Bonnies Lemon Pepper Potatoes Recipes

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.

Steps:

• Slice 1 1/2 pounds red potatoes 1/2 inch thick; toss with olive oil and lemon-pepper seasoning. Place on a sheet of heavy-duty foil; fold into a packet and crimp to seal. Grill over high heat, flipping once, 15 minutes; season with salt. Mix 1/2 cup sour cream, 1 tablespoon cider vinegar, some chopped chives, a pinch of sugar, and salt and pepper to taste; serve on the side for dipping.

Steps:

• 1. Cook's Tip: A word about cheese. I use jack cheese, fontina, gruyere cheese, cheddar, but I like fontina and jack cheese the best. For the milk mixture, I use a combination of sour cream, heavy cream and 2% milk, which is what I had on hand. You can use all milk, or all cream, or mix it up. Use what you like. Experiment to your hearts content. This is a fun recipe for that!
• 2. Pre-heat the oven to 375 degrees. Spray a 10 inch glass pie dish with Pam.
• 3. Scatter 2 teaspoons of garlic on bottom of Pam sprayed pie dish. Put half of the sliced potatoes on top of the garlic, overlapping the slices. Add half of the onion slices. Add salt and pepper (go easy on the pepper) Sprinkle 1/3 cup of cheese (your choice) over the onions evenly. Repeat the layer of garlic, potatoes, onions, and salt, pepper. Add the milk mixture evenly over the top, and then add the remaining 2/3 cup of cheese of choice, plus, the 1/4 cup of parmesan cheese.
• 4. Cover the pie with foil and bake 30 minutes, uncover and bake 30 minutes more. You may want to do a low broil to brown the top. Cut into wedges to serve. Enjoy!
• 5. Cook's Note: I also have a Tater and Onion Pie with ham that is another variation of this recipe and it is posted.

Steps:

• 1. Select thin skinned red potatoes if possible. Scrub them well, remove any blemishes, and no need to peel.
• 2. Cut the small potatoes into quarters, cut larger potatoes into chunks. They cook better if they are more uniform in size.
• 3. They should look like this.
• 4. Cover the potatoes with about an inch of water and bring them to a boil and turn the heat to low and simmer until done but still firm. Don't overcook.
• 5. Chop the onions fine and set aside.
• 6. Select four small pepperoncini peppers and remove the stems, but not the seeds.
• 7. Chop the pepperoncini peppers fine. Gather all the other ingredients to make the dish.
• 8. When the potatoes are tender, drain in a colander, then dump the potatoes back into the hot pot with the lid.
• 9. Push the potatoes to the side of the pot, and quickly add the rest of the ingredients, starting with the butter first. Push the potatoes back over the top of the ingredients, add the lid and turn the burner on low for 2 minutes. Turn the burner off, This melts the butter, and heats up the garlic, peppers and seasonings.
• 10. Gently mix the potatoes until they are coated with the hot butter mixture. At this point, you have a great side dish that goes with any fish, meat, pork, or chicken! But we are making an equally great potato salad, so we will now need to let this mixture come to room temperature before adding the dressing.
• 11. Mix the mayonnaise and the celery seeds until well combined. Fold the mixture into the cooled potatoes. I love this texture, it is creamy like mashed potatoes with small chunks of potatoes. I use my spoon to cut any potatoes that are too big. Let the mixture sit overnight or at least 6 hours until the flavors have married. Enjoy!
• 12. Here is how it looks!
• 13. Cook's Tip: Usually, I make this recipe as a hot potato side dish, and then make what is leftover into a potato salad to be used the next day.
• 14. Yummy! Want a bite?

Steps:

• For the Meyer lemon vinaigrette: In a medium bowl, whisk together lemon juice and mustard until combined. Slowly add olive oil, whisking until emulsified. Season to taste with salt and pepper. Stir in parsley and oregano; set aside.
• For the potatoes: Put potatoes in a medium saucepan, cover with cold water by 2 inches and add 1 tablespoon kosher salt. Bring to a boil over high heat, reduce to simmer, cover and cook until fork-tender, about 20 minutes. Drain well, return potatoes to the pan and put back over low heat, stirring a few times, to dry well.
• Add crème fraîche, lemon zest, parsley, oregano and chives. Season to taste with salt and pepper. Gently crush with a potato masher until combined. If desired, potatoes may be covered and kept in a warm oven for up to 30 minutes. To serve, transfer to a bowl and drizzle with Meyer lemon vinaigrette while still hot.

Steps:

• 1. Note: Just a reminder that you will bake these potatoes for 25 minutes at 400 degrees, then you will turn the oven up to 450 degrees for 20 minutes more.
• 2. Pre-heat your oven to 400 degrees. Line a large baking sheet with foil.
• 3. To make the potatoes, cut each potato lengthwise in half. Take each half and cut into 4 pieces like in my photo. Each potato will have 8 pieces.
• 4. Combine the dill, lemon juice and the oil in a large mixing bowl. Add the cut fingerling potatoes. With your hands, toss the potatoes over and over until they are well coated with the seasonings. Place them on the sheet in a single layer like in my photo.
• 5. Roast in the oven 25 minutes, then turn the potatoes over, and TURN THE HEAT UP TO 450 degrees and roast another 20 minutes until nicely browned and tender, like the photo. Watch so they don't burn.
• 6. Remove the potatoes from the oven, salt and pepper them and cover with a loose sheet of foil until you are ready to serve. Enjoy!

Steps:

• Preheat the oven to 400 degrees F (204 degrees C).
• Trim off long edges of the russet potatoes so that they can lay flat. Cut in half lengthwise and rinse in a bowl of cold water to remove excess starch. Pat dry on paper towels. Season generously with black pepper, cayenne, and salt.
• Coat the bottom of a large baking dish with olive oil. Lay potatoes seasoned-sides down in the dish. Brush tops with more olive oil; season with pepper, cayenne, and salt.
• Bake in the preheated oven for 20 minutes. Remove and carefully flip potatoes over. Let rest for 10 minutes.
• Meanwhile, combine broth with lemon zest and juice. Pour mixture over the potatoes. Scrape zest off the tops of the potatoes and back into the broth. Stick oregano sprigs between the potatoes. Season with pepper. Shake the dish lightly to slosh the sauce back and forth.
• Return potatoes to the oven and roast for 15 minutes. Flip again; continue roasting until very soft and creamy on the inside and crusty on the outside, 10 to 15 minutes more. Flip over once more to serve. Drizzle more olive oil on top; sprinkle with pepper and more oregano.

Steps:

• Preheat oven to 400°F.
• Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil.
• Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown.
• Sprinkle with the fresh oregano and serve at once.
• Variation:
• Dissolve 1 tablespoon tomato paste in the stock, and reduce the amount of lemon juice to taste. Substitute Aleppo pepper or crushed red pepper flakes for the black pepper.

Steps:

• Peel and boil potato.
• Drain water, mash with fork, and add milk.
• Use beaters on high speed to make as fluffy and LUMP-free as possible.
• Add almond flavoring, still beating.
• Either use beaters or a spoon and add confectioner's sugar, a little at a time. Sugar and potato have a chemical reaction that makes the potatoes look like they are melting.
• Keep adding sugar until the melting effect is almost completely gone and the mixture is forming a stiff dough.
• Knead in chocolate chips (as many as the dough will hold, or enough to suit to taste.)
• Immediately form into little balls, walnut-sized or smaller. I like to put them into mini cupcake papers (red) or whatever works best with the season, and to leave them in mini cupcake pans to dry and finish hardening.