LEMON PARSLEY POTATOES
Seasoned with lemon and butter, these pretty potatoes are a perfect complement to Mom's pork loin. She often made the potatoes on Saturday, then heated them in the oven on Sunday while the pork was roasting. -Mari Anne Warren Milton, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- With a vegetable peeler, remove a strip of peel around the middle of 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 until tender. Drain. , Meanwhile, in a small saucepan, melt the butter; stir in parsley and lemon juice. Pour over potatoes; toss to coat.
Nutrition Facts : Calories 224 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 127mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein.
PARMESAN-CRUSTED POTATOES
Tender roasted potatoes get an extra boost of flavor and crunch, thanks to a crispy layer of golden Parmesan. We added a simple stir-together paprika aioli for dipping, but these flavorful little nuggets are equally delicious on their own. Serve them as a fun appetizer or as a side dish.
Provided by Food Network Kitchen
Categories side-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Line a rimmed baking sheet with aluminum foil and place on the center rack of the oven. Preheat the oven to 425 degrees F (see Cook's Note).
- For the Parmesan potatoes: Toss the potatoes, thyme sprigs, olive oil, 1 teaspoon salt and several grinds of black pepper in a large bowl until combined. Carefully remove the hot baking sheet from the oven and spray with nonstick cooking spray. Lay the potatoes cut-side-down in an even layer. Bake until tender and golden brown, about 35 minutes.
- For the smoked paprika aioli: Meanwhile, whisk together the mayonnaise, lemon juice, Dijon, paprika, garlic, a pinch of salt and a couple grinds of black pepper in a small bowl until smooth. Cover with plastic wrap and refrigerate until ready to serve.
- Remove the baking sheet from the oven and push the potatoes to one side of the pan (try to give yourself as much empty surface area as possible). Lightly spray the foil with more cooking spray, then sprinkle the Parmesan in an even layer over the empty space on the baking sheet, making sure to go all the way to the edges to create a roughly 14-by-12-inch rectangle. Place the potatoes on top of the Parmesan layer, cut-side down, so that all the potatoes are sitting on the cheese.
- Return the baking sheet to the oven and bake until all the Parmesan is golden brown and crisp, 8 to 10 minutes more. Cool slightly, about 5 minutes, then use a spatula to lift the crispy, cheesy potatoes off the pan (some potatoes will come off individually while others will come off in pairs). Serve with the smoked paprika aioli on the side.
LEMON-PARMESAN ROASTED POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F. Put the potatoes in a large pot and cover with cold water by 1 inch; season with salt. Bring to a boil and cook over medium-high heat until just tender, about 7 minutes; drain.
- Meanwhile, pulse the bread in a food processor to make coarse crumbs; combine with the olive oil, garlic, lemon zest, 1 teaspoon salt and a few grinds of pepper in a large bowl. Add the potatoes and toss.
- Arrange the potatoes cut-side down on a baking sheet. Roast until golden and tender, about 10 minutes. Sprinkle with the parsley and parmesan; continue roasting until golden brown, about 5 more minutes. Transfer to a serving dish, season with salt and serve with lemon wedges.
OVEN ROASTED PARMESAN POTATOES
I have tried a lot of good roasted potato recipes, but I keep coming back to this one. I've never found one I like better! These are crispy on the outside, and soft and creamy on the inside.
Provided by bellepepper
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan or cast iron skillet with cooking spray; pour in about 1 teaspoon vegetable oil to coat the bottom.
- Mix Parmesan cheese, salt, garlic powder, paprika, and black pepper together in a bowl.
- Blot the cut-side of potatoes with a paper towel to remove any moisture. Place potatoes in a bowl and drizzle with 1 tablespoon vegetable oil; toss until potatoes are lightly coated. Sprinkle potatoes with Parmesan cheese mixture; toss to coat. Arrange potatoes, cut-side down, onto the prepared baking pan.
- Bake in the preheated oven for 15 to 20 minutes. Turn potatoes to cut-side up; continue baking until golden and crispy, about 15 to 20 more minutes. Serve with sour cream.
Nutrition Facts : Calories 162.4 calories, Carbohydrate 24.9 g, Cholesterol 5.7 mg, Fat 5.8 g, Fiber 2.7 g, Protein 3.9 g, SaturatedFat 2.1 g, Sodium 233.6 mg, Sugar 1.6 g
PARMESAN-ROASTED POTATOES
These are a great addition to Christmas dinner, and perfect for Boxing Day bubble and squeak... if you have any left over
Provided by Barney Desmazery
Categories Side dish
Time 1h
Number Of Ingredients 7
Steps:
- Heat oven to 220C/fan 200C/gas 7. Place the potatoes into a pan of salted water, bring to the boil and simmer for 2 mins exactly. Drain well and toss in a little of the oil to coat.
- Stir the flour, parmesan, herbs and nutmeg together in a dish with a small pinch of salt and toss the potatoes in the mix until evenly coated. Heat a good layer of oil in a shallow, non-stick roasting tray on a hob or in the oven, then carefully add the potatoes to the tray. Turn the potatoes to coat them in the oil and roast for 40 mins, turning once. If they feel like they are sticking to the pan, don't move them, just leave them for the full time. Roast until golden brown and crisp, and serve straight away.
Nutrition Facts : Calories 339 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.36 milligram of sodium
PARMESAN PARSLEY POTATOES
Make and share this Parmesan Parsley Potatoes recipe from Food.com.
Provided by Dancer
Categories Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Peel potatoes and starting at one end, slice into approximately one inch slices.
- Melt butter in a glass baking dish.
- Combine cheese, flour, salt and pepper into Ziploc plastic bag.
- Put potatoes into bag and shake to coat. Put coated potatoes into prepared baking dish and bake 30 minutes.
- Turn potatoes over and bake for an additional 20 to 25 minutes.
Nutrition Facts : Calories 234.6, Fat 9.6, SaturatedFat 5.9, Cholesterol 26.3, Sodium 831.6, Carbohydrate 29.8, Fiber 2.6, Sugar 1.2, Protein 8.1
LEMON, PARSLEY, AND PARMESAN PLUS CHICKEN AND POTATOES
Your roast chicken will reach new heights with this simple sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h40m
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees. Place chicken, breast side up, on a baking sheet. Rub with 2 tablespoons oil; season generously with salt and pepper. Place parsley and 1 lemon half in cavity. Tie legs together with kitchen twine.
- Toss potatoes and 2 tablespoons oil. Drizzle with juice from remaining lemon half. Season with salt and pepper. Scatter potatoes along chicken.
- Roast for 15 minutes. Reduce temperature to 375 degrees; cook for 25 minutes. Rotate pan, toss potatoes, and cook until potatoes and chicken are golden brown and a thermometer inserted into the thickest part of the chicken's thigh reaches 165 degrees, about 25 minutes more. Let chicken and potatoes stand for 10 minutes.
- Meanwhile, make the sauce: Combine ingredients. After 10 minutes, brush sauce on chicken and drizzle on potatoes.
LEMON-PARSLEY POTATOES WITH A PARMESAN CHEESE CRUST
Copycat recipe of a side dish from "My Big Fat Greek Restaurant". From my food blog at: http://www.comfortcookadventures.com/2013/05/meat-and-potatoes-greek-style.html
Provided by Mary Cokenour
Categories Potato
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Peel the potatoes, cut into 2 inch chunks and soak in cold water for 15 minutes; this will help remove excess starch and allow the potatoes to better absorb the cooking liquid.
- Preheat oven to 375F; brush the inside of a 2 quart baking dish with one tablespoon of melted butter. Drain the potatoes and place inside the baking dish. In a small bowl, combine all the remaining ingredients except the Parmesan cheese. Pour over the potatoes, making sure to work the liquid between all the chunks. Cover the dish with aluminum foil and bake for 40 minutes.
- Remove the foil; mix the potatoes around and spread the Parmesan cheese evenly over them. Return the dish to the oven and bake for 20-30 minutes; until the potatoes are fork tender. Allow the potatoes to rest inside the baking dish for 10 minutes to let them absorb any remaining liquid.
Nutrition Facts : Calories 399.5, Fat 22.4, SaturatedFat 9.6, Cholesterol 36.4, Sodium 388.1, Carbohydrate 41.9, Fiber 5.2, Sugar 2.3, Protein 9.7
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- Heat oven to 400°F (205°C). Coat rimmed baking sheet with 3 tablespoons (45 milliliters) of olive oil; set aside.
- Combine Parmesan cheese, breadcrumbs, two tablespoons (eight grams) of parsley, garlic powder, 1/2 teaspoon (three grams) of salt and black pepper in a small bowl. Scatter mixture evenly on prepared sheet and nestle in baby potatoes, cut side down. Drizzle with remaining olive oil and season with remaining salt.
- Roast until potatoes are tender and Parmesan mixture is golden and crispy, about 30 to 35 minutes. Cool potatoes for five minutes. Use a knife or metal spatula to cut through cheese crust and remove potatoes to a serving dish. Scatter with remaining parsley.
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