Best Lemon Pepper Mashed Potatoes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROASTED LEMON PEPPER POTATOES



Roasted Lemon Pepper Potatoes image

If you've made and loved our Greek Lemon Chicken and Fondant Potatoes, then you will absolutely adore these lemon pepper potatoes, since it's basically the best of those two recipes put together, minus the chicken. Tender on the inside and crusty on the outside, these potatoes make for an impressive side dish. The only problem is whatever main course you pair it with is in serious danger of being upstaged.

Provided by Chef John

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 1h5m

Yield 8

Number Of Ingredients 9

4 large russet potatoes
freshly ground black pepper to taste
¼ teaspoon cayenne pepper, or to taste
kosher salt to taste
¼ cup olive oil, or more to taste
1 cup chicken broth
3 tablespoons fresh lemon juice, or to taste
2 teaspoons lemon zest
4 sprigs fresh oregano leaves, or more to taste

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.

Nutrition Facts : Calories 205.9 calories, Carbohydrate 32.8 g, Cholesterol 0.8 mg, Fat 7 g, Fiber 4.2 g, Protein 3.9 g, SaturatedFat 1 g, Sodium 206.8 mg, Sugar 1.7 g

LEMON MASHED POTATOES



Lemon Mashed Potatoes image

Lovely & different served with Roast Turkey and recipe #145401, recipe # 145401 at Thanksgiving! And yes, the recipe is correct, it contains NO milk! From Deborah Schneider, Jsix restaurant. http://www.jsixsandiego.com/

Provided by BecR2400

Categories     Potato

Time 45m

Yield 8 serving(s)

Number Of Ingredients 4

4 large yukon gold potatoes, peeled
1/2 cup salted butter, cut into small pieces
salt, to taste
1 lemon, washed

Steps:

  • In a large pot of salted water, boil the potatoes until they are almost falling apart.
  • Drain potatoes thoroughly and return to pot.
  • Add the butter and mash the potatoes with a potato masher.
  • When butter is incorporated, season with salt to taste.
  • Just before serving, finely shred the zest of the lemon right into the potatoes and stir well.
  • Note: (that's right, there is NO milk in this recipe, but you can squeeze in the lemon juice if desired).

LEMON-MUSTARD CHICKEN WITH CHIVE MASHED POTATOES



Lemon-Mustard Chicken with Chive Mashed Potatoes image

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 13

1 1/2 pounds Yukon gold potatoes, peeled and quartered
Kosher salt
1/2 cup sour cream
3 tablespoons unsalted butter, at room temperature
2 tablespoons chopped fresh chives
Freshly ground pepper
8 skin-on, bone-in chicken thighs (about 2 1/2 pounds)
1 tablespoon dijon mustard
Juice of 1 lemon
2 cloves garlic, grated
1 tablespoon extra-virgin olive oil
1 teaspoon chopped fresh thyme
1 bunch broccolini, trimmed

Steps:

  • Preheat the oven to 450 degrees F. Put the potatoes in a saucepan and cover with cold water; season with salt. Bring to a boil, then reduce the heat to medium and simmer until tender, 15 minutes. Reserve 1/4 cup cooking water, then drain the potatoes; return to the pot. Add the sour cream, butter and reserved cooking water and mash with a masher or fork. Stir in the chives and season with salt and pepper. Cover to keep warm.
  • Meanwhile, place the chicken skin-side up on a rimmed baking sheet; season with salt and pepper. Bake 20 minutes; remove from the oven.
  • Mix the mustard, lemon juice, garlic, 2 teaspoons olive oil and the thyme; brush on the chicken and push to the sides of the pan. Toss the broccolini with the remaining 1 teaspoon olive oil in the middle of the pan; season with salt and pepper. Bake until the chicken is cooked through and the broccolini is tender, 10 minutes. Serve with the potatoes.

GRILLED LEMON-PEPPER POTATOES



Grilled Lemon-Pepper Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Number Of Ingredients 0

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.

LEMON GARLIC MASHED POTATOES



Lemon Garlic Mashed Potatoes image

Make and share this Lemon Garlic Mashed Potatoes recipe from Food.com.

Provided by threeovens

Categories     Mashed Potatoes

Time 45m

Yield 16 serving(s)

Number Of Ingredients 10

3 lbs yukon gold potatoes, peeled and cut in chunks
4 garlic cloves, cut in half
2 tablespoons capers, drained and chopped
1/3 cup fresh parsley, chopped
2 teaspoons lemon peel, finely shredded
3 tablespoons olive oil
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons fresh lemon juice (from half a lemon)

Steps:

  • Cook potatoes and garlic in lightly salted water until tender, about 20 to 25 minutes; drain, but reserve a cup of the cooking liquid.
  • Mash potatoes to desired consistency, add 2 tablespoons olive oil, butter, salt, pepper, and enough of the reserved liquid to reach the desired consistency.
  • Transfer mash to a serving bowl, top with capers, parsley, and lemon peel; drizzle with remaining olive oil and squeeze the lemon juice over top and serve.

Nutrition Facts : Calories 111.6, Fat 4.1, SaturatedFat 1.3, Cholesterol 3.8, Sodium 121.5, Carbohydrate 17.7, Fiber 1.7, Sugar 0.8, Protein 1.7

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #for-1-or-2     #5-ingredients-or-less     #side-dishes     #potatoes     #vegetables     #easy     #beginner-cook     #dietary     #number-of-servings     #3-steps-or-less

Related Topics