Best Pan Fried Honey Lemon Fingerling Potatoes And Leeks Recipes

Lemon Fingerling Potatoes image

Provided by Martha Stewart

Time 35m

Number Of Ingredients 11

1 pound fingerling potatoes
1 tablespoon coarse salt, plus 1/2 teaspoon, plus more to taste
1 tablespoon olive oil
1 shallot, minced
1 garlic clove, minced
1/4 cup homemade or low-sodium store-bought chicken stock
2 tablespoons dry white wine, such as Sauvignon Blanc
1 tablespoon fresh thyme leaves
1 tablespoon unsalted butter
2 tablespoons fresh lemon juice
Freshly ground pepper, to taste

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.

Pan-Fried Lemon Potatoes image

Provided by Giada De Laurentiis

Categories side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 6

1 1/2 pounds small Yukon gold potatoes
3 cloves garlic, smashed and peeled
2 sprigs fresh rosemary plus 1/2 teaspoon chopped, for the seasoning salt
1 teaspoon lemon zest plus 1/2 lemon
Kosher salt
1/2 cup olive oil

Steps:

Place the potatoes in a large sauce pan and cover with cold water. Add the garlic, rosemary sprigs and lemon half to the water and season well with salt. Place over medium-high heat and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are tender when pierced with a fork, about 15 minutes. Drain well and immediately cut the potatoes into halves. Place on a plate to allow the steam to escape. Allow to cool for 15 minutes.
Meanwhile, to make the seasoning salt, mix together the lemon zest, chopped rosemary and 1/2 teaspoon salt in a small bowl. Set aside
Heat a large skillet over medium-high heat. Add the oil and heat until it shimmers when it swirls in the skillet. Add the potatoes cut-side down to the skillet. Do not overcrowd the skillet. This may be done in 2 batches. Cook until the bottom of the potatoes are a deep golden brown, 3 to 4 minutes. Using a metal spatula, flip the potatoes and cook on the second side for an additional 3 minutes. Remove to a paper towel-lined plate and drain well. Sprinkle with the seasoning salt and serve warm.