New Potatoes In Garlic Butter Recipes

Steps:

• Place potatoes in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 15-20 minutes or until tender. Transfer to a serving bowl. , Combine the butter, garlic, parsley, salt and pepper; pour over potatoes and toss to coat. ,

Steps:

• Add potato to salted water in a large saucepan. Cook, covered, 10 minutes or until tender. Drain. (Do NOT overcook the potatoes- they will be mushy!).
• Meanwhile, melt the butter in a small skillet over medium-high heat.
• Add garlic and salt (optional). Cook, stirring constantly, for 3 minutes or until garlic is tender.
• Add parsley, pepper, and dill (optional). Pour over potatoes, tossing gently to coat.
• Enjoy!

Steps:

• Stir together butter and garlic. Arrange half of the potatoes in
• single layer on square of double-thickness heavy-duty foil.
• Dot potatoes evenly with half of the butter mixture; season with salt and pepper.
• Seal package securely.
• Repeat with remaining potatoes.
• Roast directly on hot coals or on grill at High setting for 40-45 minutes or until tender, turning packages occasionally.

Steps:

• Bring the potatoes to the boil in enough lightly salted water to cover.
• Turn the heat to a very low simmer and cook until fork tender. This could take 30 minutes.
• Drain and add the butter, mint, garlic and salt and pepper to the pot. With the lid on, toss gently to cover the potatoes with the seasoned butter.
• Use parsley if you don't have or like mint, or use a mix of both if you wish.

Steps:

• Put the potatoes, garlic, bay leaf, and peppercorns in a large saucepan, add cold water to cover by about an inch and season generously with salt,. Bring to a boil, lower the heat, and simmer until potatoes are fork tender, about 5 to 8 minutes depending on their size.
• Drain and discard the garlic, bay leaves, and peppercorns. Halve the potatoes, if large, toss with the butter and season with salt, and pepper, to taste. Keep warm.
• Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved

Steps:

• Preheat oven to 375 degrees F.
• Half the potatoes lengthwise and cut them into 1-inch-wide wedges. In a medium bowl, toss the potatoes with the butter and 1 teaspoon of salt. Spread the potatoes out on a roasting pan large enough to hold them in a single layer. (Arrange the potatoes cut-side down, to ensure crisply browned edges.)
• Roast the potatoes until golden brown, about 45 minute. Add the garlic and stir to coat the potatoes evenly. Continue to roast until the potatoes and garlic are evenly browned, about 15 minutes more. (Take care that the garlic doesn't burn.) Remove from the oven and mix with the parsley. Season with salt and pepper to taste. Serve.

Steps:

• Place the potatoes in a 2-qt. microwave-safe dish. In a small bowl, combine the butter, seasoned salt, paprika, parsley and garlic; pour over potatoes and toss to coat., Microwave, uncovered, on high for 8-10 minutes or until potatoes are tender, stirring frequently.

Steps:

• Preheat the oven to 200°C/gas mark 6.
• Put the head of garlic on to a piece of foil and roast in the preheated oven for about 40 minutes, until soft.
• Meanwhile, scrub the potatoes and put them into a saucepan. Pour over boiling water, add salt and cook them for 15 minutes.
• Melt the butter in a small saucepan. Drain the potatoes and crush them roughly.
• Squeeze out the soft garlic from the cloves and add it to the melted butter with the finely chopped rosemary.
• Toss the crushed potatoes in the garlic butter mixture and season well. Drizzle with the olive oil.
• Place in an ovenproof dish and roast until golden brown and crisp on the top. Scatter a layer of freshly grated pecorino (if using) over the top before serving.