Pressure Cooker Lemon Red Potatoes Recipes
PRESSURE-COOKED POTATOES WITH SMOKY AIOLI
Provided by Trisha Yearwood
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat a pressure cooker over high heat; add the olive oil. Add the potatoes, garlic and some salt and pepper. Brown the potatoes for 6 to 8 minutes, adding more oil if needed. Add the chicken stock, then seal the pressure cooker and cook for 8 minutes.
- Meanwhile, mix the mayonnaise, ketchup, smoked paprika, garlic salt and hot sauce in a small bowl.
- Serve the potatoes with a drizzle of aioli and a sprinkle of cilantro.
PRESSURE-COOKER LEMON RED POTATOES
Butter, lemon juice, parsley and chives enhance this simple side dish. I usually prepare these potatoes when I'm having company. Since they cook in the pressure cooker, there's plenty of room on the stove for other dishes. -Tara Branham, Austin, Texas
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Cut a strip of peel around the middle of each potato. Place potatoes and 1/4 cup water in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high, 12 minutes. Quick-release pressure. Drain any cooking liquid; transfer potatoes to large bowl., In a small bowl, combine butter, parsley, lemon juice and chives. Pour over potatoes; toss to coat. Sprinkle with salt and pepper.
Nutrition Facts : Calories 150 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 85mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein.
SLOW COOKER GREEK LEMON POTATOES
This Greek-style Lemon Rainbow Potatoes Recipe is fabulous for serving baked potatoes on the side, worry free and hassle free. Just 5 minutes prep and rest is the magic of slow cooker.Our family or party dinners are often very elaborate. So when I have guests coming over, I'm all-over my kitchen, with dough stuck in hair and apron covered in flour! Mostly, I'm cooking everything at home. So often I need ALL possible source of cooking to finish in time. Where Stove and Oven are busy making curries and breads.... one side dish I always leave as responsibility of my trusted Slow Cooker and that is 'Baked Potatoes or Lemon Potatoes'.I have learned after hosting several parties over the years that everyone needs potatoes in a hearty family-style dinner. My friends and family members love potatoes so much that they often ask for potatoes: baked and seasoned, in salads, or in stew!Greek Lemon potatoes are most easy to put together. Sometimes, when I'm busy preparing rest, I even ask Vishal to put everything in slow cooker. It is THAT simple! You know what I mean? ;) Lemon Potatoes and Preserved Lemons (Two in One Recipe!)There is one more delicious (secret) benefit of making Greek Lemon Potatoes because this recipe is two-in-one! When potatoes are roasting in slow cooker, thick cut lemon slices cook with them... slowly concentrating in flavor... almost like Preserved Seasoned Lemons! So, when my friends request for Greek Potatoes on side, they get it without hesitation! Because, I can serve them two sides in effort of one and all I have to do is: switch-on the slow cooker.The combination of garlic, oregano, lemon (I have used meyer lemons for this batch), and finishing touch of a tablespoon butter is simply hard to resist. Even anyone who don't like potatoes, could not resist a second serving! I bet!PS: You can use the leftover potatoes in greek salads (if you will be lucky to save some!). Also, preserved lemons are great on cold sandwiches and even in breakfast rolls! This side is also Gluten Free, and can be vegan if you just skip butter.
Provided by Savita
Categories Side Dish
Time 2h35m
Number Of Ingredients 9
Steps:
- Clean and scrub potatoes under running water until clean and dirt free. Slice 2 and half lemons in thick round slices, remove seeds, and set aside. Also, zest 1 remaining lemon to yield 1 tsp lemon zest. Cut this lemon in half to use the juice.
- In a 4-6 quart slow cooker, add olive oil and use a brush to coat all sides so that potatoes does not stick while cooking. Arrange half of lemon slices at the bottom, add potatoes and remaining lemon slices. Drizzle juice of one lemon. Sprinkle dried oregano, reserved lemon zest, fresh thyme sprigs, salt, black pepper, and garlic powder on top. Cover and cook on slow for 6 hours or on high for 2.5 hours or until potatoes are knife tender.
- Just before serving, fish out thyme sprigs and discard. Add in butter and chopped parsley, then mix everything together. Transfer lemon slices in a separate bowl. Transfer potatoes on a large platter and serve!
RED POTATOES - PRESSURE COOKER
These potatoes come out perfect and are so fast! They can be seasoned and served as a side dish, or chilled to use in potato salad.
Provided by Shelley Lee
Categories Potato
Time 13m
Yield 10-12 serving(s)
Number Of Ingredients 3
Steps:
- Cut potatoes into 1 inch cubes.
- Place water and olive oil in 6 qt pressure cooker.
- Place cooking rack or steamer basket in cooker and load with potatoes, not exceeding manufacturer's suggested maximum fill.
- Cover and bring to pressure over high heat, reducing heat after control starts to jiggle.
- Cook 3 minutes, remove from heat and use quick release method to depressurize cooker.
- Season potatoes with butter, salt, black pepper and minced fresh parsley and serve hot
- OR omit seasonings and chill potatoes for potato salad.
LEMON RED POTATOES
Butter, lemon juice, parsley and chives enhance this simple side dish. I usually prepare these potatoes when I'm having company. Since they cook in the slow cooker, there's plenty of room on the stove for other dishes. -Tara Branham, Austin, Texas
Provided by Taste of Home
Categories Side Dishes
Time 2h35m
Yield 6 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 150 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 85mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein.
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