Best Lemony New Potatoes Recipes

LEMONY CHICKEN SKEWERS, HERBED NEW POTATOES & APPLE COLESLAW

Steps:

• If you are using wooden skewers, soak them in water for 10 mins. Heat the grill to high and place a non-stick baking tray beneath it. In a large bowl, mix the marinade ingredients, then add the chicken, turning it to ensure it is thoroughly coated. Cover and set aside.
• Put the potatoes in a large pan of boiling water and cook until a fork easily pierces them - about 12 mins. Meanwhile, mix the oil and herbs in a small bowl.
• While the potatoes are cooking, make the dressing for the coleslaw. Mix together the crème fraiche, mustard and lemon in a large bowl. Add all the vegetables and the apple, and stir well.
• Drain the potatoes and return them to the pan. Pour the herb mixture over them, stir gently to mix, cover to keep warm and set aside.
• Finally, divide the chicken between 4 skewers and place on the hot baking tray, spooning excess marinade over the chicken. Put the tray under the grill and cook for 6-8 mins, turning the skewers every 2 mins or so to ensure even cooking. Cut open a piece of chicken to ensure it's cooked through. Serve with the potatoes and coleslaw, reserving half the coleslaw for Smoked mackerel platter (see 'goes well with').

LEMONY ASPARAGUS AND NEW POTATOES

Steps:

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• Snap off and discard woody bases from fresh asparagus. If desired, scrape off scales. Cut into 2-inch pieces. Set aside. 2. In a 2-quart saucepan cook the potatoes, covered, in a small amount of lightly salted boiling water for 12 minutes. Add asparagus. Cook, covered, about 4 minutes more or until asparagus is crisp-tender and potatoes are tender; drain. Transfer to a serving bowl. 3. Meanwhile, for dressing, combine the olive oil, shredded lemon peel, salt, and thyme. Add to the vegetables, tossing gently to coat. If desired, garnish with sprigs of thyme. Serve warm. Makes 8 side-dish servings

LEMONY NEW POTATOES

Steps:

• Peel a strip from around each potato. Place potatoes in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Add the butter, lemon juice, salt and lemon zest; toss to coat. Sprinkle with green onion.

LEMONY NEW POTATOES

Steps:

• Wash the potatoes well and cook them normally. Drain the potatoes well, put them back in the pot, switch off the element and put the pot on the still hot element so you steam off the potatoes as well as possible. Be careful when you stir them around, so as not to break them up.
• Make the dressing while the potatoes boil. Simply combine all the ingredients in a jar, put the lid on and shake well. It can be made the day before, if you like, and refrigerated.
• Slice rings or half-rings of the onions or shallots, add those and the chopped chives to the potatoes, add the dressing and heat up, carefully stirring to get the mixture over all the potatoes.
• If you like, you can turn up the stove again and reduce the rest of the dressing so it becomes more of a glaze.
• Garnish with some more chopped chives or chopped parsley.