New Potatoes In White Sauce Recipe 39

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NEW POTATOES IN WHITE SAUCE RECIPE - (4.4/5)

Provided by msippigrl

Number Of Ingredients 5



New Potatoes in White Sauce Recipe - (4.4/5) image

Steps:

  • Cover potatoes with water then add 1 tsp. salt and bring to a boil over medium/medium-high heat; cook until just tender. (Do not overcook or they will fall apart in the sauce.) Drain some of the water off, if needed, so that the potatoes are only about half covered. Stir 1 1/4 cups of the milk into the potatoes and bring back up to a boil. Meanwhile, in a small mixing bowl whisk together the remaining 3/4 cup milk and the flour until completely smooth. Once potatoes are boiling again, pouring in a thin stream while stirring rapidly, add the flour mixture to the potatoes and cook until thickened on medium/medium-low heat, stirring frequently. If sauce is not thick as preferred, it can be adjusted by whisking together a little more milk and flour and stirring it into the potatoes and sauce. When thickened, season with salt and freshly cracked black pepper. Add butter and cover the pot until it melts. Serve with fried pork chops or baked ham and fresh, hot cornbread!

3 pounds red new potatoes, peeled or scraped, then cut into 1 to 1 1/2" chunks (leave whole if small)
2 cups whole milk or half-and-half
1/2 cup all-purpose flour
Salt and black pepper, to taste
5 tablespoons margarine or salted butter

NEW POTATOES IN WHITE SAUCE RECIPE - (3.8/5)

Provided by msippigrl

Number Of Ingredients 7



New Potatoes in White Sauce Recipe - (3.8/5) image

Steps:

  • Cover potatoes with water then add 1 teaspoon salt and bring to a boil over medium/medium-high heat; cook until just tender. (Do not overcook or they will fall apart in the sauce.) Drain some of the water off, if needed, so that the potatoes are less than half covered. Stir 1 1/4 cups of the milk into the potatoes and bring back up to a boil. Meanwhile, in a small mixing bowl whisk together the remaining 3/4 cup milk and the flour until completely smooth. Once potatoes are boiling again, pouring in a thin stream while stirring rapidly, add the flour mixture to the potatoes and cook until thickened on medium/medium-low heat, stirring frequently. If sauce is not thick as preferred, it can be adjusted by whisking together a little more milk and flour and stirring it into the potatoes and sauce. When thickened, season with salt and freshly cracked black pepper. Add butter and cover the pot until it melts. Pour into a serving bowl and garnish with parsley, if desired. Great accompaniment for pork chops or baked ham and cornbread.

3 pounds red new potatoes, peeled or scraped, then cut into 1 to 1 1/2" chunks (can leave whole if small)
1 teaspoon salt
2 cups whole milk or half-and-half
1/2 cup all-purpose flour
Salt and black pepper, to taste
1/3 stick (5 1/2 tablespoons) margarine or salted butter
Parsley for garnish, optional

BABY NEW POTATOES WITH CREAMY PARMESAN SAUCE

Baby potatoes are boiled, drained and then covered with a creamy cheese sauce. All is done on the stovetop and ready in about 20 minutes. Simple and yummo!

Provided by Marie

Categories     Potato

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 8



Baby New Potatoes With Creamy Parmesan Sauce image

Steps:

  • Cover potatoes with water, bring to a boil, lower heat, cover and simmer until tender, about 8 minutes.
  • Drain and cover to keep warm.
  • In saucepan over medium high heat, melt butter, whisk in flour, then milk, stirring constantly until thick.
  • Season sauce with salt, black pepper and nutmeg.
  • Stir in cheese.
  • Pour sauce over potatoes and stir to coat.

18 small new potatoes, unpeeled and cut in half
2 tablespoons butter
2 tablespoons flour
1 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
1/3 cup grated parmesan cheese

NEW POTATOES AND ANCHOVY SAUCE

Make and share this New Potatoes and Anchovy Sauce recipe from Food.com.

Provided by JustJanS

Categories     Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8



New Potatoes and Anchovy Sauce image

Steps:

  • Place potatoes in a saucepan and cover with cold water. Bring to the boil covered, over a medium high heat. Reduce to medium and cook until tender, about 15 to 20 minutes.
  • Meanwhile, make the sauce.
  • Melt the butter in a heavy-based saucepan over a medium heat. Add the garlic, anchovies and onions; stir until the anchovies form a paste texture-about 2 minutes.
  • Reduce heat to very low and add the sour cream, yogurt and parsley. Stir continuously until heated through. Do not boil.
  • Place the potatoes in a warm serving bowl and pour the sauce over to coat.
  • Serve immediately.

Nutrition Facts : Calories 499.6, Fat 8.2, SaturatedFat 4.7, Cholesterol 28.5, Sodium 387.6, Carbohydrate 93.9, Fiber 11.6, Sugar 5.7, Protein 15.1

12 small new potatoes, scrubbed (about 750g)
1 tablespoon butter
2 big garlic cloves, crushed
8 anchovy fillets
1/3 cup thinly sliced green onion
1/2 cup light sour cream
1/2 cup plain yogurt
1/4 cup chopped fresh parsley

SAVORY ROASTED NEW POTATOES

Recipe is from the Colorado Collage, Junior League of Denver, Colorado. Love the combination of the paprika, garlic and rosemary rub and then the worcestershire sauce sprinkled on top.

Provided by DailyInspiration

Categories     Potato

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 8



Savory Roasted New Potatoes image

Steps:

  • Place potatoes in a large heavy-duty zip-top plastic bag. Combine rosemary and next 4 ingredients; add to bag. Seal bag securely, and shake until potatoes are coated evenly. Spread potatoes in a single layer in an ungreased 15 x 10 x 1 inch jellyroll pan.
  • Combine oil and Worcestershire sauce; drizzle over potatoes. Bake, uncovered, at 375 degrees for 45-50 minutes or until potatoes are tender, stirring occasionally.

16 small new potatoes, unpeeled and quartered
2 tablespoons fresh rosemary, minced
1 teaspoon garlic, minced
1/2 teaspoon hot Hungarian paprika
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 cup olive oil
1 tablespoon Worcestershire sauce

POTATOES WITH HOT SAUCE

Once the highland indians had learned the art of cheese making from the Spanish, they began sprucing up their boiled potatoes with creamy cheese sauces. Potatoes with Hot Sauce is a peppery version created by Bolivian Indians. Recipe comes from Classic International Recipes. I suggest you take a test bite of the chili pepper you are using to judge how much chili pepper you want in your sauce. I've found there is quite a variety of "heat intensity" that varies even among the same variety of pepper. I like mine spicy, so sometimes I increase the chili pepper, or even add a little cayenne.

Provided by breezermom

Categories     Potato

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12



Potatoes With Hot Sauce image

Steps:

  • Potatoes:.
  • In a covered saucepan, cook the potatoes in a small amount of boiling salted water for 20 to 25 minutes or until tender. Transfer to a serving bowl; keep warm.
  • Meanwhile, separate the egg yolk from the white. Chop the yolk and white separately. Set both aside.
  • Sauce:.
  • In a saucepan, cook the onion and chili pepper in hot oil till tender but not brown.
  • Stir in the flour and salt. Cook and stir for 1 minute.
  • Add the evaporated milk all at once; cook and stir till thickened and bubbly. Cook and stir 1 minute more.
  • Add egg yolk, cheese, and lemon juice, stirring till the cheese is melted. Pour hot sauce over the potatoes.
  • Garnish with hard-cooked egg white, peanuts, and olives, if desired.

5 medium potatoes, peeled and quartered (5 cups)
1 hard-cooked egg
2 tablespoons onions, finely chopped
2 teaspoons green chili peppers, finely chopped
1 tablespoon cooking oil
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 (13 ounce) can evaporated milk (1 2/3 cups)
1 cup mozzarella cheese, shredded (4 oz)
1 teaspoon lemon juice
1/4 cup peanuts, chopped (optional)
1/4 cup ripe olives, pitted and sliced (optional)

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