Hello from TINA KASHIAN! Armenians celebrate Christmas on January 6. My teen girls can never wait to open their presents and we opened them on December 25. But our traditional Christmas on my side was just celebrated this past weekend. One of our side dishes was these lemony potatoes. The potatoes are cooked in chicken broth but are not soggy. They are moist and tender, and you can taste all the lemon, garlic, and seasonings. The recipe is easy to prepare and goes well as a side dish to any meat or fish meal. Enjoy!
Ingredients:
2 lb potatoes (I used red bliss potatoes)
½ cup extra virgin olive oil
½ cup lemon juice
1 cup chicken broth
1 tbsp lemon zest
4 garlic cloves, peeled and minced
½ tbsp Italian seasonings
Salt and pepper to taste (I use 1 tsp salt and ¼ tsp
pepper)
Directions:
Preheat oven to 240 degrees F. Wash and cut the potatoes into chunks. Only peel them halfway. Pour the olive oil, lemon juice, chicken broth, lemon zest, garlic, Italian seasonings, salt, and pepper into a pan and mix well to combine. Add the potatoes and mix well.
What is your favorite potato or carb side dish? Please share!
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Not even her impending nuptials can keep Lucy Berberian, manager of her family-owned Kebab Kitchen, from the Jersey Shore’s annual Polar Bear Plunge. But her dive into the icy ocean is especially chilling when she finds a fellow swimmer doing the dead man’s float—for real . . .
Tina Kashian writes the Kebab Kitchen Mediterranean mystery series, and her first book, Hummus and Homicide, spent six weeks on the B&N bestseller list. Tina is an attorney and a mechanical engineer whose love of reading for pleasure helped her get through years of academia. Tina spent her childhood summers at the Jersey shore building sandcastles, boogie boarding, and riding the boardwalk Ferris wheel. She also grew up in the restaurant business, as her Armenian parents owned a restaurant for thirty years. Tina still lives in New Jersey with her supportive husband and two daughters.
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Our two standard go to carb side dishes are mac 'n' cheese and what we call scallop potatoes, which are more of a combination scallop potatoes and au gratin potatoes - a recipe hubby's mom made for as long as he can remember. We do love our potatoes for sure. Thank you for the recipe, which I will be trying. Never heard of this combination, but always looking for more ways to use potatoes.
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We love rice pilaf, but potatoes anyway they are served work for me! I roast baby potatoes often, but baked, mashed, smashed with a parmesan crust are also great. I am always on the lookout for new ideas. This recipe sounds delicious, so will be trying it soon. Thanks!
ReplyDeleteThese sound delicious, Tina! Thanks for the recipe.
ReplyDeleteSounds like a delicious cousin to melting potatoes. Garlic and broth are a great addition.
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