Recipe: Yummy Potatoes with lemon, herbs and sprouts 🌿

Potatoes with lemon, herbs and sprouts 🌿. Great recipe for Potatoes with lemon, herbs and sprouts 🌿. I love this dish, it's so zesty and tasty and equally good hot or cold - a nice side dish with Greek or Lebanese salads or vegetable stew. Toss potatoes with lemon-and-herb mixture until evenly coated.

On one hand, some consider sprouted potatoes perfectly safe to eat, as long as you remove the sprouts. On the other, many warn that sprouted potatoes are toxic and cause food poisoning — and. Potatoes should show a slight resistance when poked with a paring knife or a cake tester. You can have Potatoes with lemon, herbs and sprouts 🌿 using 9 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Potatoes with lemon, herbs and sprouts 🌿

1. It's of potatoes.
2. It's of herb stock (see recipe).
3. You need of lemon (juice and zest).
4. It's of 1 teaspoon of coriander seeds and/or mustard seeds.
5. You need of garlic.
6. It's of turmeric powder or grated fresh root.
7. Prepare of fresh herbs - chopped (mint, coriander and parsley are perfect).
8. You need of sprouts.
9. It's of salt (salt flakes are perfect).

Drain potatoes and transfer to a large bowl. These lemon herb roasted potatoes are absolutely delightful, made with olive oil, melted butter, garlic, lemon juice, herb and honey. Adding a bit of honey really makes the potatoes so much more delicious as the bottom part of these roasted potatoes became caramelized, ahhh, heavenly. Toss potatoes with herbs, olive oil, garlic, lemon zest and juice, and salt and pepper, to taste.

Potatoes with lemon, herbs and sprouts 🌿 step by step

1. Peel and chop the potatoes, I usually chop in half if they are small or wedges if the potatoes are large. Boil the potatoes in veg stock (you can use water if you prefer) until cooked through and al dente. Drain and allow to cool a little until the outside of the potatoes are dry..
2. Add a splash of oil to a pan (I use a mini wok) to a fairly high heat. Gently place the potatoes. Allow the outsides to crisp a little before turning. When the outsides are crispy add the coriander and/or mustard seeds until they pop. Add the garlic, it can crisp but be careful not to pure. Add the turmeric and toss to make sure all of the potatoes are coated. Remove from heat. Sprinkle with lemon juice..
3. Transfer to a serving dish. Sprinkle with salt flakes, lemon zest (if you have an unwaxed lemon!) chopped herbs and sprouts just before serving. Serve with a slice or wedge if lemon..

Spread vegetable mixture in a single layer on a foil-lined baking sheet coated with cooking spray. Sprinkle vegetables with parsley, chives, dill, lemon zest strips, and lemon juice; toss. I love lemon potatoes from my neighborhood Greek restaurant and this recipe is just about as close as you can get to theirs! I definitely will be making this again!!! (The only thing I did different was use vegetable stock instead of chicken because I'm a vegetarian. In a small bowl, whisk lemon juice, garlic, mustard, honey and remaining oil and salt until blended.