Lemon Infused Potatoes

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As I was cleaning out our pantry the other day, I came across a bag of red-skinned potatoes. They were on that borderline verge of still being good. I sorted out the bag and had to throw a few potatoes away, but there were enough good ones left that I knew I could make a side dish with them. Since 1/3 less wasted food is something I’m working on this month, I decided to scrap my original plans for that night’s dinner so that I could use up the potatoes. I quickly opted for some marinated chicken breasts and decided to mix together a quick side dish of Greek-inspired lemon infused potatoes.

Although it might sound like an unusual combination, let me assure you that these potatoes are absolutely delicious! The tanginess of the lemon is mellowed slightly by the other ingredients to leave just a zesty flavor that’s unforgettable. This is a great way to mix up your usual potato side dish routine.

Lemon Infused Potatoes

  • 1 large lemon, juiced and zested
  • 1/3 c. olive oil
  • 2 T. butter, melted
  • 1/4 c. chopped fresh parsley
  • 1 1/2 t. salt
  • 1 t. black pepper (freshly ground, if possible)
  • 2 – 3 lbs. red-skinned potatoes, cubed

1. In a large bowl, whisk together lemon juice, zest, olive oil, melted butter, parsley, salt and pepper. Add cubed potatoes and toss to coat well.

2. Transfer potatoes to a baking sheet or casserole dish and bake at 425 degrees for 35-45 minutes, until tender, browned and crisped.

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Irish Potato Casserole

I love St. Patrick’s Day. When I was a kid, I relished the sliced corned beef, potato pancakes and rye bread that my mom would pick up from a special deli/butcher. I still love all those foods. And even though I now make a corned beef brisket twice a year (once for Eric’s birthday and once for St. Patrick’s Day), I can still taste those goodies my mom would get and still long for them.

Okay, anyhow…our usual St. Patrick’s Day dinner consists of corned beef brisket with boiled cabbage and carrots. We also always have rye bread and potatoes of some kind. Crashed potatoes have been our potato of choice with this meal the past couple years, but when I saw this recipe in an old church cookbook, I just knew we’d all love it and that it would be the perfect accompaniment for this year’s dinner. I made a few changes (I just can’t resist) and ended up with a dish that we all loved. These potatoes are creamy, cheesy, rich and delicious!

Irish Potato Casserole

  • 6 – 8 medium Russet potatoes
  • 8 oz. cream cheese, softened
  • 1 c. sour cream
  • 1/4 c. butter, melted
  • 1 1/2 t. salt
  • 1 t. garlic powder
  • 1/2 t. black pepper
  • 1/2 t. paprika
  • 1 c. shredded cheese

1. Peel potatoes and cut into small cubes. Add to a large pot of boiling water. Boil for about 15 minutes, until potatoes are tender. Drain.

2. Meanwhile, combine cream cheese, sour cream, melted butter and seasonings and stir until thoroughly combined. Stir in cooked, drained potatoes. Transfer to a casserole dish. (You can refrigerate at this point until baking, if desired.)

3. Cover potatoes with shredded cheese and bake at 350 degrees for 20-25 minutes, until cheese is completely melted.

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Dijon Roasted Potatoes and Broccolini

Broccolini is one vegetable I’d really like to start inculding in more meals around our house. We all really enjoy its flavor and texture and it’s a nice change of pace from our usual vegetable side dishes. When I made this Dijon Roasted Potatoes and Broccolini dish the other night, it was eaten up in a hurry. The hint of dijon mustard was really a nice complement to both the potatoes and the broccolini. If you’re not sure about trying broccolini, you can definitely use this method with just potatoes.

Dijon Roasted Potatoes and Broccolini

  • 1/3 c. olive oil
  • 1/4 c. Dijon mustard
  • 4 – 6 large red skinned potatoes
  • Salt and pepper, to taste
  • 1/2 lb. broccolini

Combine olive oil and Dijon mustard in a small bowl. Whisk until combined. Refrigerate until using.

+ 30 minutes baking time  Wash potatoes and cut each into 6 wedges. Place in a large bowl and season to taste with salt and pepper; toss to combine. Pour all but 2 tablespoons of the oil/mustard combination on top and stir until potatoes are coated. Spread onto a foil lined baking sheet and bake at 375 degrees for 30 minutes.

+ 10 minutes baking time  Toss broccolini with remaining oil/mustard mixture. Remove potatoes from the oven after they’ve cooked for 30 minutes and add broccolini throughout. Return to oven and bake about 10 more minutes, until potatoes and broccolini are tender.

Have you ever tried broccolini? What’s your favorite way to eat it?

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