Pan Fried Honey Lemon Fingerling Potatoes And Leeks Recipes

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PAN-FRIED LEMON POTATOES



Pan-Fried Lemon Potatoes image

Provided by Giada De Laurentiis

Categories     side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 6

1 1/2 pounds small Yukon gold potatoes
3 cloves garlic, smashed and peeled
2 sprigs fresh rosemary plus 1/2 teaspoon chopped, for the seasoning salt
1 teaspoon lemon zest plus 1/2 lemon
Kosher salt
1/2 cup olive oil

Steps:

  • Place the potatoes in a large sauce pan and cover with cold water. Add the garlic, rosemary sprigs and lemon half to the water and season well with salt. Place over medium-high heat and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are tender when pierced with a fork, about 15 minutes. Drain well and immediately cut the potatoes into halves. Place on a plate to allow the steam to escape. Allow to cool for 15 minutes.
  • Meanwhile, to make the seasoning salt, mix together the lemon zest, chopped rosemary and 1/2 teaspoon salt in a small bowl. Set aside
  • Heat a large skillet over medium-high heat. Add the oil and heat until it shimmers when it swirls in the skillet. Add the potatoes cut-side down to the skillet. Do not overcrowd the skillet. This may be done in 2 batches. Cook until the bottom of the potatoes are a deep golden brown, 3 to 4 minutes. Using a metal spatula, flip the potatoes and cook on the second side for an additional 3 minutes. Remove to a paper towel-lined plate and drain well. Sprinkle with the seasoning salt and serve warm.

LEMON FINGERLING POTATOES



Lemon Fingerling Potatoes image

Panfried fingerling potatoes are accented with thyme and lemon.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 35m

Number Of Ingredients 11

1 pound fingerling potatoes
1 tablespoon coarse salt, plus 1/2 teaspoon, plus more to taste
1 tablespoon olive oil
1 shallot, minced
1 garlic clove, minced
1/4 cup homemade or low-sodium store-bought chicken stock
2 tablespoons dry white wine, such as Sauvignon Blanc
1 tablespoon fresh thyme leaves
1 tablespoon unsalted butter
2 tablespoons fresh lemon juice
Freshly ground pepper, to taste

Steps:

  • Cover potatoes with water in a pan. Add 1 tablespoon salt, and bring to a boil. Reduce heat, and simmer until tender, about 10 minutes. Drain potatoes and halve lengthwise.
  • Heat oil in a large skillet over medium heat. Add shallot and garlic, and cook until soft, about 2 minutes. Add potatoes, cut sides down, and cook until golden brown, about 10 minutes.
  • Stir in stock, wine, and 1/2 teaspoon salt. Cook until liquid is reduced by a third, about 2 minutes.
  • Remove from heat. Add thyme and butter, and stir until butter has melted. Stir in lemon juice, salt, and pepper.

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