Bobby Flay's Lemon Potatoes Recipe (2024)

Looking for ways to use a bag of Meyer lemons (from Costco!?), this recipe is a great twist on usual mashed potatoes. The lemon peel and dressing makes them brighter and lighter, and they go very well alongside seared fish like tuna. Lacking crème fraiche I swapped in the usual sour cream -- no problems.

Sour cream will work fine. The only time it's not a good substitute for creme fraiche is when the recipe calls for brining it to a boil. Sour cream doesn't hold up as well as creme fraiche does in that situation.

Love these potatoes! They are perfect with his Roquefort chicken thighs.

Followed this exactly and it was delicious with cod cakes and salad. Lots of leftovers for pot roast and/or soup.

Everybody loved. Unusually, I didn't change a thing.

Simply fabulous - thin-skinned potatoes don't even need to be peeled if you like a chunky mash.

Used two wedges of my preserved Meyer lemons, finely chopped. Such a delicious flavor.

Fresh out of creme fraiche so used plain, full fat yogurt instead, and substituted regular lemon with a bit of maple syrup as another cook suggested. Delicious! Will use this recipe next time we have halibut.

I sub sourcream for Greek yougurt when baking & never have a problem various baking sites recommend this substitution so I'm going to guess this woul work as well. I also read the notes on various recipes and people do this all the time. It may a bit thicker so you may want to thin the potatos a bit with Milk. I can't wait to try this recipe sounds great. I hope this helps.

tasty accompaniment to fried smelt. I used parsley and mint as the herbs, a dab of yogurt instead of creme fraiche, and sweetened my non-Meyer lemons with a dash of maple syrup.

This was popular with my Grandkids Next time I think I would prefer mint to Oregano

Great recipe though I find the vinaigrette superfluous. Overpowers the spuds.

Use sour cream.

Really good - used sour cream bcz didn't have creme fraiche; added 1 Tbs of lemon juice also. No need for vinaigrette - superfluous.

Tried this and it is now in rotation as a family favorite! Great flavor. Didn't have Meyer Lemon Juice so just added zest to the regular lemon I juiced. Flavor was still wonderful!

This was wonderful but next time I will bake potatoes, scoop them and mix with remaining ingredients before adding the vinaigrette. That’s easier. (Julia Child baked her whipped potatoes.)

Forgot to mention that I used Greek yogurt rather than crème fraiche. As indicated in prior note, the potatoes were wonderful. Definitely something that I would serve to company.

This was wonderful! I didn't bother peeling the potatoes, & just smashed them with the cooking spoon (rather than using a potato masher). I had prepared the vinaigrette, herbs & lemon zest after dicing the potatoes. So the dish came together really quickly. Served with blackened tofu & roasted endive (NYT recipe - which was also fantastic!).

Best ever! I've made them twice now. The first time I had Meyer lemons, the second time I didn't, so I used regular lemons which were fine. I've used creme fraiche both times, which I find a bit more delicate than sour cream. These are even great cold with leftover vinaigrette. I'm going to try the recipe as a potato salad by cubing the potatoes and not mashing them, folding in the herbed creme fraiche and chilling before added the vinaigrette.

Warning: I made lots of tweaks to this recipe. Didn't have Yukon Golds, so subbed 2 1 lb russets (think it would be creamier w/ YGs). Didn't peel as I never do. Used sour cream, added a splash of whole milk & 2T butter to the mix & melted all of those to warm them up before adding to the taters....along with the vinaigrette. Delicious. Not exactly the recipe but hey - we're experimenting humans, no?

These potatoes are fantastic! I used small whole yukon golds and did not peel them. I used zest from both Meyer and Eureka lemons and used thyme, parsley and cilantro for herbs. The recipe is quite adaptable and the flavor is bright and creamy at the same time. Irresistible and easy.

A favorite with me.

I always read all the notes and I think this is one of the mostly highly reviewed recipes NYT Cooking has ever published. My potatoes turned out well--I would recommend more clarity around how much zest comes from one Meyer lemon. Like many other readers, I used regular lemons and I wondered about actual quantity of zest. Next time I will use more creme fraiche (or sour cream, or yogurt) than 1/2 cup. Delicious and different. Makes the tastebuds stand up and pay attention.

Can use mint and/or parsleyGreek yogurt or sour cream

Yummy as a side with fish; I had it with snapper. To me, it tastes a little like potato salad — would be good as a picnic side.

This was good...but I realized on Christmas that we are gravy-and-potatoes people. The vinaigrette just didn’t wow the table, as it was too far from gravy to really be a hit. The fresh herbs were a nice addition. Sour cream worked in place of the creme fraiche.

Hard to find Meyers lemons here on the Oregon coast so made do with regular. It's been a hit each and every time I make this dish. I especially like the fact that you don't have to break out the hand mixer to get the spuds all whipped up. They break up and get creamy and lumpy (all in a good way) and are perfect as is. Serving it with our prime rib this Christmas!

Without an easy source of Meyer lemons in the rustic West, I've made the dish twice with ordinary lemons and everyone loved it. These will be a go-to side dish from now on, though with both fresh oregano and fresh thyme a step or two out the kitchen door, I may throw other spices in the mix.