Another Cook’s Illustrated winner. This was a recipe I had been searching for since we moved. I always find side dishes the biggest challenge, because you want something easy that doesn’t take forever to prepare. These fit the bill, and with that crispy exterior I love, will easily become a go-to option for us!
Pan-Roasted Lemon Potatoes
- 12 ounces small red potatoes (about 4), halved, rinsed, and drained
- 3/4 cup low-sodium chicken broth
- 1 Tbsp. fresh lemon juice
- 3/4 tsp. grated lemon zest
- 1 garlic clove, peeled and smashed
- 1 garlic clove, minced
- 2 Tbsp. extra-virgin olive oil
- 1 Tbsp. minced fresh parsley
1. Bring the potatoes, broth, lemon juice, smashed garlic clove, and 1/4 tsp. salt to a simmer in a 10-inch nonstick skillet over high heat. Reduce the heat to medium-low, cover, and cook until the potatoes are just tender, 12 to 15 minutes.
2. Uncover, increase heat to medium, and cook, stirring occasionally, until the liquid has evaporated, about 5 minutes. Remove and discard the smashed garlic clove and add the oil to the pan. Arrange all the potatoes cut side down and continue to cook until deep golden brown, about 5 minutes longer.
3. Transfer the potatoes to a bowl and gently toss with the lemon zest, minced garlic, and parsley. Season with salt and pepper to taste and enjoy!
Recipe from Cooking for Two 2010- Cook’s Illustrated
Side dishes are not my specialty. I am usually good about planning and making the main meal, and then when it’s essentially time to sit down and eat I go, oh!, we probably wanted a side dish. One night I actually thought ahead and remedied this with this potato salad which is reminiscent of a loaded baked potato (or vegetarian baked potato if you leave the bacon out!). Obviously full of yummy flavors, my only change could be to add maybe a touch of white wine vinegar or dijon mustard (or possibly both) to add an extra layer of interest. I’ve suggested these below in case you try it!
Baked Potato Salad Serves 6-8
- 4 large russet potatoes
- 1/3 cup mayonnaise (I used 1/4 reduced-fat mayo and the remainder “salad dressing” which I think is essentially miracle whip)
- 1/2 cup sour cream (I used reduced-fat.)
- 1/2 cup shredded extra sharp cheddar
- 1/4 cup chopped chives, divided
- 8 strips thick cut bacon, cooked crisp and chopped
- Salt and fresh cracked black pepper
Possible additions: 1 Tbsp. white wine vinegar and/or 1 Tbsp. dijon mustard
In a medium bowl, whisk together the mayonnaise and sour cream (and vinegar or dijon if using). Add 3/4 of the chopped chives, salt, and pepper, and stir to combine. Then add in the cheese and bacon. Cover and chill for thirty minutes.
Peel and cube the potatoes into 1/2″ pieces. Cook the potatoes in salted water until fork tender. Drain and cool slightly.
Fold the cooked potatoes into the chilled dressing.
Serve warm or chilled. Garnish with the remaining chives.
Recipe slightly adapted from Evil Shenanigans
My mom had recently tried these so she emailed me the recipe. We had potatoes, so this seemed to be a no brainer side dish one evening. Have I ever mentioned I’m horrible about making side items? I have the entree part down…
- 2 large potatoes
- 2 tablespoons Mrs. Dash seasonings (I didn’t own, but the internet told me it was a mix of cayenne, garlic, basil, thyme, parsley, onion, sage, and pepper plus I had some fresh herbs I wanted to use up.)
- 2 tablespoons olive oil
- 1 clove minced garlic
Preheat oven to 425 degrees.
Wash and cut potatoes into wedges, do not peel. Dry potato slices on paper towels. In a large bowl toss potatoes with Mrs Dash seasoning, olive oil and garlic. Spray baking sheet with non-stick cooking spray and lay potato wedges on sheet. Bake in oven for 20 minutes. Turn potatoes over with spatula and bake another 15 minutes until the potatoes are browned and tender.
Recipe from ??… Sent to me by my Mom!