HERBED GARLIC POTATOES
My mom cooks from scratch and rarely uses a recipe. That's how I learned-a pinch of this, a dash of that. But it was actually my dad who invented the basis for this recipe. The potatoes fit any kind of meal from fancy to burgers-and everyone asks me for the recipe. -Sherry DesJardin, Fairbanks, Alaska
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain well. , In a large skillet, melt butter. Add the parsley, chives, tarragon and garlic; cook and stir over low heat for 1-2 minutes. Add the potatoes, bacon, salt and pepper; toss to coat. Cook until heated through, about 5 minutes.
Nutrition Facts : Calories 145 calories, Fat 9g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 269mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.
HERBY NEW POTATOES
Add a refreshing twist to new potatoes by adding the flavour of mint
Provided by John Torode
Categories Dinner, Side dish
Time 25m
Number Of Ingredients 3
Steps:
- Heat oven to 180C/fan 160C/gas 4. Heat a large heavy-based ovenproof, flameproof pan and add the oil. Drop the potatoes in the oil and cook for 5 mins, so they are coloured. Remove from the pan using a slotted spoon, draining the excess oil. Wipe the oil from the pan with kitchen paper, then return the potatoes to the pan. Put in the oven, and cook for a further 15 mins. Sprinkle over the mint and serve.
Nutrition Facts : Calories 195 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 0.8 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.02 milligram of sodium
HERB ROASTED NEW POTATOES
Pack your potatoes full of fresh summer herbs and enjoy outside in the sun
Provided by Mary Cadogan
Categories Dinner, Side dish, Supper
Time 1h
Number Of Ingredients 4
Steps:
- Heat oven to 200C/180C fan/gas 6. Rinse and dry the unpeeled new potatoes. Put 2-3 tbsp duck fat or olive oil in a roasting tin and put in oven for 10 mins to melt. Strip leaves from rosemary, oregano and sage and stir into tin with seasoning.
- Add potatoes and toss well. Roast for 40-50 mins, shaking tin a couple of times, until potatoes are crisp and tender. Sprinkle with sea salt and serve.
Nutrition Facts : Calories 121 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.35 milligram of sodium
BUTTERY HERBED POTATOES
Provided by Giada De Laurentiis
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Adjust an oven rack to the lower third of the oven and preheat the oven to 450 degrees F.
- Lay 2 large sheets of aluminum foil on a sheet pan. In a large bowl, combine the potatoes, onion, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Use a rubber spatula to toss well to coat. Divide the mixture in the middle of each of the foil sheets. Dot with the cubes of butter and place the rosemary sprigs on top. Bring the edges of the foil up and around the potatoes and seal tightly. Place the packets on a baking sheet and roast, until the potatoes are tender, 30 to 35 minutes.
HERB & BUTTER NEW POTATOES
Make and share this Herb & Butter New Potatoes recipe from Food.com.
Provided by Luby Luby Luby
Categories Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash potatoes thoroughly and cut in half.
- Place potatoes in medium saucepan.
- Cover with lightly salted water.
- Bring to a boil and cook until tender, about 15 minutes.
- Drain well.
- Add remaining ingredients and toss gently until potatoes are coated.
Nutrition Facts : Calories 235.7, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 96.2, Carbohydrate 30.2, Fiber 4, Sugar 1.4, Protein 3.8
HERBED NEW POTATOES
Steps:
- Pour water in a 3-quart saucepan. Add potatoes, bay leaves, peppercorns, butter, parsley and salt. Cover and simmer for 25 minutes or until fork tender.
HERBED POTATOES AND TOMATOES
Adding a chopped ripe heirloom tomato to a simple side dish of boiled buttered baby potatoes adds a fresh sweet-tart flavor and extra juices to soak into the potatoes.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Number Of Ingredients 0
Steps:
- Put 1 pound mixed baby potatoes in a medium pot; cover with cold water and season with salt. Bring to a boil; cook until tender, 15 minutes. Combine 2 tablespoons olive oil and 1 tablespoon melted butter in a large bowl. Add 1 chopped large heirloom tomato and 1 tablespoon each chopped parsley, chives and basil. Drain the potatoes; add to the bowl and toss. Season with salt and pepper.
NEW POTATOES WITH GRILLED ONION BUTTER
Steps:
- Preheat a charcoal or gas grill to high.
- Put the potatoes in a 2-quart pot. Add enough water to cover the potatoes by 2 inches and enough salt to make the water taste like seawater. Add the garlic and bay leaves.
- Bring the potatoes to a boil and then cook at a gentle simmer until they test tender when poked with a thin fork, 15 to 20 minutes, though it depends on the size and age of the potatoes. Drain the contents of the pot into a sieve set over a heavy bowl, filling the bowl with the hot water just to warm it. Throw out the water, drop the potatoes in the bowl and cover the bowl tightly with plastic wrap to keep the potatoes warm.
- As the potatoes cook, toss the onions with a little canola oil and salt and pepper and grill over medium-high heat until charred and soft. On the same grill, heat a cast-iron pan. Add the butter and cook until it browns. Remove from the heat, add the rosemary and give the pan a shake; the butter will foam. When it stops sizzling, add the onions to the butter and cook over low heat until they are very tender and the butter has taken on a pronounced oniony flavor.
- Remove the spent rosemary sprigs. Pour the butter and onion mixture over the warm cooked potatoes and serve right away.
HERBED NEW POTATOES
Steps:
- Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don't overcook! Toss with the herbs, and serve hot.
BUTTERED AND HERBED NEW POTATOES
This is a wonderful recipe that I got years ago from Graham Kerr, aka The Galloping Gourmet. I love that he always warmed a dish at the beginning to put the end product in. This is the recipe I first bought my heat deflector for. I also love his methods for cooking things -- such as to cover this with a cloth. The addition of mint makes this special. I hope you enjoy it -- we do!
Provided by Pianolady
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place a pot of water on to boil.
- Heat a vegetable dish.
- Pop the potatoes into the boiling water with a pinch of crystallized salt (the parsley stalk and mint stalk can be added).
- Cover with a tightly fitting lid.
- Boil for 20 minutes on high heat.
- Drain and submerge in cold running water.
- Put them between your hands and the skin will come away easily.
- Melt butter in the bottom of a pan.
- Place potatoes in the pan, roll to coat with butter, and cover with a clean cloth.
- Place over the lowest heat, using a heat pad to deflect direct contact, until potatoes are ready to serve.
- Wash the mint and parsley and chop (Can be done earlier unless you wish to boil the stalks with the potatoes).
- Remove the cloth and dust with the chopped mint and parsley.
- Place in the vegetable dish and serve.
- Enjoy!
STEAMED BUTTERY HERBED NEW POTATOES
I found this in an ad (junkmail). It's SO good with really fresh new potatoes from the farmer's market. I threw in some freshly chopped thyme as well and it was really nice.
Provided by Hey Jude
Categories Potato
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Steam the potatoes, covered, over boiling water until cooked, testing with a bamboo skewer to avoid splitting them, for about 15 minutes.
- Mix butter, herbs and salt and toss potatoes in the mixture until coated.
- Serve hot.
Nutrition Facts : Calories 278.1, Fat 11.8, SaturatedFat 7.4, Cholesterol 30.5, Sodium 116.7, Carbohydrate 39.9, Fiber 5.1, Sugar 1.8, Protein 4.8
HERBED NEW POTATOES
I make these potatoes often for my husband and me. They're easy to prepare and have a nice dill flavor. We eagerly await the start of farmers market season to get garden-fresh new potatoes. -Vi Neiding, South Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Remove a strip of peel from the middle of each potato. Place potatoes in a saucepan and cover with water. Bring to a boil over medium heat. Reduce heat; cover and simmer for 15-20 minutes or until tender. , In a small bowl, combine the remaining ingredients. Drain potatoes; add butter mixture and toss gently.
Nutrition Facts : Calories 188 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 367mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 3g fiber), Protein 4g protein.
BOILED NEW POTATOES WITH HERBS
I have done this with dried herbs in the winter but the fresh make it all special. This may be on another website but if so it was probably me that posted it.
Provided by Shahana
Categories Potato
Time 18m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- In saucepan, boil unpeeled potatoes until tender, about 15 minutes, drain.
- Add herbs, chives, lemon juice, oil and pepper.
- Mix lightly and serve.
Nutrition Facts : Calories 487.8, Fat 2.1, SaturatedFat 0.3, Sodium 122.6, Carbohydrate 108.5, Fiber 11.7, Sugar 8.8, Protein 12.9
HERBED POTATOES
No one will ever suspect that this rosemary-seasoned side dish starts with canned potatoes. "Fast ideas are a big part of my recipe file, and these buttery potatoes are a favorite," writes Jane Symens of Anchor Point, Alaska.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 3 servings.
Number Of Ingredients 6
Steps:
- In a large ungreased 2-qt. baking dish, combine all of the ingredients. Bake, uncovered, at 350° for 15-20 minutes or until heated through, stirring occasionally.
Nutrition Facts :
HERBED NEW POTATOES
For all those potato lovers...I've found one of the trillion ways to cook potatoes:P. This came from "Grandma's Kitchen: Treasured family recipes".
Provided by Vanessa
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Peel 1/2-inch strip around the center of each potato and immediately place potatoes in medium saucepan of cold water.
- Add enough additional water to the saucepan to cover the potatoes by 2 inches.
- Bring to a boil over medium-high heat.
- Boil until the potatoes are easily pierced by a fork but firm (20 minute approx.). Drain them.
- Do not overcook and cover to keep warm.
- Place the butter in a microwave-safe bowl and microwave on HIGH until melted.
- Stir in minced parsley and chives.
- Pour the butter mixture over the potatoes and toss to coat.
- Spoon the potatoes into a serving bowl and serve immediately.
- You can also sprinkle with chopped, cooked bacon and finely minced green onions.
Nutrition Facts : Calories 427.1, Fat 4.3, SaturatedFat 2.5, Cholesterol 10.1, Sodium 58.3, Carbohydrate 89.2, Fiber 11.3, Sugar 4, Protein 10.4
BUTTERED NEW POTATOES
Categories Potato Side Quick & Easy Boil Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 2
Steps:
- In a saucepan combine potatoes and water to cover by 1 inch and bring water to a boil. Simmer potatoes 10 minutes, or until tender, and drain well. Return potatoes to pan and toss with butter and salt and pepper to taste. Serve potatoes warm.
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- Boil potatoes: Place potatoes in a large pot of cold tap water with 1 tbsp salt. Bring to a boil over high heat, then lower heat to medium so they're simmering gently (this stops skin splitting). Cook for 10 - 15 minutes until there's no resistance when pierced with a knife. Alternatively, steam the potatoes.
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