Recipe: Perfect Garlic and lemon new potatoes

Garlic and lemon new potatoes. This is a simplified version of a dish my Costa Rican host sister used to make when I was in the Peace Corps. Throw the washed potatoes into a roasting tray. Lemon Garlic Potatoes are impressive and at once, simple.

Garlic, lemon, and oregano flavor these golden brown, roasted potatoes. Season with oregano, salt, pepper, and garlic. These oil poached new potatoes taste almost like steamed. You can cook Garlic and lemon new potatoes using 7 ingredients and 3 steps. Here is how you cook that.

Ingredients of Garlic and lemon new potatoes

1. It's 500-600 g of small new potatoes (Jersey Royal best, if you’re in UK).
2. Prepare 2 heads of garlic, split into cloves but unpeeled.
3. It's 1/2 tsp of Sichuan or white peppercorns.
4. You need 1 tsp of sea salt.
5. You need 1 of lemon, sliced.
6. It's a few sprigs of lemon thyme.
7. It's 300 ml of good rapeseed or groundnut oil.

Place the potatoes in a stockpot and cover with cold water. Because Russet potatoes are so much larger and denser than new potatoes, they need a longer cooking time. Add to blender lemon juice, oil, and salt and pepper to taste and puree dressing. In the bowl toss potatoes with dressing and parsley.

Garlic and lemon new potatoes step by step

1. Preheat the oven to 180C/350F/gas 4. Wash the potatoes and scrub if they need it, chop larger ones in half. Put them into a casserole dish with a lid, about 20cm, add the garlic cloves, peppercorns, sprinkle over the salt and tuck the lemon slices and thyme sprigs in between the potatoes. Pour over the oil, there should be enough to almost, but not completely, cover them..
2. Put the lid on and bake for 1 – 1 ¼ hour, check with the tip of a knife if the potatoes are tender. let them stand, covered, for 10 minutes, then drain off the oil or scoop the potatoes and the garlic out of the oil into a serving dish..
3. You can serve them with stir-fried spring cabbage (http://www.cuisinefiend.com/169/stir-fry-cabbage) for a wholesome vegetarian supper..

Place potatoes and onion in center of foil. Bring up opposite sides of foil and seal with Meanwhile, for lemon-garlic sauce, add mayonnaise, garlic, lemon peel and lemon juice to blender or food processor. Cover; blend or process until smooth. Lemon-Rosemary-Garlic Chicken and Potatoes is an easy dinner on busy weeknights, but it's fancy enough for company too. That's a dinner everyone can feel good about, and it's one many of us will find ourselves craving night after night.

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