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Stone Crab Claws with Cilantro Butter

 Stone Crab Claws with Cilantro Butter Stone Crab Claws with Cilantro Butter This Stone Crab Claws with Cilantro Butter recipe highlights the naturally sweet and tender meat of stone crab claws, paired with a rich, citrusy cilantro butter for dipping. It’s an elegant seafood dish that’s perfect for entertaining or as a luxurious treat. Ingredients (Serves 4) For the Stone Crab Claws: 2 pounds stone crab claws, cooked and chilled Lemon wedges (for serving) For the Cilantro Butter: 1/2 cup unsalted butter, melted 2 tablespoons fresh cilantro, finely chopped 1 tablespoon fresh lime juice 1 clove garlic, minced 1/4 teaspoon smoked paprika (optional, for a smoky flavor) Salt and freshly ground black pepper, to taste Instructions 1. Prepare the Cilantro Butter In a small saucepan over low heat, melt the butter. Stir in the chopped cilantro, lime juice, minced garlic, smoked paprika (if using), salt, and pepper. Keep the butter warm over low heat, stirring occasi...
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Greek Potatoes with Lemon Vinaigrette

 Greek Potatoes with Lemon Vinaigrette Recipe


Greek Potatoes with Lemon Vinaigrette Recipe

These Greek-inspired roasted potatoes are seasoned with a tangy lemon vinaigrette and packed with Mediterranean flavors. Perfect as a side dish or light meal.

Ingredients:

For the Potatoes:

  • 2 pounds baby potatoes (or Yukon Gold potatoes, cut into wedges)
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Lemon Vinaigrette:

  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1 tablespoon olive oil
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon honey (optional for sweetness)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh chopped parsley (for garnish)
  • 1 tablespoon feta cheese (optional, for topping)

Instructions:

  1. Preheat the Oven:

    • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

  2. Prepare the Potatoes:

    • Wash the baby potatoes thoroughly and cut them into wedges (or use whole baby potatoes if you prefer).
    • In a large bowl, toss the potatoes with olive oil, oregano, garlic powder, salt, and black pepper. Ensure the potatoes are evenly coated with the seasoning.

  3. Roast the Potatoes:

    • Spread the potatoes in a single layer on the prepared baking sheet.
    • Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden and crispy on the outside and tender on the inside. You may want to flip them halfway through cooking for even roasting.

  4. Prepare the Lemon Vinaigrette:

    • In a small bowl, whisk together the lemon juice, olive oil, dijon mustard, honey (if using), salt, and black pepper until the vinaigrette is well emulsified.

  5. Assemble the Dish:

    • Once the potatoes are done, remove them from the oven and place them in a serving dish.
    • Drizzle the lemon vinaigrette over the hot potatoes and toss gently to coat them evenly.

  6. Garnish and Serve:

    • Garnish with freshly chopped parsley and sprinkle with crumbled feta cheese (if desired) for an extra Mediterranean touch.

Serving Suggestions:

  • Serve these Greek potatoes as a side dish with grilled chicken, lamb, or fish.
  • Pair with a Greek salad or tzatziki for a complete Mediterranean meal.

These Greek Potatoes with Lemon Vinaigrette are fresh, vibrant, and full of zesty flavors—perfect for any occasion! Enjoy!

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