Hamdi Saidani Bobby Flay Lemon Potatoes recipe is made with Yukon Gold potatoes, Meyer lemon, Dijon mustard, and fresh herbs with a prep time of 15 minutes and a total cook time of 30 minutes it serves 4.
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💛 Why You’ll Love This Lemon Potatoes Recipe:
- Bright Citrus Flavor: The Meyer lemon vinaigrette infuses the potatoes with a zesty tang, elevating their taste to a whole new level of freshness.
- Creamy Texture: Thanks to the addition of crème fraîche, these potatoes boast a luxurious creaminess that melts in your mouth with every bite.
- Herbal Infusion: Freshly chopped parsley, oregano, and chives add layers of aromatic herbiness, enhancing the overall flavor profile of the dish.
❓ What Is Bobby Flay Lemon Potatoes Recipe?
Bobby Flay Lemon Potatoes are a delectable side dish crafted with Yukon Gold potatoes infused with the vibrant flavors of Meyer lemon. This dish boasts a creamy texture, courtesy of crème fraîche, and a zesty, herbaceous taste from fresh parsley, oregano, and chives.
🥔 Bobby Flay Lemon Potatoes Ingredients
For The Meyer Lemon Vinaigrette
- 2tablespoons Meyer lemon juice
- 1½teaspoons Dijon mustard
- ¼cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1teaspoon finely chopped fresh flat-leaf parsley leaves
- ½teaspoon finely chopped fresh oregano
For The Potatoes
- 2pounds Yukon Gold potatoes, peeled and diced
- Kosher salt
- ½cup crème fraiche
- Finely grated zest of 1 Meyer lemon
- 2tablespoons finely chopped fresh flat leaf parsley
- 2teaspoons finely chopped fresh oregano
- 2teaspoons finely chopped fresh chives
- Ground black pepper
🥣 How To Make Bobby Flay Lemon Potatoes
- Whisk the mustard and lemon juice together in a medium bowl until they are well mixed. Slowly add the olive oil and whisk until the mixture is smooth. Add salt and pepper to taste. Put the parsley and oregano in and mix them in.
- Add potatoes to a medium-sized saucepan. Fill the pan with cold water until it’s two inches deep. Add one tablespoon of kosher salt. Turn down the heat to a simmer, cover, and cook for about 20 minutes, or until the potatoes are soft when pierced. To dry the potatoes well, put them back in the pan, drain them well, and then stir them around a few times over low heat.
- Put in chives, lemon juice, crème fraîche, parsley, and oregano. Add salt and pepper to taste. Use a potato masher to gently mash the ingredients together. Potatoes can be kept in a warm oven for up to 30 minutes with the lid on if you want to. Move the dish to a bowl and drizzle Meyer lemon dressing over it while it’s still hot.
💭 Recipe Tips:
- Ensure you use Meyer lemons for the authentic zesty flavor.
- Don’t overcook the potatoes; they should be soft but not mushy.
- Opt for Greek yogurt as a healthier alternative to crème fraîche.
- Adjust the amount of lemon juice according to your taste preference.
- Experiment with different herb combinations for a personalized touch.
🥗 What To Serve With Lemon Potatoes?
Serve lemon potatoes with grilled lamb, Chicken Marsala, or Jambalaya for a Mediterranean-inspired meal pair them with a Greek salad, tzatziki sauce, or steamed vegetables complement the meal with a glass of chilled white wine or iced tea.
🎚 How To Store Leftovers Lemon Potatoes?
- In The Fridge. To store leftovers lemon potatoes place them in an airtight container in the refrigerator for up to 3 days.
- In The Freezer. For freezing spread cooled leftovers lemon potatoes on a baking sheet freeze until solid, then transfer to a freezer bag for up to 3 months.
🥵 How To Reheat Leftovers Lemon Potatoes?
- In The Oven: Place leftovers lemon potatoes in a baking dish cover them with foil and reheat at 350°F for 15-20 minutes.
- In The Microwave: Transfer leftovers lemon potatoes to a microwave-safe dish cover them with a damp paper towel, and heat on high for 2-3 minutes.
- In The Skillet: Reheat leftovers lemon potatoes in a skillet over medium heat until warmed through about 5-7 minutes.
FAQ’S
How Do I Prevent Lemon Potatoes From Becoming Too Tangy?
To prevent lemon potatoes from becoming too tangy, adjust the amount of lemon juice used according to your preference and the acidity of the lemons. Start with less juice and gradually add more to taste.
How Do I Achieve A Creamy Texture In Lemon Potato Recipes?
To achieve a creamy texture in lemon potato recipes, use ingredients like crème fraîche, Greek yogurt, or sour cream. These dairy products add richness and smoothness to the dish when mixed with the potatoes.
Can I Use Dried Herbs Instead Of Fresh Ones For Lemon Potatoes?
Yes, you can use dried herbs instead of fresh ones for lemon potatoes. However, keep in mind that dried herbs are more concentrated in flavor, so you’ll need to use them sparingly to avoid overpowering the dish.
Can I Make Lemon Potatoes Ahead Of Time?
Yes, you can make lemon potatoes ahead of time. Simply prepare the dish as directed, then allow it to cool completely before storing it in an airtight container in the refrigerator. When ready to serve, reheat the potatoes in the oven, microwave, or on the stovetop until warmed through.
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Bobby Flay Lemon Potatoes Nutrition Facts
Amount Per Serving
- Calories: 250
- Total Fat: 12g
- Saturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 15mg
- Sodium: 200mg
- Total Carbohydrates: 30g
- Dietary Fiber: 4g
- Sugars: 3g
- Protein: 5g
Bobby Flay Lemon Potatoes
Description
Bobby Flay Lemon Potatoes recipe is made with Yukon Gold potatoes, Meyer lemon, Dijon mustard, and fresh herbs with a prep time of 15 minutes and a total cook time of 30 minutes it serves 4.
Ingredients
For The Meyer Lemon Vinaigrette
For The Potatoes
Instructions
- Whisk the mustard and lemon juice together in a medium bowl until they are well mixed. Slowly add the olive oil and whisk until the mixture is smooth. Add salt and pepper to taste. Put the parsley and oregano in and mix them in.
- Add potatoes to a medium-sized saucepan. Fill the pan with cold water until it’s two inches deep. Add one tablespoon of kosher salt. Turn down the heat to a simmer, cover, and cook for about 20 minutes, or until the potatoes are soft when pierced. To dry the potatoes well, put them back in the pan, drain them well, and then stir them around a few times over low heat.
- Put in chives, lemon juice, crème fraîche, parsley, and oregano. Add salt and pepper to taste. Use a potato masher to gently mash the ingredients together. Potatoes can be kept in a warm oven for up to 30 minutes with the lid on if you want to. Move the dish to a bowl and drizzle Meyer lemon dressing over it while it’s still hot.
Notes
- Ensure you use Meyer lemons for the authentic zesty flavor.
- Don’t overcook the potatoes; they should be soft but not mushy.
- Opt for Greek yogurt as a healthier alternative to crème fraîche.
- Adjust the amount of lemon juice according to your taste preference.
- Experiment with different herb combinations for a personalized touch.