Panfried Potatoes With Lemon Recipes

Steps:

• Cover potatoes with water in a pan. Add 1 tablespoon salt, and bring to a boil. Reduce heat, and simmer until tender, about 10 minutes. Drain potatoes and halve lengthwise.
• Heat oil in a large skillet over medium heat. Add shallot and garlic, and cook until soft, about 2 minutes. Add potatoes, cut sides down, and cook until golden brown, about 10 minutes.
• Stir in stock, wine, and 1/2 teaspoon salt. Cook until liquid is reduced by a third, about 2 minutes.
• Remove from heat. Add thyme and butter, and stir until butter has melted. Stir in lemon juice, salt, and pepper.

Steps:

• 1. Heat oil in heavy large pot over high heat. Add potatoes and saute until beginning to brown, about 12 minutes.
• 2. Reduce heat to medium. Add onion; saute until onion is just tender, about 4 minutes.
• 3. Mix in paprika. Cook until potatoes are tender, stirring occasionally, about 5 minutes. Sprinkle potato mixture with lemon juice and parsley. Season with salt and pepper.

Steps:

• For the potatoes: Put the potatoes in an 8-quart stockpot with enough cold water to cover by at least 2 inches. Bring the water to a boil over medium heat and cook until the potatoes are tender, about 20 to 25 minutes. Drain the potatoes in a colander and allow to dry for 5 minutes. Using the palm of your hand, gently press the potatoes until lightly smashed.
• In a large, nonstick skillet, heat 1/4 cup of oil over medium-high heat. Add the garlic and cook until fragrant and lightly brown, about 1 minute. Remove the garlic and discard. In batches, add the potatoes and cook, without stirring, until the bottoms turn golden brown, about 5 to 8 minutes. Using a spatula, turn the potatoes over and cook, drizzling with oil, if needed, until golden brown on the other side for another 5 to 8 minutes.
• For the dressing: In a small bowl, whisk together the oil, lemon juice, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.
• Spoon the dressing over the potatoes and toss gently until coated. Season with salt and pepper, to taste.
• Transfer the potatoes to a serving bowl and serve.

Steps:

• Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté potatoes and white parts of scallions, stirring frequently, until potatoes are browned and tender, 15 to 20 minutes. Stir in scallion greens and zest and sauté, stirring, 2 minutes. Season with salt and pepper.

Steps:

• Heat oil in heavy large pot over high heat.
• Add potatoes and saute until beginning to brown, about 12 minutes.
• Reduce heat to medium.
• Add onion; saute until onion is just tender, about 4 minutes.
• Mix in paprika.
• Cook until potatoes are tender, stirring occasionally, about 5 minutes.
• Sprinkle potato mixture with lemon juice and parsley.
• Season with salt and pepper.