Time 50m Yield 2 servings. Number Of Ingredients 6 Steps:
Preheat oven to 450°. In a medium bowl, combine lemon juice, oil, thyme, garlic salt and pepper. Add potatoes; toss to coat. Place in a greased 8-in. square baking dish. Bake, uncovered, until potatoes are tender, about 40 minutes, stirring occasionally.
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.
Time 45m Yield 4 servings Number Of Ingredients 0 Steps:
Cut 1 pounds peeled Yukon Gold potatoes into 1-inch chunks; toss with 3 tablespoons olive oil, 3 chopped garlic cloves, 1 teaspoon kosher salt and 1/2 teaspoon each pepper and dried oregano in a 9-by-13-inch baking dish. Add 1/4 cup each lemon juice and chicken broth. Roast at 425 degrees F until the potatoes are tender, about 30 minutes. Toss with chopped parsley.
Time 1h5m Yield 6 Number Of Ingredients 8 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.
Time 45m Yield 4 Number Of Ingredients 5 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.
Yield Makes 6 servings Number Of Ingredients 6 Steps:
Preheat oven to 350°F. Place potatoes on large rimmed baking sheet and drizzle with olive oil. Sprinkle with salt and pepper; toss to coat. Roast potatoes until golden brown and tender, stirring occasionally, about 1 hour. Sprinkle with lemon juice and lemon peel; stir. Roast 1 minute longer. Serve warm.
Time 3h10m Yield 6 , 6 serving(s) Number Of Ingredients 8 Steps:
cut a strip of peel from the middle of each potato. Place potatoes and water in slow cooker. Cover and cook on high for 2 1/2 to 3 hours. Drain. Combine butter lemon juice, chives, and parsley, and pour over potatoes. Toss to coat, and season with salt and pepper.
Yield 12 Number Of Ingredients 3 Steps:
This recipe works great as a stand-alone dish, but also as a component in Jamie’s Summery Feast from Together - see the full collection of menus here. GET AHEAD Scrub the potatoes, chop into 3cm chunks, and parboil in a large pan of boiling salted water for 10 minutes. Drain and leave to steam dry for 2 minutes, while you use a speed-peeler to strip the peel off the lemons. In your largest roasting tray, toss the potatoes with the lemon peel and juice, 2 tablespoons of olive oil and a pinch of sea salt and black pepper. Cool, cover and refrigerate overnight. TO SERVE Once the lamb is resting, turn the oven up to 200°C/400°F/gas 6. Roast the potatoes for 1 hour, or until beautifully golden and crisp, tossing gently halfway through.
Time 45m Yield 2 servings Number Of Ingredients 11 Steps:
Preheat the oven to 400 degrees F. Place the potatoes on a baking sheet and drizzle 1 tablespoon olive oil all over the potatoes. Sprinkle the garlic powder and some salt and pepper on top. Toss with your hands to coat all sides of the potatoes with the oil and seasoning. Bake, rotating the pan and flipping the potatoes halfway through, until fork-tender, 20 to 25 minutes. Meanwhile, add the remaining teaspoon olive oil to a large skillet over medium-high heat. Sprinkle the Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper onto the chicken breasts and gently pat it down with your fingers. Add the chicken breasts to the hot skillet and brown on both sides, 3 to 4 minutes per side. Remove from the skillet and reduce the heat to low. Melt the butter in the skillet then sprinkle flour on top of the butter. Whisk to cook off the raw flour taste, 1 minute, then carefully add the chicken stock, vigorously whisking. Add the lemon zest and juice. Let cook, whisking occasionally, until thickened, 5 to 7 minutes. Add the asparagus to the pot and cook until the asparagus has softened but is still bright green, about 7 minutes. Add the chicken back into the skillet and cook to ensure it’s cooked thoroughly, another 3 minutes. Coat the chicken with sauce from the pan. Place 1 piece of chicken on each of 2 plates, then divide the roasted potatoes between the plates next to the chicken. Place half of the asparagus on each plate and drizzle some sauce on top. Use the juice of the remaining lemon half on top of the dish if you desire more lemon flavor.
Time 1h40m Yield 10 serving(s) Number Of Ingredients 6 Steps:
Cut potatoes into equal sized chunks. Parboil and dry with a tea towel. Meanwhile,Heat olive oil in a 400 f oven in a roasting tin until smoking. Add potatoes, onions, and lemons. Season with salt and pepper. Cook 1 hour. Can also be done above Christmas turkey, adjusting cooking time to 1 hour 30 minutes.
