Roasted Potatoes With Preserved Lemon Garlic And Chiles Recipes

LEMON-GARLIC ROASTED POTATOES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Wash potatoes and pat dry. Cut abnormally large potatoes in half so all potatoes are around the same size (no bigger than 1/2 of a ping pong ball). Transfer to a metal baking pan.
• Mix lemon juice and olive oil together and drizzle over potatoes. Sprinkle with garlic powder and salt. Toss until well coated and spread evenly in the pan.
• Bake in the preheated oven for 20 minutes. Stir and bake until tender, about 10 minutes more.

ROASTED LEMON-GARLIC POTATOES

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Place potatoes in a 9x13-inch baking dish and season with garlic, sea salt, and pepper. Pour in water, oil, and lemon juice and mix for a few seconds with a wooden spoon to coat.
• Roast in the preheated oven for 40 minutes. Turn the potatoes and continue to cook until all sides are golden brown, about 25 minutes more.

CHILI GARLIC ROASTED POTATOES

Steps:

• Preheat oven to 400°F (207°C).
• Rinse and clean the baby potatoes thoroughly. Pat dry with paper towels. Cut horizontal slits in the potatoes, without fully cutting through. You may put each potato on the wooden spoon of a ladle and slice it to prevent cutting it through. Transfer all the potatoes into a big bowl.
• Separate the garlic into individual cloves, keep the skin intact. Combine the melted butter, chili powder, lemon juice and salt. Stir until combined. Add the butter mixture and garlic cloves to the baby potatoes. Toss to coat well.
• Transfer the potatoes to a sheet pan and spread out in a single layer. Brush the remaining butter mixture inside the slits of the potatoes.
• Roast the potatoes for 35 minutes. Remove from the oven and top the potatoes with the cheddar cheese. Roast for another 5 minutes, or until the cheese melts. Remove from the oven, garnish the potatoes with parsley and serve immediately.

ROASTED POTATOES WITH PRESERVED LEMON, GARLIC, AND CHILES

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.

GARLIC ROASTED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
• Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.