Marisas Stove Top Potatoes Recipes

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STOVE-TOP POTATOES

Use the tiniest whole red potatoes you can find for this potato dish, but if they aren't available, simply quarter the larger ones.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 4



Stove-Top Potatoes image

Steps:

  • Place the potatoes in a skillet filled with water to cover. Add the oil and garlic, bring to a boil, and cook at a rolling boil until the water has evaporated, about 15 to 20 minutes. Cook the potatoes 2 to 3 minutes more, until the skins are seared and golden, stirring the potatoes with a wooden spoon once or twice.
  • Divide among 4 plates and serve, sprinkled with parsley.

8 small red potatoes
1 tablespoon extra-virgin olive oil
3 garlic cloves, thinly sliced
2 tablespoons chopped fresh parsley

GARLIC HERB SKILLET POTATOES

Serve as a side dish for company or family. Sophisticated enough for an event, but easy enough for a weeknight dinner.

Provided by Beeaditude

Categories     Side Dish     Potato Side Dish Recipes

Time 25m

Yield 4

Number Of Ingredients 11



Garlic Herb Skillet Potatoes image

Steps:

  • Melt the butter and heat the olive oil in a large skillet over medium heat. Arrange the potato slices across the bottom of the skillet in a single layer. Cook without stirring for 5 minutes, or until the potatoes have begun to brown on the bottom.
  • Sprinkle potato slices with rosemary, thyme, oregano, parsley, and paprika. Turn the potatoes, and continue cooking 5 minutes, or until tender. Turn off the heat, and sprinkle the garlic and cayenne over the potatoes. Lightly toss for about 1 minute, until the garlic has softened.

Nutrition Facts : Calories 230.3 calories, Carbohydrate 39.9 g, Cholesterol 7.6 mg, Fat 6.5 g, Fiber 3 g, Protein 4.9 g, SaturatedFat 2.3 g, Sodium 32.4 mg, Sugar 1.4 g

1 tablespoon butter
1 tablespoon olive oil
4 russet potatoes, peeled and thinly sliced
1 teaspoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 teaspoon chopped fresh oregano
1 tablespoon chopped fresh flat-leaf parsley
¼ teaspoon paprika
salt and pepper to taste
1 ½ tablespoons minced garlic
⅛ teaspoon cayenne pepper

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