Steps:
Steam the halved potatoes. Meanwhile, in a medium bowl, blend the remaining ingredients (except the parsley) with a whisk or a fork. Add the hot potatoes to the sauce and toss. Garnish with the parsley if desired.
More about “lemon garlic new potatoes recipes”
Yield Serves 6 Number Of Ingredients 5 Steps:
Peel a wide strip from around the middle of each potato. In a kettle combine potatoes and garlic with enough salted water to cover by 2 inches and boil until potatoes are just tender, about 15 minutes. Drain mixture. Transfer potatoes to a bowl and transfer garlic to a blender. Add to blender lemon juice, oil, and salt and pepper to taste and purée dressing. In the bowl toss potatoes with dressing and parsley. Potatoes may be prepared 4 hours ahead and kept covered. Serve potatoes warm or at room temperature.
