Best Lemony Pesto Potatoes Recipes

LEMON ROAST POTATOES

Lemon Roast Potatoes image

These potatoes are good with anything but especially good with seafood. First had them at a friend's dinner party, served with dilled salmon, and of course had to have the recipe.

Provided by Derf2440

Categories Potato

Time 3h30m

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

2 cups chicken stock
1/4 cup olive oil (extra virgin)
1/4 cup fresh squeezed lemon juice
dry mustard
salt and pepper
6 -10 potatoes (russet)

Steps:

Peel and quarter potatoes.
Place in roaster, in one layer.
Whisk together chicken stock, olive oil, lemon juice, dry mustard, salt and pepper.
Taste and adjust.
Pour mixture over potatoes.
Bake in a slow oven at 300-350°F for 2-3 hours, uncovered, 'til fork tender.

LEMON ROASTED POTATOES

Lemon Roasted Potatoes image

Delicious with almost any meat or fish entree, these crispy potatoes from Mitzi Sentiff in Annapolis, Maryland are really something special. "Tangy lemon permeates the potatoes and adds marvelous flavor," Mitzi promises.

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

2 pounds small red potatoes, quartered
1 medium lemon, halved and sliced
1 tablespoon olive oil
2 teaspoons minced fresh rosemary
1/2 teaspoon salt
1/8 teaspoon coarsely ground pepper

Steps:

In a large bowl, combine all ingredients; toss to coat. Arrange in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Bake at 425° for 35-40 minutes or until potatoes are golden and tender.

Nutrition Facts : Calories 132 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 207mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

GREEK LEMON POTATOES

Greek Lemon Potatoes image

For the dreamiest roasted potatoes - with creamy insides and very crispy outsides - follow this classic Greek method of roasting peeled potatoes in equal parts olive oil, lemon juice and chicken stock. The potatoes soak up the flavorful liquid, allowing the insides to remain tender while the outsides crisp in the oven's high heat. You can follow the same method for russet potatoes, though the final result will be less moist.

Provided by Ali Slagle

Categories vegetables, side dish

Time 1h

Yield 6 servings

Number Of Ingredients 7

Ingredients

1/2 cup chicken broth or water
1/2 cup olive oil
1/2 cup freshly squeezed lemon juice (from 3 to 4 large lemons)
1 tablespoon kosher salt
3 pounds large Yukon Gold potatoes (about 6), peeled then halved lengthwise and crosswise
1 tablespoon dried oregano (optional)
Flaky salt and black pepper, for serving

Steps:

Heat the oven to 450 degrees. On a rimmed sheet pan, combine the chicken broth, olive oil, lemon juice and kosher salt. Toss the potatoes in the liquid to coat, then arrange the potatoes in an even layer, cut-sides down. Sprinkle the oregano over the potatoes, if using.
Roast the potatoes, flipping halfway through, until fork-tender, dark brown and crispy on top, 55 to 60 minutes. (If the potatoes are cooked through but not as crispy as you'd like, run them under the broiler for a few minutes.) Sprinkle with flaky salt and black pepper as desired.