NEW POTATOES WITH BLACK PEPPERCORN BUTTER
Provided by Michael Smith
Categories Dairy Herb Potato Side Spice Fall Summer Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Combine broth and peppercorns in small saucepan. Cover and simmer 30 minutes. Uncover and simmer until mixture is reduced to 1/4 cup, about 15 minutes. Add brandy; simmer until mixture is reduced to 3 tablespoons, about 10 minutes. Cool. Blend peppercorn mixture, butter, lemon juice, shallot and thyme in processor until peppercorns are finely chopped. (Can be made 2 days ahead. Chill. Use at room temperature.)
- Cook potatoes in pot of boiling salted water until tender, about 25 minutes. Drain. Quarter potatoes. Place in large bowl. Add onions and 1/4 cup peppercorn butter (reserve remaining peppercorn butter for another use); toss gently. Season to taste with salt.
GRILLED NEW POTATOES WITH TARRAGON BUTTER
Provided by Valerie Bertinelli
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat a grill to medium high.
- Mix the butter, tarragon, lemon zest, a large pinch of salt and a few grinds of pepper together in a small bowl.
- In a resealable plastic bag, toss the new potatoes with the olive oil, 1 teaspoon salt and a few grinds of pepper. Add the potatoes to the grill and cook, turning once or twice, until well-marked and tender, about 10 minutes.
- Serve the potatoes hot, topped with a generous spoonful of tarragon butter (remaining butter can be refrigerated up to 1 week).
NEW POTATOES WITH DILL BUTTER
Provided by Bon Appétit Test Kitchen
Categories Potato Side Fourth of July Picnic Vegetarian Kid-Friendly Quick & Easy Low Cal High Fiber Low Sodium Father's Day Backyard BBQ Root Vegetable Low Cholesterol Dill Butter Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 6 to 8 servings
Number Of Ingredients 5
Steps:
- Mash butter and 2 tablespoons dill in a small bowl. Season dill butter with salt and pepper. DO AHEAD: Can be made 1 week ahead. Cover and chill.
- Place potatoes in a large pot. Cover with cold water by 1"; season with salt. Bring to a boil; reduce heat to medium and simmer gently until tender, 10-12 minutes. Drain.
- Transfer hot potatoes to a medium bowl; add dill butter and 1 tablespoon water. Toss, adding water by teaspoonfuls as needed, until butter lightly coats potatoes with a glossy sauce. Season with salt and pepper and transfer to a serving bowl. Garnish with more dill and caraway seeds, if desired.
BLACK PEPPER HASSELBACK POTATOES
Prep these roast potatoes in the morning, then put them in the oven an hour before serving. They make a traditional Sunday roast a bit more special
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Side dish
Time 1h45m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/180C fan/gas 6. Rest each potato on a large serving spoon and cut widthways at 3mm intervals - cutting the potato on a spoon stops you slicing all the way through. Repeat with all the potatoes. Roughly grind the peppercorns with a pestle and mortar.
- Melt the butter and oil in a large roasting tin. Once sizzling, add the potatoes and pared lemon zest. Toss well so that all the potatoes get coated in the fat, then season well with salt and three quarters of the freshly ground black pepper. Roast on the bottom shelf of the oven for 1 hr-1 hr 15 mins until golden and tender. Discard the lemon zest and scatter over the remaining pepper to serve.
Nutrition Facts : Calories 415 calories, Fat 25 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium
SALT-BAKED NEW POTATOES WITH PINK-PEPPERCORN BUTTER
This way of cooking recently harvested new potatoes, by burying them in a plaster of damp salt and baking them, is a triple pleasure: effortless, tasty and very fun. The salt crust seasons the potatoes perfectly, just as it would if you'd boiled or steamed them in salted water, but the airtight seal concentrates their special flavor and texture. They come out dense, waxy and almost creamy. Bring the pan of cooked potatoes to the table right from the oven as is, so everyone can puzzle over the curious-looking white crust, and then delight over the discovery of the piping hot little beauties revealed inside once the surface is cracked. Dig them out and swoop through the butter before popping into your mouth, their skins so paper-thin they snap when you bite into them. Their appeal is irresistible.
Provided by Gabrielle Hamilton
Categories dinner, vegetables, side dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 400 degrees. Wash the potatoes.
- In a large bowl, mix the salt, rosemary needles, peppercorns and 1 cup water together with your hands, crushing the peppercorns a little between your fingers and bruising the rosemary needles to release their sticky oil, making a moist, fragrant and pink-and-green speckled sand. (You might have to add a few splashes of water if the mixture needs more moisture to feel like wet sand.)
- Transfer a little less than half this salt mixture into the bottom of a wide, shallow, heavy ovenproof skillet or casserole to make a salt bed about 1/2-inch thick.
- Nestle the potatoes into the sand, close to one another but not quite touching, if possible.
- Pack the rest of the salt mixture over the nestled potatoes, and rub and brush and smooth it with your hands until you have tightly encased the potatoes in a little salt sarcophagus. The rounded tops of the potatoes will just show as bumps under the salt cast.
- Bake the potatoes for 30 to 40 minutes, until a cake tester easily pierces the potatoes and tests warm on your chin or the back of your hand. The salt casing will dry and harden like clay - and smell delicious while baking.
- While the potatoes roast, prepare the compound butter: Grind the peppercorns in a mortar and pestle with the whole branches of rosemary to create an oily, coarse powder. Remove the bruised rosemary sprigs, shaking off any clinging pink peppercorns, and discard. (You just want to extract the oily flavor from the rosemary, not the needles themselves.) In a small bowl, mash the oily peppercorn powder with the salted butter using a fork until well blended.
- To serve, rap the salt-packed potatoes forcefully on a sturdy surface that can handle it, to crack the salt crust from the force. A few solid raps will loosen the potatoes inside. If the cast needs a little more help, use a regular dinner knife like a spade to just pop open the salt crust along its fault lines. The potatoes are easily plucked from the dry salt. Set out with the compound butter in a small bowl on the side.
LEMON-BUTTER NEW POTATOES
With an abundance of potatoes in our garden each summer, I often make this easy recipe. We love the combination of parsley and spices, and the lemony butter sauce. They make a great accompaniment to grilled fish. -Sandra McKenzie, Braham, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Peel a strip from around each potato. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or just until tender., Meanwhile, in small saucepan, melt butter. Stir in the lemon juice, salt, lemon zest, pepper and nutmeg. Drain potatoes and place in a serving bowl. Pour butter mixture over potatoes; toss gently to coat. Sprinkle with parsley.
Nutrition Facts : Calories 238 calories, Fat 15g fat (10g saturated fat), Cholesterol 40mg cholesterol, Sodium 707mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein.
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.
NEW POTATOES IN BUTTER SAUCE
This is a simple new potato side dish that is easy to make. The butter sauce is opaque and silky with a mild onion taste.
Provided by Janice Nagle
Time 35m
Yield 4
Number Of Ingredients 4
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain potatoes and save about 1/2 cup cooking water in the pot.
- Add 2 or 3 potatoes pieces back into the pot with the cooking water and mash them to thicken the sauce a bit. Add butter and stir until melted. Stir in green onions. Return hot potatoes to the pot and stir gently until coated in the sauce.
- Let sit until potatoes soak up the butter sauce, 5 to 7 minutes. Season with salt and pepper if desired. Serve hot.
Nutrition Facts : Calories 308.8 calories, Carbohydrate 24 g, Cholesterol 61 mg, Fat 23.2 g, Fiber 4 g, Protein 3.6 g, SaturatedFat 14.6 g, Sodium 179.3 mg, Sugar 2.2 g
DUTCH OVEN RED POTATOES WITH BLACK PEPPERCORN BUTTER RECIPE
Provided by Cookie67
Number Of Ingredients 9
Steps:
- Mix the butter with the CREAMY PEPPERCORN and water. this can be done a couple of days in advance so the flavors meld. Place the potatoes in a kettle and cover with water. Bring to a boil and cook until tender, about 15-20 minutes, depending on the size of the potatoes. Drain, let cool and then quarter the potatoes. Heat the olive oil in a skillet over medium heat. Add the bell peppers, onions and mushrooms and cook until soft, about 10 minutes. Place your Dutch oven in the oven and preheat to 350. Add the potatoes, peppers, onion, and mushrooms and together with the seasoned butter and mix well. Cover and heat through for 45 minutes. When ready to serve, sprinkle with the cheese.
NEW POTATOES WITH BUTTER AND DILL
Easy, simple and delicious. These 'comfy' potatoes go great with fish. I like using the freshest, newest potatoes I can find for this - usually get them at the farmer's market.
Provided by Hey Jude
Categories Potato
Time 28m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Place potatoes in a small pot of salted water; bring to a boil and cook on low for 15-20 minutes, or until potatoes are just fork tender; drain well and set aside.
- Place butter, dill weed, pepper and salt to taste in the pot; return potatoes to the pot; heat over low heat, tossing frequently for 3 minutes or until butter melts and coats the potatoes.
Nutrition Facts : Calories 444.3, Fat 6.2, SaturatedFat 3.8, Cholesterol 15.3, Sodium 31.6, Carbohydrate 89.3, Fiber 11.3, Sugar 4, Protein 10.4
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.
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