ROASTED BABY POTATOES
Quick and easy recipe for roasted baby potatoes. Bake them at the same time as you cook your main dish! Can also be used as a quick appetizer! These were so good you don't even need butter or salt to taste. Made the mistake of having them done before the main dish and they were almost all gone by the time dinner started!
Provided by Jenny
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine potatoes, olive oil, garlic, rosemary, sea salt, and pepper in a bowl. Toss until potatoes are covered and garlic is evenly distributed. Transfer to a rimmed baking sheet.
- Bake on the bottom rack of the preheated oven, shaking every 5 minutes to prevent burning, until fork-tender, about 20 minutes.
Nutrition Facts : Calories 193 calories, Carbohydrate 30.2 g, Fat 6.9 g, Fiber 3.8 g, Protein 3.5 g, SaturatedFat 1 g, Sodium 90.6 mg, Sugar 1.3 g
BRINED BABY POTATOES
These potatoes are so good! You won't believe how much flavor the brining process adds. I've included instructions for roasting the potatoes which is healthier, but you can also fry them. They make a great side for any meal. We love them! I've included instructions for roasting the potatoes which is healthier, but you can also...
Provided by Tess Geer
Categories Vegetables
Time 20m
Number Of Ingredients 16
Steps:
- 1. Scrub potatoes. Combine all ingredients in a medium saucepan.
- 2. Bring to a boil over high heat. Reduce heat to low and simmer until the potatoes are just tender when pierced with a knife, usually about 12 minutes but check at 10 minutes.
- 3. Transfer potatoes and cooking liquid to a large metal bowl. Fill a second larger bowl halfway with ice. Nest the bowl containing the potatoes in the ice filled bowl until the potato cooking liquid is cool, refreshing the ice as necessary. Transfer the potatoes and the cooking liquid to a large metal bowl and nest that bowl in a second, larger, ice-filled bowl until the potato cooking liquid is cool. Refresh the ice when needed.
- 4. Once cool, transfer the potatoes and their cooking liquid to container, seal and refrigerate. The potatoes will keep for up to 1 week.They taste the best after after at least 24 hours in the brine.
- 5. To serve, preheat oven to 450. Remove potatoes from the brine, rinse thoroughly and pat dry. Cut larger potatoes in half. Toss potatoes with 3 tbs olive oil, 1 tsp dried rosemary, 1/8 tsp black pepper and 1/2 tsp kosher salt (optional). Spread potatoes on a foil covered baking sheet. Roast in a 450° oven until warmed through, about 10 minutes, turning potatoes halfway through..
SIMPLE BRAISED POTATOES
One doesn't usually think of braising as a technique for cooking potatoes, but one should. It's so easy, and yields the same comfort quotient of the mashed sort without all of the peeling, boiling and mashing. Onion, garlic and your choice of thyme or rosemary give them a little oomph. As with all potato dishes, don't forget to season well with salt.
Provided by Mark Bittman
Categories weekday, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Scrub the potatoes, then cut potatoes into 1-inch chunks.
- Heat 3 tablespoons butter in a deep skillet or broad pot over medium-high heat. Add potatoes, onions, garlic, a sprig of thyme or rosemary, and salt and pepper. Cook, stirring, until potatoes begin to turn golden, 10 minutes.
- Add good stock to barely cover the potatoes (about 2 cups). Bring to a boil, reduce heat and simmer, stirring occasionally, until potatoes are tender and liquid is reduced, about 30 minutes.
- Season to taste with salt and pepper, then serve garnished with thyme or rosemary.
Nutrition Facts : @context http, Calories 269, UnsaturatedFat 3 grams, Carbohydrate 44 grams, Fat 9 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 893 milligrams, Sugar 3 grams, TransFat 0 grams
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