Lemon Parsley Potatoes Recipes

LEMON PARSLEY POTATOES

Steps:

• Using a vegetable peeler, cut a strip of peel from around middle of each potato Place potatoes in a large pot.
• Add cold water to cover and 1 teaspoon salt.
• Bring to a simmer over medium heat; cook potatoes until tender when pierced with a knife, about 15 minutes.
• Drain in a colander, then return the potatoes to the pot.
• Add butter, parsley, lemon zest, garlic, pepper and remaining salt to the potatoes.
• Toss gently until they are coated with the parsley mixture.
• Serve immediately.

LEMON GARLIC PARSLEY ROASTED POTATOES

Steps:

• Preheat oven to 400-degrees F. Line a large baking sheet with baking parchment.
• In a large bowl whisk together olive oil, butter, lemon juice, grated garlic, parsley, salt and pepper.
• Slice potatoes in half and add to olive oil/butter mixture; toss to coat. Spread evenly on parchment-lined baking sheet.
• Bake at 400-degrees F until done, about 35-40 minutes. Check doneness with a fork.

LEMON PARSLEY POTATOES

Steps:

• With a vegetable peeler, remove a strip of peel 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. , Meanwhile, in a small saucepan, melt the butter; stir in parsley and lemon juice. Pour over potatoes; toss to coat.

LEMON RED POTATOES

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.

LEMON PARSLEY POTATOES

Steps:

• Add potatoes, chicken stock, lemon juice, 2 tablespoons olive oil, 1 teaspoon salt, and 14 teaspoon black pepper to a medium saucepan. Bring to a boil over medium high heat. Reduce and simmer until potatoes are tender, about 20 minutes.
• Drain potatoes and place in a serving bowl. Drizzle with remaining olive oil. Add lemon zest and 3 tablespoons of parsley. Toss well; garnish with remaining parsley.

LEMON AND PARSLEY POTATOES

Steps:

• Preheat oven to 180°C 350°F and line a baking tray with baking paper.
• Peel the potatoes and cut them into 2.5 cm / 1 inch pieces.
• Parboil th epotatoes in a large saucepan of boiling salted water, over high heat for 3 minutes. Drain the potatoes and pat them dry with paper towel or a clean teatowel.
• Brush the oil over the potato chunkc and then season with salt and freshly ground black pepper. Place on a baking tray and bake for 20 minutes.
• Combine the parsley and lemon zest. Sprinkle over the potatoes after the 20 minutes cooking time and bake the potatoes for a further 15 minutes, or until the potato is golden and tender.

LEMON AND PARSLEY SKILLET-ROASTED FINGERLING POTATOES

Steps:

• Combine potatoes, lemon juice, kosher salt, and 3 Tbsp. butter in a large straight-sided skillet or a Dutch oven; add cold water just to cover. Bring to a boil over medium-high heat and cook until potatoes are tender, 20-25 minutes. Increase heat and boil rapidly until pan is almost dry, 15-20 minutes more (there will still be a sheen of butterfat).
• Using a slotted spoon, transfer about half of potatoes to a plate and arrange potatoes remaining in skillet cut side down in a single layer (if your skillet is smaller, you may need to work in a few batches). Reduce heat to medium and cook potatoes undisturbed until water is evaporated and cut sides of potatoes are deeply browned, 5-10 minutes.
• Using a thin metal spatula, scrape skillet to cleanly release potatoes and transfer to a large bowl. Return skillet to medium heat, add 1 Tbsp. butter, and repeat browning process with reserved potatoes. After scraping skillet to release potatoes, return first batch, along with parsley and remaining 2 Tbsp. butter, to skillet and toss until potatoes are well coated. Serve sprinkled with sea salt.
• Do ahead
• Potatoes can be boiled 4 hours ahead. Let cool in skillet, then cover and let sit at room temperature. Brown just before serving.