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Garlicky-Lemon-Shallot Potatoes


Just when you think you’ve exhausted every possibility of flavors, something inspires you (maybe hunger) to experiment with  another combination of ingredients.

I must have been hungry the other day when I looked in my fruit-veggie bowl and saw potatoes and lemons. Hmmmm. Why not right?

Further digging through a basket unearthed a shallot and some garlic and….ta-da….Garlicky-Lemon-Shallot Potatoes were born.  Wow, they are so good. I never think of potatoes as having a bright flavor but when you add lemon zest and squeeze some lemon over them, the flavors really perk up.

I’ve made them three times since then and they seem to go well with everything; chicken, steak and burgers. They are even good cold, right of the fridge.  Don’t ask me how I know that.

These potatoes are a great alternative to a high-caloric potato salad…they taste summery. Go figure.

Let’s make them together…


Here’s what you will need: Red new potatoes, extra-virgin olive oil, lemon juice and zest, garlic, shallot, coarse salt, freshly ground pepper and parsley for garnish.


Steam 3 pounds small red new potatoes in a covered pot until potatoes are cooked through and easily pierced with a fork; about 20-25 minutes.


While the potatoes are steaming, sauté shallot and crushed garlic in 1 Tablespoon oil until soft and edges are slightly brown.


When potatoes are done cooking, softly press a fork against the skin of the potato, smashing it slightly.


Transfer potatoes to a large bowl and toss with shallot-garlic mixture, 1/4 cup extra-virgin olive oil, the zest of two lemons, the juice of one lemon, coarse salt and freshly ground pepper to taste. 


Transfer potatoes to a serving platter, garnish with some parsley and let everyone go at them. They will disappear.


Yum.

Print Recipe

Garlicky-Lemon-Shallot Potatoes

Recipe from: | Serves: 4

Ingredients

  • 3 pounds small, red new potatoes
  • 1 large shallot, finely chopped
  • 5 or 6 cloves garlic, crushed
  • 1/4 cup plus 1 Tablespoon extra-virgin olive oil, divided
  • zest of two lemons
  • juice of one lemon
  • coarse salt
  • freshly ground pepper

Directions

  • Steam potatoes in a covered pot until potatoes are cooked through and easily pierced with a fork; about 20-25 minutes.
  • While the potatoes are steaming, sauté shallot and crushed garlic in 1 Tablespoon oil until soft and edges are slightly brown. When potatoes are done cooking, lightly press a fork against the skin of the potato, smashing it slightly.
  • Transfer potatoes to a large bowl and toss with shallot-garlic mixture, remaining extra-virgin olive oil, the zest of two lemons, the juice of one lemon, coarse salt and freshly ground pepper to taste.
  • Transfer potatoes to a serving platter, garnish with some parsley.

Comments

  2. Ho Ho Ho Cathy. Can’t go wrong with such delicious potatoes. I’ve done a somewhat similar oven roasted version some time back, but these are looking yummier!

    Reply

  4. Oh, these sound divine. Yes, lemon and potatoes, why was that not done before, it is probably brilliant together. I will be trying this one, always looking for new ways with the spud. I have got to get a recipe into your ho down this month..

    Reply

  9. Though this sounds delicious, I won’t be able to make it here at home. My husband wouldn’t touch it with a ten foot pool. I once made citrus pasta and ate the whole thing myself because he nor the kids would touch it.
    Please invite me to your home the next time you make and Ill be there. I’ll even bring my own fork.
    Hows the POD thing working out?

    Reply

  13. Just say no to partial feeds!

    I have to say, these look great. But had I not been clicking over to see what the deal was with the new partial feed, the line and a half in the feed reader wouldn’t have been enough to entice me to come see these potatoes.

    Reply

  16. What potato ho would not have these ingredients on hand? Great idea you had there. Something so easy and simply delicious. Thanks for that idea. In addition, I am using my new zester! I always used the grater, but now I have a real lemon zester and it works so great. You are sheer genius to combine these ingredients!

    Reply

  20. I have been seeing potatoes with lemon popping up here and there on the blogs. Why not? Potatoes could use some new dressings. These also look really pretty.

    (I won’t ask about the cold out of the refrigerator thing, but I think I might know the answer. ;-)).

    Reply

  28. Kathy – is that the fluffy type of salt you have?? I have been looking for the fluffy kind everywhere and can’t find it. I have bought all types of course salt only to be disappointed. I had it in a restaurant and loved it and never dreamed it would be so hard to find. Do you know what I am talking about and where to get it??

    Reply

  48. What a lovely idea. I never think about pairing the flavor of lemon with something like reds. Nice going.

    Also enjoying your photo layout thing, with website imprint and everything. Looks great!

    Reply

  50. I love the look of these potatoes…
    Some of my favorite recipes come from what’s left in the fridge, so I can totally see this one becoming one of my favorites too!

    Reply

  58. Mmmmmrrrrrooww! I’m such a slut for potatoes, especially red. I’ll try to send you my recipe for the month before we leave. I tmay or may not have something to do with leftover mashed potatoes.

    😉

    Reply

  60. I would have never thought to put lemon with potatoes either. But I have to admit your pictures make me want to try this. It looks delicious. And I can eat potatoes prepared just about any way.

    Reply

  61. lemon does a world of good for so many foods, why shouldn’t it benefit potatoes too? great idea–i especially like the contrast of the green and bright yellow. 🙂

    Reply

  63. Lemon potatoes. Yum. I love lemon anything, especially with little red roasted potatoes. I’m getting ready to feature about 10 different lemon pictures that I think are great on my blog linking back to the originator. I would like this to be one of the dishes. I also just put you on my home page as a favorite foodie blogger.

    Reply

  67. Mmm sounds great! Kinda like a greek-y potato. Your onion looks like the plant from Little Shop of Horrors, watch out, ok?? I don’t want you to get eaten or anything!

    Reply

  68. Wowzers but that is gorgeous. We eat so many one pot meals–that’s why I rarely have potato-centric dishes for your event. But I want to eat all of the submissions you get–that must be the other reason I don’t submit. I am lacking in potato self control. Tigers and Strawberries had a post a while back about leftover roasted potatoes and all I could think was who has leftover roasted potatoes?….

    Reply

  69. I made these potatoes tonight and they were FANTASTIC!!!!!!!! Very similar to Greek Lemon Potatoes but much, much easier to make! Loved them! Thanks for the recipe!!!!!!

    Reply

  70. I made a lemon potato dish a few months ago and my kids hated it. This looks devine, so I may just make it for myself-for dinner-with a nice white wine. Summer goodness. Yay spuds!

    Reply

  71. I have tried a recipe very similar to this with blue potatoes. It is amazing, when you add the lemon juice, the blue potatoes become this beautiful fushia color. Also, delish, of course. Try it!

    Reply

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