There is so much more that you can do withpotatoes than make fries with them and these Lemon, Garlic and Herb potatoes are bursting with flavour, and perfect for your next BBQ or picnic
To assemble the dish, pile some of the crushed potatoes into a warm serving dish, place a salmon fillet on top, scatter with some more fresh chives and some big juicy parsley leaves, finish with some good olive or rapeseed oil, salt and pepper
Leaving the skins on the potatoes and sprinkling with parmesan ensures a crispy outside. Everyone has their own way of cooking roast potatoes, they are a classic British staple to accompany a Sunday lunch
Gammon steaks / chicken / pork steaks with barbecue sauce. Lemon and Garlic Chicken ‘Dump’ Recipe. Chicken wrapped in parma ham with some homemade tomato sauce
I played it safe and made Rosemary & Garlic Lamb Burgers from BBC Good Food. The family absolutely loved my Greek Lamb Burgers withLemon Mayonnaise so this recipe will be made a lot I’m sure
Instead of getting better, I am feeling progressively worse and I am writing this post huddled under the living room sofa throw (a massively chunky knit affair) with a bowl of steaming Greeklemon chicken soup by my side
This simple recipe for Lemon & Herb Parmentier potatoes is a great accompaniment to lots of dishes such as a roasted chicken, as a side dish for a BBQ or even with a piece of pan fried fish
Serve with a refreshing cocktail such as this Lemonade Gin and Tonic or this wonderful Paloma. In the week we were gone, our garden hit a growth spurt, and we have lots of potatoes, courgettes, tomatoes, berries, and overgrown lettuce trees (even the rabbits are intimidated by them)
Slow roasted one-pot Greek chicken withpotatoes, lemon and oregano. Now the one thing about Greek cooking is – do not be stingy with the olive oil or the lemons
Add to a large bowl and repeat with the other half. 800g (28oz) of white potatoes, peeled and chopped. 13 cloves of garlic, crushed. 1Place potatoes in a saucepan of boiling hot water and parboil for 8-10 mins. 1Drain water, add half the potatoes to a metal sieve and carefully shake, so it lightly roughs up the potatoes on the edges. 1Add the garlic and parsley to the potatoeswith a couple of sprays of oil and toss to coat evenly. 1Line a large baking tray with some parchment paper and spread the potatoes out evenly. 1Season well with sea salt
600g (21oz) of yellow fleshed baby potatoeswith skins. 13 cloves of garlic. 1fresh chopped Italian parsleyAdd the potatoes (with skins) and garlic to a saucepan, cover with water and then place over a medium heat and bring to a boil. Cover and simmer for approx 12 mins until a fork slides through the potatoes easily. 1Roughly mash and then add in the cheese, season with salt and black pepper and mix to combine. 1Top with some freshly chopped Italian parsley
and slice the cooked potatoes thinly then line the bottom of the dish with. fork into them with just a little bit of resistance then follow my instructions
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