Hello everybody, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, garlic and lemon new potatoes. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
These oil poached new potatoes taste almost like steamed. I find new potatoes a little dull and sometimes you just need to mix things up a bit, or life gets rather tedious. A squeeze of something sharp and a quick roasting can do Mix the garlic with the remaining oil, lemon zest and juice.
Garlic and lemon new potatoes is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Garlic and lemon new potatoes is something that I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can have garlic and lemon new potatoes using 7 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Garlic and lemon new potatoes:
- Take 500-600 g small new potatoes (Jersey Royal best, if you’re in UK)
- Make ready 2 heads garlic, split into cloves but unpeeled
- Get 1/2 tsp Sichuan or white peppercorns
- Prepare 1 tsp sea salt
- Get 1 lemon, sliced
- Make ready a few sprigs lemon thyme
- Prepare 300 ml good rapeseed or groundnut oil
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. Drain the potatoes in a colander and give them a shake to fluff them up round the edges, then carefully tip into the hot fat. Top tip for making Lemon and garlic roast potatoes.
Steps to make Garlic and lemon new potatoes:
- 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.
- 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.
- You can serve them with stir-fried spring cabbage (http://www.cuisinefiend.com/169/stir-fry-cabbage) for a wholesome vegetarian supper.
I used little potatoes for this recipe, but normal-sized potatoes would work as well. you'd just need to cook them for longer. I like little potatoes because they're pretty fast cooking, are reliably Keyword easy smashed potatoes, garlic smashed potatoes, lemon smashed potatoes. Cook new potatoes slowly in the oven to keep all their flavour. The leftover oil makes an amazing base for dressings to finish grilled fish or meat. Grilled new potatoes are tossed with lemon-garlic mayonnaise and fresh parsley leave.
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