Lemon Butter Red Potatoes Recipes

GARLIC RED POTATOES

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.

LEMON-BUTTER NEW POTATOES

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.

LEMON-BUTTER RED POTATOES

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.

BABY POTATOES WITH PARSLEY AND LEMON BUTTER

Steps:

• 1. 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.)
• 2. 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.
• 3. Transfer to bowl. Sprinkle with 2 tablespoons parsley and serve.

BRAISED RED POTATOES WITH LEMON AND CHIVES

Steps:

• Arrange potatoes in single layer, cut side down, in 12-inch nonstick skillet. Add water, butter, garlic, thyme, and salt and bring to simmer over medium-high heat. Reduce heat to medium, cover, and cook until potatoes are just tender, about 15 minutes.
• Remove lid and use slotted spoon to transfer garlic to a cutting board; discard thyme. Increase heat to medium-high and vigorously simmer, swirling pan occasionally, until water evaporates and butter starts to sizzle, 15 to 20 minutes. When cool enough to handle, mince garlic to paste. Transfer paste to bowl and stir in lemon juice and pepper.
• Continue to cook potatoes, swirling pan frequently, until butter browns and cut sides of potatoes turn spotty brown, 4 to 6 minutes longer. Turn off heat, add garlic mixture and chives and toss to coat.

LEMON BUTTER POTATOES

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.

LEMON GARLIC BUTTER BAKED SALMON WITH POTATOES AND ASPARAGUS

Steps:

• Preheat oven to 400ºF. Toss 1 pound quartered Yukon gold potatoes in 1 tablespoon olive oil; season with salt and pepper. Arrange potatoes on a large baking sheet and bake for 15 minutes; remove from oven.
• While the potatoes are roasting, combine garlic ghee, minced garlic, and a splash of lemon juice in a small bowl; microwave for 30 seconds, or until melted. Season salmon and asparagus with sea salt and black pepper. Once the potatoes are removed from the oven, push them to one side of the baking sheet (they're not finished cooking yet), and arrange salmon and asparagus, as seen in the photo.
• Drizzle the salmon, asparagus and potatoes with lemon garlic butter sauce. Bake for 10-15 minutes or until salmon is cooked through. Remove from oven and turn it to broil. Broil for 5 minutes or until salmon, potatoes, and asparagus are crispy.

LAURA'S LEMON ROASTED POTATOES

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.

LEMON MASHED POTATOES

Steps:

• In a large pot of salted water, boil the potatoes until they are almost falling apart.
• Drain potatoes thoroughly and return to pot.
• Add the butter and mash the potatoes with a potato masher.
• When butter is incorporated, season with salt to taste.
• Just before serving, finely shred the zest of the lemon right into the potatoes and stir well.
• Note: (that's right, there is NO milk in this recipe, but you can squeeze in the lemon juice if desired).

BABY POTATOES WITH PARSLEY AND LEMON BUTTER

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.

NEW POTATOES WITH LEMON & CHIVE BUTTER

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.

LEMON-BUTTER RED POTATOES

Steps:

• Boil potatoes in covered saucepan for 15-20 min. or until tender. In small saucepan, heat butter over med. heat for 2-3 min. or until lightly browned. Remove from heat; stir in remaining ingredients. Top potatoes with mixture.

GARLIC & LEMON CHICKEN W/GREEN BEANS & RED POTATOES!

Steps:

• Preheat oven to 400°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
• In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.
• Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.