Best 4 Panfried Potatoes With Lemon Recipes
Pan-fried potatoes with lemon is a delectable dish that tantalizes the taste buds with its crispy, golden exterior and tender, fluffy interior. This classic recipe is a staple in many households, often served as a hearty breakfast or brunch alongside eggs, bacon, and toast. The tangy lemon flavor adds a refreshing twist to the savory potatoes, creating a perfect balance of flavors. This versatile dish can also be served as a side with grilled meats, roasted vegetables, or a simple green salad for a satisfying and nutritious meal. With just a few simple ingredients and minimal preparation, you can create this delicious dish in no time.
In this article, we will explore two delectable variations of pan-fried potatoes with lemon: the classic recipe and a garlicky version. The classic recipe showcases the harmonious blend of crispy potatoes and tangy lemon, while the garlicky version adds an extra layer of savory flavor with the addition of fresh garlic. Both recipes are easy to follow and can be tailored to your preferences, whether you prefer your potatoes crispy or tender, or mild or garlicky. So, gather your ingredients, heat up your skillet, and let's embark on a culinary journey to create these mouthwatering pan-fried potatoes with lemon.
FRIED SMASHED POTATOES WITH LEMONS
Provided by Giada De Laurentiis
Categories side-dish
Time 48m
Yield 4 servings
Number Of Ingredients 9
Steps:
- For the potatoes: Put the potatoes in an 8-quart stockpot with enough cold water to cover by at least 2 inches. Bring the water to a boil over medium heat and cook until the potatoes are tender, about 20 to 25 minutes. Drain the potatoes in a colander and allow to dry for 5 minutes. Using the palm of your hand, gently press the potatoes until lightly smashed.
- In a large, nonstick skillet, heat 1/4 cup of oil over medium-high heat. Add the garlic and cook until fragrant and lightly brown, about 1 minute. Remove the garlic and discard. In batches, add the potatoes and cook, without stirring, until the bottoms turn golden brown, about 5 to 8 minutes. Using a spatula, turn the potatoes over and cook, drizzling with oil, if needed, until golden brown on the other side for another 5 to 8 minutes.
- For the dressing: In a small bowl, whisk together the oil, lemon juice, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.
- Spoon the dressing over the potatoes and toss gently until coated. Season with salt and pepper, to taste.
- Transfer the potatoes to a serving bowl and serve.
PAN-FRIED POTATOES WITH PAPRIKA AND LEMON
Make and share this Pan-Fried Potatoes With Paprika and Lemon recipe from Food.com.
Provided by lazyme
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in heavy large pot over high heat.
- Add potatoes and saute until beginning to brown, about 12 minutes.
- Reduce heat to medium.
- Add onion; saute until onion is just tender, about 4 minutes.
- Mix in paprika.
- Cook until potatoes are tender, stirring occasionally, about 5 minutes.
- Sprinkle potato mixture with lemon juice and parsley.
- Season with salt and pepper.
Nutrition Facts : Calories 301.7, Fat 10.5, SaturatedFat 1.5, Sodium 17.7, Carbohydrate 48.4, Fiber 6.3, Sugar 3.4, Protein 5.6
PANFRIED POTATOES WITH LEMON
Categories Potato Side Vegetarian Quick & Easy Lemon Pan-Fry Vegan Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté potatoes and white parts of scallions, stirring frequently, until potatoes are browned and tender, 15 to 20 minutes. Stir in scallion greens and zest and sauté, stirring, 2 minutes. Season with salt and pepper.
LEMON FINGERLING POTATOES
Panfried fingerling potatoes are accented with thyme and lemon.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 11
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.
Tips:
- Choosing the Right Potatoes: For the best results, choose firm and starchy potatoes like Yukon Gold, Russet, or Red potatoes. Avoid waxy varieties like new potatoes, which tend to hold their shape less well during frying.
- Soaking the Potatoes: To prevent the potatoes from browning too quickly and to help them crisp up evenly, soak them in cold water for at least 30 minutes before frying. This step also helps to remove excess starch, which can make the potatoes gummy.
- Cutting the Potatoes: Cut the potatoes into uniform-sized pieces to ensure even cooking. For a classic pan-fried potato dish, cut them into 1/2-inch thick wedges or slices. For a more rustic look, cut them into irregular chunks.
- Seasoning the Potatoes: Before frying, season the potatoes generously with salt, pepper, and any other desired herbs or spices. This will help to enhance their flavor and make them more flavorful.
- Using the Right Oil: Choose a high-heat cooking oil with a neutral flavor, such as vegetable oil, canola oil, or grapeseed oil. Avoid using olive oil, as it has a lower smoke point and can burn easily.
- Frying the Potatoes: Heat the oil in a large skillet or frying pan over medium-high heat. Once the oil is shimmering, add the potatoes and fry them in a single layer. Avoid overcrowding the pan, as this will prevent the potatoes from cooking evenly.
- Flipping the Potatoes: Use a spatula to gently flip the potatoes every few minutes to ensure that they brown evenly on all sides. Be careful not to stir the potatoes too frequently, as this can break them up.
- Adding the Lemon: Once the potatoes are golden brown and tender, add the lemon juice and zest to the pan. Stir to combine and cook for an additional minute or two, or until the lemon flavor has infused the potatoes.
- Serving the Potatoes: Serve the pan-fried potatoes immediately while they are hot and crispy. They can be enjoyed as a side dish, a main course, or even as a snack.
Conclusion:
Pan-fried potatoes with lemon are a simple yet delicious dish that can be enjoyed for breakfast, lunch, or dinner. With just a few basic ingredients and a little bit of time, you can create a flavorful and satisfying meal that is sure to please everyone at the table. Whether you prefer them crispy or soft, these pan-fried potatoes are a versatile dish that can be customized to your liking. So next time you're looking for a quick and easy meal, give this recipe a try - you won't be disappointed!
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