HERBES DE PROVENCE ROASTED POTATOES
Provided by Giada De Laurentiis
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees F.
- Add the potatoes, sliced onion, olive oil, herbes and salt to a rimmed baking sheet. Toss well to coat evenly. If cut, arrange the potatoes so they are cut-side down on the baking sheet. Place in the lower third of the oven and bake until golden brown and the potatoes are tender, 25 to 35 minutes. Serve warm.
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.
HERBES DE PROVENCE
Although Herbes de Provence can be found in most grocery stores, it is easy to prepare your own mixture. The combinations can vary, but thyme and savory are generally used; rosemary is included for lamb preparations. Lavender adds a pleasantly pungent aroma.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes about 1/3 cup
Number Of Ingredients 6
Steps:
- Combine herbs, and store in an airtight container at room temperature.
HERBS DE PROVENCE
This is my version of Herbs de Provence after looking at many different recipes. This goes great in salads, fish, chicken, beef and pork. The fragrance is amazing!
Provided by Mariposa
Categories World Cuisine Recipes European French
Time 5m
Yield 100
Number Of Ingredients 11
Steps:
- Grind rosemary and fennel seed in a spice grinder; transfer to a mixing bowl. Stir savory, thyme, basil, marjoram, lavender, parsley, oregano, tarragon, and bay powder with the rosemary and fennel. Store in an air-tight container between uses.
Nutrition Facts : Calories 1.7 calories, Carbohydrate 0.3 g, Fiber 0.2 g, Protein 0.1 g, Sodium 0.4 mg
NEW POTATOES WITH HERBES DE PROVENCE, LEMON AND COARSE SALT
Herbs de Provence is a specific combination generally consisting of rosemary, thyme, basil, savory, chervil, mint, marjoram, oregano, and sometimes lavender. If you do not have some on hand, simply use dried rosemary; it's a safe bet. Try to buy new potatoes that are 1 1/2" in diameter for this dish. If they are much bigger, cut in half before boiling. From The Mediterranean Vegan Kitchen.
Provided by Bev I Am
Categories Potato
Time 27m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Place the potatoes in a large sauce pan or medium stockpot with salted water to cover; bring to a boil over high heat.
- Reduce the heat to a gentle boil and cook until potatoes are just tender, about 10 minutes, depending on size.
- Drain and set aside to cool slightly.
- In a large nonstick skillet, heat oil over medium-high heat.
- Add the herbs de Provence, and cook, stirring constantly, for about 10 seconds.
- Add drained potatoes, coarse salt, and lemon juice; stir well to coat.
- Cook tossing and stirring constantly, until the potatoes are heated through, 1- 2 minutes.
- Season with pepper to taste.
- Serve immediately.
- For advance Preparation: You can boil the potatoes and let them stand for up to one hour at room temperature before completing the recipe.
- Or, you can refrigerate the boiled potatoes overnight.
- Bring them to room temperature and finish the recipe.
Nutrition Facts : Calories 150.3, Fat 3.6, SaturatedFat 0.5, Sodium 321.5, Carbohydrate 27.5, Fiber 2.9, Sugar 2.4, Protein 3.2
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.
ROASTED POTATOES WITH HERBES DE PROVENCE
Make and share this Roasted Potatoes With Herbes De Provence recipe from Food.com.
Provided by Lvs2Cook
Categories Potato
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375º.
- Place potatoes in a roasting pan. Pour oil over potatoes and sprinkle with pepper and herbs de Provence.
- Stir potatoes to coat all sides. Bake, uncovered, for about 1 hour or until potatoes are fork tender. Stir occasionally while roasting.
Nutrition Facts : Calories 418.7, Fat 14.2, SaturatedFat 1.9, Sodium 76.6, Carbohydrate 67.8, Fiber 7.3, Sugar 5.5, Protein 8.1
HERBS DE PROVENCE
Provided by Food Network
Yield 1 cup
Number Of Ingredients 7
Steps:
- In a small mixing bowl, combine all the ingredients together. Store in an air-tight container.
HERBES DE PROVENCE NEW POTATOES
Simply divine! Elegant potato dish with aromatic herbes de Provence. I love making this with Recipe #218312!
Provided by JelsMom
Categories Potato
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Place potatoes in stockpot & cover with salted water. Bring to boil over high heat.
- Cook 8-10 minutes until potatoes are just tender. Drain and set aside.
- In large skillet , heat oil over medium heat. Add herbs de Provence.
- Cook, stirring constantly, 10-15 seconds.
- Add drained potatoes, coarse salt, and lemon juice; toss to coat.
- Cook 2-3 minutes & remove from heat. Sprinkle with pepper and flaked sea salt.
HERBES DE PROVENCE POTATO GRATIN
Steps:
- Preheat the oven to 400 degrees F.
- Peel and wash the potatoes and slice them really thinly using a plastic mandoline.
- Generously butter a 12-inch ovenproof baking or gratin dish (about 2 1/2 to 3-quarts).
- In a small saucepan, bring the half-and-half, garlic cloves and herbes de Provence to a simmer. Season, to taste, with salt and pepper. Remove the garlic cloves. Set aside.
- Arrange the potatoes in an overlapping layer on the bottom of the dish. Season the layer generously with salt and pepper. Scatter lightly with some of the grated cheese. Make another potato and cheese layer, finishing with a most generous cheesing.
- Press the layers down gently. Pour the half-and-half mixture over the potato layers and fill the dish up to the top of the potatoes. Cover the dish loosely with foil so it is not touching the cheese on top and bake 30 minutes, uncover and bake another 10 to 15 minutes until the cheese is bubbly and nicely browned.
- Let cool for 20 to 30 minutes before serving.
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
HERBED NEW POTATOES
Categories Herb Potato Side Sauté Steam Passover Quick & Easy Kosher Vegan Bon Appétit Sugar Conscious Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 4
Steps:
- Steam potatoes until tender, about 9 minutes. (Can be made 2 hours ahead. Let stand at room temperature.)
- Heat oil in large skillet over medium-high heat. Add garlic and stir 30 seconds. Add potatoes and herbs; sprinkle lightly with salt and pepper. Sauté until potatoes are heated through and golden, about 8 minutes. Season with salt and pepper. Transfer to bowl and serve.
ROASTED HERB NEW POTATOES
Make and share this Roasted Herb New Potatoes recipe from Food.com.
Provided by Vina7737
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients on a large baking sheet with sides.
- Toss to coat potatoes evenly with oil and herbs.
- Turn potatoes so that cut side is down.
- Sprinkle with salt and freshly ground black pepper.
- Roast in a 375 degree oven for 30 minutes or until done.
- Serve with any oil/butter/herb mixture left in pan.
HERBED POTATOES
Provided by Marian Burros
Categories dinner, weekday, side dish
Time 10m
Yield 3 servings
Number Of Ingredients 9
Steps:
- Melt butter in small saucepan; stir in flour and cook about one minute, stirring. Remove from heat and stir in stock with rosemary, thyme and pepper. Return to heat and continue cooking until mixture thickens.
- Remove from heat and stir in cheese and yogurt.
- Cut hot potatotes in quarters or halves and stir in sauce.
Nutrition Facts : @context http, Calories 247, UnsaturatedFat 3 grams, Carbohydrate 35 grams, Fat 7 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 272 milligrams, Sugar 6 grams, TransFat 0 grams
NEW POTATOES WITH GARLIC AND HERBS
Provided by Florence Fabricant
Categories easy, side dish
Time 35m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Put the potatoes in a saucepan, cover with water and boil until tender, 10 to 15 minutes. Drain.
- Heat the olive oil in a heavy nonstick skillet. Add the potatoes. Cook for a few minutes over medium-high heat, until the cut sides of the potatoes just begin to turn golden. Add the garlic and scallions. Cook a minute or so longer, until the garlic softens, then add the chervil and parsley.
- Season to taste with salt and pepper and serve.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 6 grams, Carbohydrate 44 grams, Fat 7 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 619 milligrams, Sugar 2 grams
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