Lemon And Butter Potatoes Recipes

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LEMON-BUTTER NEW POTATOES

With an abundance of potatoes in our garden each summer, I often make this easy recipe. We love the combination of parsley and spices, and the lemony butter sauce. They make a great accompaniment to grilled fish. -Sandra McKenzie, Braham, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 8



Lemon-Butter New Potatoes image

Steps:

  • Peel a strip from around each potato. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or just until tender., Meanwhile, in small saucepan, melt butter. Stir in the lemon juice, salt, lemon zest, pepper and nutmeg. Drain potatoes and place in a serving bowl. Pour butter mixture over potatoes; toss gently to coat. Sprinkle with parsley.

Nutrition Facts : Calories 238 calories, Fat 15g fat (10g saturated fat), Cholesterol 40mg cholesterol, Sodium 707mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein.

12 small red potatoes
1/3 cup butter, cubed
3 tablespoons lemon juice
1 teaspoon salt
1 teaspoon grated lemon zest
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
2 tablespoons minced fresh parsley

LEMON-BUTTER RED POTATOES

At her home in Dewey, Arizona, Jane Walker can fix this stovetop side dish in a snap. She needs just a handful of herbs and spices to season the lemony glaze that coats the red potatoes.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 10



Lemon-Butter Red Potatoes image

Steps:

  • Place potatoes in a large saucepan and cover with water. Cover and bring to a boil. Cook for 15-20 minutes or until tender. , In a small saucepan, heat butter over medium heat for 2-3 minutes or until lightly browned. Remove from the heat; stir in the remaining ingredients. Drain potatoes; top with lemon butter.

Nutrition Facts : Calories 270 calories, Fat 15g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 508mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 3g fiber), Protein 4g protein.

10 medium red potatoes, quartered
1/3 cup butter
2 tablespoons olive oil
1/3 cup lemon juice
3 tablespoons minced chives
2 tablespoon minced parsley
1 tablespoon grated lemon zest
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg

LEMON BUTTER POTATOES

This is a wonderful easy recipe that I picked up at the grocery store's demonstrations counter. These potatoes are seriously tasty! I had never heard of everglades seasoning before I made this so if you can't find it I would just season with salt, pepper, onion powder, garlic powder, and some dried thyme.

Provided by KellyMac6

Categories     Potato

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5



Lemon Butter Potatoes image

Steps:

  • Preheat oven to 450 degrees. Coat baking sheet with cooking spray.
  • Cut potatoes in half; place in miscrowave-safe bowl with the water.
  • Cover potatoes and microwave on High 7-8 minutes or until tender.
  • Cut butter into small pieces and set aside.
  • Squeeze lemon juice all over potatoes; stir in butter and seasoning.
  • Spread potatoes in single layer on baking sheet. I pour the remaining butter seasoning sauce on top.
  • Bake 10-12 minutes, stirring occasionally.

Nutrition Facts : Calories 223.4, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 29.1, Carbohydrate 28.1, Fiber 4.5, Sugar 2.3, Protein 3.1

24 ounces dutch baby potatoes
2 tablespoons water
4 tablespoons unsalted butter
1 lemon, juice of
1 teaspoon everglades seasoning

NEW POTATOES WITH LEMON BUTTER

Make and share this New Potatoes With Lemon Butter recipe from Food.com.

Provided by cuisinebymae

Categories     Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 5



New Potatoes With Lemon Butter image

Steps:

  • Scrub potatoes.
  • Pare a thin strip of skin about 1/2" wide around centre of each potato.
  • Add boiling water to a depth of 2 inches, and 1/2 tsp salt.
  • Bring to a boil.
  • Cover and boil gently for about 20 minutes or until potatoes are tender.
  • Drain off water.
  • Return to heat for a short time to dry them off.
  • Melt butter.
  • Stir in lemon juice, chives, and 1/4 teaspoons salt.
  • Pour over potatoes, turning them to coat with the butter.

Nutrition Facts : Calories 301.3, Fat 15.7, SaturatedFat 9.8, Cholesterol 40.7, Sodium 413.4, Carbohydrate 36.8, Fiber 3.9, Sugar 2.5, Protein 4.5

3 lbs tiny new potatoes
3/4 teaspoon salt
1/2 cup butter
3 tablespoons lemon juice
2 tablespoons parsley or 1 tablespoon dried chives

SAUTEED BABY POTATOES WITH LEMON BUTTER AND PARSLEY

To save some time the potatoes can be boiled up to 2 hours in advance and let stand at room temperature --- I usually peel just a strip of potato skin (about 1/2-inch depending on the size of the potato) down the middle leaving peel on both sides, it makes a nice presentation if you are serving them to dinner guests, if new baby potatoes are not in season just purchase the smallest potatoes that you can find for this :)

Provided by Kittencalrecipezazz

Categories     Potato

Time 26m

Yield 6 serving(s)

Number Of Ingredients 6



Sauteed Baby Potatoes With Lemon Butter and Parsley image

Steps:

  • Cook the potatoes whole in a large pot of boiling salted water until tender (about 20 minutes, don't overcook them, only JUST until fork-tender) drain and cool slightly (this can be done up to 2 hours in advance and kept at room temperature).
  • In a large heavy skillet over medium heat, melt the butter; add in cooked potatoes with about 1/4 cup fresh chopped parsley, lemon peel, lemon juice, salt and pepper, cook until potatoes are beginning to brown tossing them often (about 5-6 minutes).
  • Transfer to a large serving bowl.
  • Sprinkle with about 2-3 tablespoons more of fresh parsley.

4 lbs small baby potatoes (can use 3-4 pounds potatoes, a mixture of red and white if possible)
1/2 cup butter (if you are using 3 pounds potatoes, reduce butter slightly)
1/4 cup chopped fresh parsley
1 tablespoon grated lemon peel (can use more to taste)
1 tablespoon fresh lemon juice (if using 4 pounds potatoes use a little more lemon juice)
salt and black pepper

NEW POTATOES WITH LEMON & CHIVE BUTTER

Liven up your dinner party with these fresh tasting lemony new potatoes

Provided by Mary Cadogan

Categories     Dinner, Lunch, Side dish

Time 30m

Number Of Ingredients 4



New potatoes with lemon & chive butter image

Steps:

  • Blend the butter with the chives and lemon zest. Boil the potatoes in salted water until tender, drain and tip into a serving dish. Top with the butter.

Nutrition Facts : Calories 154 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium

25g butter , softened
1 tbsp chives , snipped
zest ½ lemon
1 ½kg new potatoes

LAURA'S LEMON ROASTED POTATOES

Try this recipe for lemon and dill flavored roasted potatoes that fit perfectly into a Mediterranean or Greek menu.

Provided by Laura

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 1h5m

Yield 6

Number Of Ingredients 8



Laura's Lemon Roasted Potatoes image

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.

Nutrition Facts : Calories 460.6 calories, Carbohydrate 55.2 g, Cholesterol 40.7 mg, Fat 25 g, Fiber 7 g, Protein 6.6 g, SaturatedFat 10.5 g, Sodium 516.5 mg, Sugar 2.5 g

¼ cup canola oil
½ cup butter, melted
2 tablespoons lemon juice
3 cloves garlic, minced
1 tablespoon dried dill weed
1 teaspoon salt
1 teaspoon ground black pepper
5 large potatoes, peeled and cubed

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