Sandra This delicious Bobby Flay Lemon Potatoes recipe is the perfect side dish for any meal. Creamy and zesty with the fresh flavors of Meyer lemon, herbs, and crème fraîche, these potatoes are both comforting and bright. Easy to make with common ingredients, they add a vibrant touch to your dinner table.
Bobby Flay Lemon Potatoes Ingredients
For the Potatoes:
- 2 pounds Yukon Gold potatoes, peeled and diced
- Kosher salt
- ½ cup crème fraîche
- Finely grated zest of 1 Meyer lemon
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 2 teaspoons finely chopped fresh oregano
- 2 teaspoons finely chopped fresh chives
- Freshly ground black pepper
For the Meyer Lemon Vinaigrette:
- 2 tablespoons Meyer lemon juice
- 1 ½ teaspoons Dijon mustard
- ¼ cup extra-virgin olive oil
- 1 teaspoon finely chopped fresh flat-leaf parsley
- ½ teaspoon finely chopped fresh oregano
How To Make Bobby Flay Lemon Potatoes
- Make the Vinaigrette: In a medium bowl, whisk the Dijon mustard and the Meyer lemon juice together until they are well combined. While whisking constantly, slowly drizzle in the olive oil until the mixture is smooth and emulsified. Stir in the parsley and oregano, and season with salt and pepper to taste. Set aside.
- Boil the Potatoes: Place the peeled, diced potatoes in a medium-sized saucepan. Fill the pan with cold water until it covers the potatoes by about two inches. Add one tablespoon of kosher salt. Bring to a boil, then reduce the heat to a simmer, cover, and cook for about 20 minutes, or until the potatoes are very tender when pierced with a fork.
- Dry and Mash: Drain the potatoes well in a colander. Return the empty pot to the stove over low heat for a moment to evaporate any remaining water, then return the drained potatoes to the hot, dry pot. Let them sit for a minute to steam dry.
- Combine and Finish: Add the crème fraîche, lemon zest, chives, parsley, and oregano to the pot. Season with salt and pepper to taste. Use a potato masher to gently mash all the ingredients together until just combined and still slightly chunky.
- Serve: Transfer the hot potatoes to a serving bowl and drizzle the Meyer lemon vinaigrette over the top just before serving.
Recipe Tips
- How to get perfectly creamy, not watery, potatoes? The most important secret is to steam dry the potatoes. After draining, returning them to the hot, dry pot for a minute allows all the excess surface moisture to evaporate. This means the potatoes can absorb the crème fraîche without becoming watery.
- Why use Meyer lemons? Meyer lemons are a key ingredient for the authentic flavor of this dish. They are less acidic and have a sweeter, more floral aroma than regular lemons, which gives both the potatoes and the vinaigrette a unique, bright flavor.
- What’s the best tool for mashing? For a slightly chunky, rustic texture as intended in this recipe, a simple hand masher is the perfect tool. Avoid using a blender or food processor, which will overwork the starch and turn your potatoes into a gluey paste.
- How do I prevent a gluey texture? Do not overmix the potatoes. Once you add the crème fraîche and herbs, mash gently just until everything is combined. Overworking the potatoes releases too much starch, which is the number one cause of a gluey texture.
What To Serve With Lemon Potatoes
These creamy and zesty potatoes are a sophisticated side dish that pairs wonderfully with a variety of main courses. Serve them alongside:
- Roasted Chicken or a pan-seared chicken breast
- Grilled Salmon or other flaky fish
- A perfectly cooked steak or pork chop
- Lamb chops
How To Store Lemon Potatoes
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat: The best way to reheat is on the stovetop over low heat. Add a generous splash of milk or cream and stir frequently until they are hot and have returned to a creamy consistency.
Lemon Potatoes Nutrition Facts
- Serving: 1 serving
- Calories: 420 kcal
- Carbohydrates: 35g
- Protein: 6g
- Fat: 28g
- Saturated Fat: 12g
- Sodium: 850mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Crème fraîche is a cultured cream that is rich, thick, and has a mild, tangy flavor. As the recipe notes suggest, a full-fat plain Greek yogurt or sour cream are good substitutes if you can’t find it.
Yes. You can prepare the mashed potatoes completely and store them in an airtight container in the fridge. You can also make the vinaigrette ahead of time and store it separately. Reheat the potatoes on the stove with a splash of milk, then transfer to a bowl and drizzle with the vinaigrette just before serving.
For the smoothest, most classic, and creamy texture, peeling is essential. If you prefer a more rustic, “smashed” potato style, you can leave the skins on Yukon Gold potatoes as their skin is very thin and tender.
Bobby Flay Lemon Potatoes Recipe
Description
A bright and creamy take on mashed potatoes, featuring tender Yukon Golds mashed with crème fraîche and fresh herbs, then finished with a zesty Meyer lemon vinaigrette.
Ingredients
Instructions
- Make the vinaigrette by whisking the mustard and lemon juice, then slowly streaming in the olive oil. Stir in the herbs and season.
- Peel and dice the potatoes. Boil them in salted water for about 20 minutes until very tender.
- Drain the potatoes well and return them to the hot pot to steam dry for a minute.
- Add the crème fraîche, lemon zest, and all the fresh herbs to the pot.
- Gently mash everything together until just combined. Season with salt and pepper.
- Transfer the hot potatoes to a serving bowl and drizzle with the lemon vinaigrette before serving.
Notes
- The most important tip for this recipe is to steam dry the potatoes after boiling and to use hot milk or cream; this is the secret to a creamy, not gummy, texture.
- For the best, most restaurant-quality mash, use a potato ricer instead of a traditional masher.
- Do not overmix the potatoes once you add the liquid, as this will make them gluey.
- For the best flavor, be generous with the salt, both in the cooking water and when you season at the end.
