Best 2 Lemon Scented Potatoes Recipes

Craving a delightful side dish that tantalizes your taste buds? Look no further than our extensive collection of lemon-scented potato recipes! Embark on a culinary journey with our zesty Lemon-Scented Roasted Potatoes, where crisp potato wedges are enveloped in a vibrant blend of lemon, garlic, and herbs. For a creamy indulgence, try our Lemon-Scented Mashed Potatoes, where fluffy mashed potatoes are infused with a hint of lemon zest and a touch of sour cream. If you're in the mood for a flavorful twist, our Lemon-Scented Potato Salad blends tender potatoes with a tangy lemon-herb dressing, creating a refreshing side for any occasion. And for a unique snack or appetizer, our Lemon-Scented Potato Chips offer a crispy, savory treat with a hint of lemon zest. With various recipes catering to different tastes and preferences, our lemon-scented potato collection promises a delightful culinary experience that will elevate your meals to new heights.

Let's cook with our recipes!

LEMON-SCENTED CRISPY CHICKEN THIGHS WITH POTATOES AND BABY CARROTS

Lemon-Scented Crispy Chicken Thighs with Potatoes and Baby Carrots image

Provided by Kelsey Nixon

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/2 baguette, cubed
12 ounces small red new potatoes, halved
Canola oil
8 bone-in chicken thighs, skin on
Kosher salt and freshly cracked black pepper
1 large yellow onion, sliced
6 cloves garlic, peeled and smashed
12 ounces heirloom baby multi-colored carrots or supermarket baby carrots, scrubbed and tops removed
2 lemons, cut into wedges
1 small bunch fresh lemon thyme or thyme sprigs
Fresh parsley leaves, for garnish

Steps:

Preheat the oven to 325 degrees F. Place the cubed baguette on a sheet tray and bake 10 minutes to dry out. Reserve. Add the potatoes to a pot of simmering water and simmer until you just take the bite off, 10 minutes (we will cook these again in the skillet). Remove and reserve. Turn up the oven temperature to 425 degrees F. Heat a 14-inch heavy-bottomed skillet on high and coat with canola oil. Sprinkle the chicken thighs with salt and pepper. Sear the chicken skin-side down, working in batches if needed, until golden brown, 4 to 5 minutes. Flip and cook another 2 minutes. Remove the chicken from the skillet, reserving all of the fat in the pan. Add the onions, sprinkle with salt and sweat until translucent and softened, 1 to 2 minutes. Add the garlic and cook 1 minute. Add the baguette cubes, reserved potatoes and carrots, and sprinkle with salt and pepper. Add the lemon wedges and lemon thyme. Toss all the ingredients in the fat with an additional glug of oil if needed. Arrange the thighs on top and place in the oven until the thighs reach 160 degrees F, about 15 minutes. Garnish with parsley and serve.

LEMON-SCENTED POTATOES

Lemon-Scented Potatoes image

All-purpose potatoes, like Yukon gold, work well in this recipe, but your favorite variety can be substituted.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 8

Ingredients

4 medium Yukon gold potatoes (1 1/2 pounds), peeled
2 tablespoons olive oil
One 3-inch cinnamon stick
1 1/2 teaspoons ground cumin
Salt and freshly ground pepper, to taste
2 tablespoons fresh lemon juice
1 cup homemade or low-sodium canned chicken stock, skimmed of fat
2 tablespoons roughly chopped cilantro

Steps:

Cut potatoes in half, then cut each half into 1/4-inch-thick slices. Pour oil into large nonstick skillet, and place over medium heat. When oil is hot, add cinnamon stick and cumin; cook, stirring, for 30 seconds.
Add the potatoes, and season with salt and pepper; raise heat to high. Cook, stirring occasionally, until the potatoes are golden brown on both sides, 6 to 7 minutes. Stir in the lemon juice and chicken stock, add salt and pepper to taste, cover, and reduce heat to medium low. Cook the potatoes until very tender, 25 to 30 minutes. Toss in the cilantro, and transfer to a serving dish.

Tips:

For the best flavor, use fresh lemons with bright yellow skin and no blemishes.
If you don't have fresh lemons, you can use 2 tablespoons of lemon juice in place of each lemon.
If you want a crispy crust on your potatoes, parboil them for 5 minutes before roasting.
To make sure your potatoes are evenly coated with lemon flavor, toss them with the lemon zest, olive oil, and salt before roasting.
Roast the potatoes until they are tender and golden brown, about 30 minutes.
Serve the potatoes immediately garnished with fresh parsley or thyme.

Conclusion:

Lemon scented potatoes are a delicious and easy side dish that can be enjoyed with a variety of meals. They are perfect for weeknight dinners or special occasions. The bright lemon flavor and crispy texture make them a favorite among both adults and children. So next time you are looking for a simple but flavorful side dish, give lemon scented potatoes a try.