Time 1h20m Yield 8 Number Of Ingredients 5 Steps:
Preheat the oven to 200ºC/gas 4. Peel and halve the potatoes, cut the lemons into wedges and bash the coriander seeds in a pestle and mortar. Parboil the potatoes in boiling salted water for 10 to 12 minutes, until soft around outsides. Drain well and let steam-dry for 1 minute. Heat a few tablespoons of oil in a tray in the oven for a couple of minutes, then throw in the potatoes, lemon wedges, bashed coriander seeds and oregano. Season well with salt and pepper and toss until the potatoes are well coated in the oil. Pop in the oven and cook for 45 to 60 minutes, turning every so often, until beautifully golden on all sides.
Time 55m Yield 6 serving(s) Number Of Ingredients 6 Steps:
Boil the potatoes in salted water for about 10 minutes, then drain and transfer to a wide baking dish. Cut them into 1/2 inch cubes and sprinkle over some salt and pepper, the olive oil and the garlic. Mix and turn the potatoes so they are coated all over with the oil. Roast the potatoes in a very hot oven, preheated to 475 degrees, for 30 minutes, or until they are crisp and brown. Remove potatoes and sprinkle evenly with the lemon juice and chopped coriander, and mix well (being careful not to break the potatoes).
Time 35m Yield 8 servings Number Of Ingredients 10 Steps:
Preheat the oven to 450 degrees F. Put the potatoes in a large pot and cover with cold water by 1 inch; season with salt. Bring to a boil and cook over medium-high heat until just tender, about 7 minutes; drain. Meanwhile, pulse the bread in a food processor to make coarse crumbs; combine with the olive oil, garlic, lemon zest, 1 teaspoon salt and a few grinds of pepper in a large bowl. Add the potatoes and toss. Arrange the potatoes cut-side down on a baking sheet. Roast until golden and tender, about 10 minutes. Sprinkle with the parsley and parmesan; continue roasting until golden brown, about 5 more minutes. Transfer to a serving dish, season with salt and serve with lemon wedges.
Yield serves 6 Number Of Ingredients 6 Steps:
Boil the potatoes in salted water for about 10 minutes, then drain and transfer to a wide baking dish. Cut them into 1/2-inch cubes and sprinkle over some salt and pepper, the olive oil, and the garlic. Mix and turn the pieces of potato so they are coated all over with the oil. Roast the potato pieces in a very hot oven, preheated to 475°F, for 30 minutes, or until they are crisp and brown. Take them out, sprinkle evenly with the lemon juice and chopped coriander, and mix well, being careful not to break the potatoes.
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 50m Yield serves 4 Number Of Ingredients 6 Steps:
Bring a pot of well-salted water to boil. Add the new potatoes with their skins on and cook them until they are fork-tender. Drain and let them cool in the colander for a few minutes. Preheat the oven to 425° F. As the oven heats, place a large, rimmed, baking sheet or jelly roll pan in middle rack in the oven. In a small skillet over medium heat, toast the coriander seeds, shaking the skillet until the seeds are fragrant and slightly darker, about 3-5 minutes. Once cooled, transfer the coriander seeds to a re-sealable plastic bag and, using a mallet or a rolling pin, crush them until they are coarse, but not pulverized. Place the potatoes on a clean surface and, using a sturdy fork, a mallet, or, a potato masher, gently press each potato until it cracks, but is still relatively whole. Transfer the potatoes to a bowl and toss well to coat with the coriander seeds, the olive oil, the seasoning, and the lemon juice (if using). Place the potatoes on the hot baking sheet you earlier put in the oven and roast them for about 25 minutes, or, until they are crispy and golden brown. There is no need to flip them over. Serve the potatoes hot with an extra sprinkle of coarse sea salt.
Time 45m Yield 6 servings. Number Of Ingredients 6 Steps:
In a large bowl, combine all ingredients; toss to coat. Arrange in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Bake at 425° for 35-40 minutes or until potatoes are golden and tender.
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 1h15m Yield 6 Number Of Ingredients 7 Steps:
Preheat oven to 400 degrees F (200 degrees C). Put potato wedges into a large bowl. Drizzle olive oil and lemon juice over the wedges and toss to coat. Season potatoes with salt, oregano, and black pepper; toss again to coat. Spread potato wedges in a single layer in a 2 inch-deep pan. Pour chicken broth over the potatoes. Roast potatoes in preheated oven until tender and golden brown, about 1 hour.
Number Of Ingredients 5 Steps:
Preheat oven to 450 degrees. On a rimmed baking sheet, toss potatoes and oregano with olive oil; season with salt and pepper. Arrange in a single layer and roast until potatoes are tender when pierced with a knife, about 30 minutes, tossing halfway through. Transfer to a serving bowl and toss with lemon juice.
Time 1h Number Of Ingredients 10 Steps:
Place potatoes in a large pot; cover with water by 2 inches. Bring to a boil, then reduce heat and simmer until just tender when pierced with the tip of a knife, 5 to 6 minutes. Drain and pat dry. Preheat oven to 425 degrees. Toss potatoes with 1/3 cup oil on a rimmed baking sheet, season with salt, and roast, tossing occasionally, until golden brown and crisp, about 40 minutes. Add jalapenos, garlic, onion, and 7 tablespoons preserved lemon. Cook, tossing once, until onion and jalapenos are softened, about 8 minutes. Season with salt. Meanwhile, toss parsley, mint, and lemon juice with remaining 1 teaspoon oil and remaining 1 tablespoon preserved lemon. Season with salt and pepper. Serve potatoes warm or at room temperature, with herb salad sprinkled over top.
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.
