Best 4 Skillet Potatoes With Olives And Lemon Recipes
Embark on a culinary journey to the Mediterranean with this delectable Skillet Potatoes with Olives and Lemon recipe. This tantalizing dish combines the earthy flavors of potatoes, the briny tang of olives, and the refreshing brightness of lemon, creating a harmonious symphony of flavors. Prepared in a single skillet for easy cleanup, this versatile recipe offers multiple variations to cater to diverse preferences and dietary restrictions. Whether you're a staunch vegan, a dedicated vegetarian, or a meat-loving carnivore, there's an option for everyone to savor. Dive into the classic vegan version, indulge in the rich flavors of the vegetarian variant, or add succulent chicken or chorizo for a protein-packed meal. With step-by-step instructions and a comprehensive ingredient list, this recipe ensures a hassle-free cooking experience, allowing you to impress your family and friends with a delightful dish that celebrates the vibrant flavors of the Mediterranean.
Check out the recipes below so you can choose the best recipe for yourself!
PAN-FRIED LEMON POTATOES
Provided by Giada De Laurentiis
Categories side-dish
Time 55m
Yield 6 servings
Number Of Ingredients 6
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.
LEMON POTATOES
Steps:
- Slice 4 peeled potatoes into 1 1/2-inch rounds. Toss in an ovenproof skillet with 1/3 cup lemon juice, 1/4 cup olive oil, 4 smashed garlic cloves, 4 oregano sprigs, and salt and pepper. Add enough water to come halfway up the sides of the potatoes. Cover, bring to a boil and cook 5 minutes. Uncover and roast at 500 degrees F, 30 more minutes.
BRAISED CHICKEN WITH POTATOES, OLIVES, AND LEMON
Chicken thighs, one of the moister cuts, cook with the potatoes in stock on the stove and then finish in the oven in this casy dinner recipe. The cooking liquid, along with garlic, olives, and lemon, turns into a pan sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. Season chicken with salt. Heat a large, heavy ovenproof skillet (preferably cast iron) over medium-high heat. Swirl in oil. Cook chicken, skin side down, until browned, about 5 minutes. Flip chicken, and push to side of skillet. Add 1 cup stock and 1/2 teaspoon salt. Add potatoes to liquid. Bring to a boil. Add garlic, olives, lemon wedges, and thyme to liquid. Return to a boil.
- Transfer skillet to oven. Roast, stirring potatoes halfway through, until potatoes are tender and chicken is cooked through, about 30 minutes.
- Return skillet to stove. Mix cornstarch with remaining 1/4 cup stock, and stir into pan. Bring to a boil to thicken sauce. Serve immediately.
POTATO SKILLET
My son loves this recipe even though he doesn't care much for breakfast food.
Provided by LaDonna
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 40m
Yield 2
Number Of Ingredients 7
Steps:
- Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon slices, reserving grease. Crumble bacon and set aside.
- Add potatoes to bacon grease and season with garlic salt, seasoned salt and black pepper. Cook until potatoes are soft.
- When potatoes are tender, add crumbled bacon. Pour eggs over potatoes and cook until firm. Spread with cheese and cover with lid until melted.
Nutrition Facts : Calories 484.7 calories, Carbohydrate 16 g, Cholesterol 331.9 mg, Fat 37.4 g, Fiber 2.6 g, Protein 20.8 g, SaturatedFat 13.7 g, Sodium 836.6 mg, Sugar 1.1 g
Tips:
- Choose the right potatoes: Yukon Gold or red potatoes are great options, as they hold their shape well when cooked.
- Slice the potatoes evenly: This will help them cook evenly.
- Don't overcrowd the pan: Give the potatoes enough space to brown and crisp.
- Cook the potatoes in batches if necessary: If you have a lot of potatoes to cook, cook them in batches to avoid overcrowding the pan.
- Season the potatoes generously: Salt, pepper, and garlic powder are all good options.
- Add the olives and lemon towards the end of cooking: This will prevent them from overcooking and becoming bitter.
- Garnish with fresh herbs before serving: This will add a pop of color and flavor.
Conclusion:
Skillet potatoes with olives and lemon are a delicious and easy-to-make side dish that can be paired with a variety of main courses. The potatoes are crispy on the outside and tender on the inside, and the olives and lemon add a bright and flavorful touch. This dish is sure to be a hit at your next gathering.
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