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).
ROASTED NEW POTATOES WITH GARLIC
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield about 4 servings
Number Of Ingredients 6
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.
ROASTED TARRAGON & GARLIC POTATOES
This side dish is a snap to prepare, which makes it easy enough to serve any night of the week. It's also elegant enough to serve at a dinner party. I especially enjoy the flavor combination of garlic and tarragon.
Provided by MarthaStewartWanabe
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Place the potato pieces in a medium-sized tupperware container and add all other ingredients. Secure lid on container and shake until well combined.
- Dump out onto an ungreased cookie sheet and spread out into a single layer.
- Roast for 20 minutes and turn the potato pieces. Roast for another 15-20 minutes or until potatoes are cooked through and lightly browned.
Nutrition Facts : Calories 196.1, Fat 3.6, SaturatedFat 0.5, Sodium 158.5, Carbohydrate 37.7, Fiber 4.8, Sugar 1.8, Protein 4.4
TARRAGON POTATOES
These cubed, unpeeled red potatoes make an attractive side dish for any Christmas feast. Tarragon, onion and garlic give them terrific flavor.
Provided by Taste of Home
Categories Side Dishes
Time 1h30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, dissolve bouillon in water. Stir in the vinegar, oil, tarragon, garlic and pepper. Place the potatoes in a greased 11x7-in. baking dish. Add tarragon mixture and stir to coat. Sprinkle with onion., Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until tender.
Nutrition Facts :
ROAST NEW POTATO SALAD WITH CAPER & TARRAGON DRESSING
A classic potato salad updated with a herby soured cream dressing, perfect for serving with fish, barbecued meat and many an alfreso feast
Provided by Cassie Best
Categories Side dish
Time 1h10m
Number Of Ingredients 8
Steps:
- Heat oven to 220C/200C fan/gas 7. Put the potatoes in a large pan of water, cover and bring to the boil, then cook for 5 mins until tender. Drain well. Tip the potatoes onto a baking tray, toss in the oil, add some seasoning and cook for 45 mins until golden. Remove from the oven and leave to cool.
- Mix the dressing ingredients together in a large bowl. Add the potatoes and toss together to coat. Chill for up to 24 hrs or eat straight away.
Nutrition Facts : Calories 149 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
CREAMED NEW POTATOES
My mother always made this dish with sour cream, but I substituted buttermilk and added more herbs. Thyme and tarragon give these saucy potatoes a fresh taste I really enjoy. -Lillian Julow, Lawrenceville, GA
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place potatoes in a large saucepan and cover with water; add salt. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender., Meanwhile, in another saucepan, combine the cream cheese and buttermilk; cook and stir over medium heat until cheese is melted and mixture is smooth. Remove from the heat; add the onions, thyme, tarragon and pepper. , Drain potatoes and place in a serving bowl; add cream sauce and toss to coat. Sprinkle with parsley.
Nutrition Facts : Calories 292 calories, Fat 14g fat (9g saturated fat), Cholesterol 43mg cholesterol, Sodium 563mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 4g fiber), Protein 8g protein.
LEMON HORSERADISH NEW POTATOES
These are new potatoes served with a zesty sauce. This has been a longstanding favorite at our house. If you are in a hurry, just boil the potatoes and serve with the sauce.
Provided by numnum
Categories Side Dish Potato Side Dish Recipes
Time 1h10m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a 2 quart casserole dish in the oven. Stir in salt, pepper, horseradish and lemon juice. Place potatoes in dish and toss to coat with butter mixture.
- Cover and bake in preheated oven for 1 hour, or until potatoes are tender.
Nutrition Facts : Calories 240.7 calories, Carbohydrate 32.4 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 3.4 g, Protein 3.1 g, SaturatedFat 7.3 g, Sodium 763.3 mg, Sugar 2.1 g
NEW POTATOES
There were no refrigerators or freezers when I grew up, so we were eager to taste those first fresh vegetables from the garden-especially when served with our favorite Sunday dinner. Among the pork chops, fresh asparagus and rhubarb pie, these new potatoes, showered with freshly picked parsley, were a standout. -Marilyn Kutzli, Preston, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 12 servings.
Number Of Ingredients 3
Steps:
- Cook potatoes in boiling salted water for 20-30 minutes or until tender; drain. Cool for 5 minutes. Remove skins. In a large skillet over medium heat, cook and stir the potatoes in butter until lightly browned, about 20 minutes. Stir in parsley.
Nutrition Facts : Calories 177 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 88mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein.
RICH AND CREAMY POTATOES AU GRATIN
These are the easiest, creamiest potatoes au gratin I have ever had... YUM!
Provided by Celeste
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 1h30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place potatoes, garlic, and salt into a large pot, fill with enough water to cover, and bring to a boil. Reduce heat to medium, and simmer the potatoes until tender but not mushy, 8 to 10 minutes. With a slotted spoon, transfer about half the potatoes to a 9x13-inch baking dish.
- Pour half of the cream over the potatoes, season with black pepper and nutmeg, and sprinkle half of the Gruyere cheese onto the mixture. Top with the remaining potatoes; sprinkle again with black pepper and nutmeg. Pour on the remaining cream, and sprinkle with remaining Gruyere cheese.
- Bake in the preheated oven until the cheese topping is crisp and brown on top, about 1 hour.
Nutrition Facts : Calories 352 calories, Carbohydrate 32.1 g, Cholesterol 70.5 mg, Fat 20 g, Fiber 2.8 g, Protein 12.3 g, SaturatedFat 12.1 g, Sodium 330.5 mg, Sugar 0.2 g
POTATO-TARRAGON GRATIN
Make and share this Potato-Tarragon Gratin recipe from Food.com.
Provided by lazyme
Categories Potato
Time 16m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375ºF.
- Butter 8x8x2-inch glass baking dish.
- Combine potatoes, cream, milk, tarragon and nutmeg in heavy large saucepan.
- Season generously with salt and pepper.
- Bring to boil over medium heat.
- Reduce heat; simmer 4 minutes.
- Using slotted spoon, transfer potatoes to prepared dish.
- Pour cream mixture over.
- Bake until top is golden brown, potatoes are tender and cream mixture thickens, about 1 hour.
- Let stand 10 minutes.
- Sprinkle with parsley and serve.
Nutrition Facts : Calories 674.1, Fat 46.5, SaturatedFat 28.7, Cholesterol 169.1, Sodium 89.2, Carbohydrate 57, Fiber 6.5, Sugar 5.6, Protein 10.8
CREAMY AU GRATIN POTATOES
This is my husband's favorite dish, and he considers it a special occasion every time I make it. The creamy cheese sauce and the tender potatoes in this classic French dish combine to make a deliciously addictive experience. It's a great side dish with a roast pork loin or beef tenderloin. Add a green salad and French bread, and you have found the magic path to a man's heart. To avoid lumps in your sauce, add the milk just a little at a time as you stir the flour and butter. Experiment with different cheeses for variety.
Provided by CathyM
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 2h
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Butter a medium casserole dish.
- Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
- In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
- Bake 1 1/2 hours in the preheated oven.
Nutrition Facts : Calories 498.8 calories, Carbohydrate 49.3 g, Cholesterol 77.2 mg, Fat 25.4 g, Fiber 4.4 g, Protein 19.8 g, SaturatedFat 16 g, Sodium 683.4 mg, Sugar 9.1 g
CREAMED POTATOES
Make and share this Creamed Potatoes recipe from Food.com.
Provided by Chef Dudo
Categories Vegetable
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Boil the potatoes in the skin.
- Let cool and peel, cut in half.
- Melt butter (margarine) in a pan and briefly saute the potatoes.
- Pour over milk and cream and add salt.
- Cover and cook gently for appr 10 minutes (until it thickens).
- Add dill, gently mix.
- Serve with smoked fish.
Nutrition Facts : Calories 411.5, Fat 23.2, SaturatedFat 14.5, Cholesterol 76, Sodium 897.3, Carbohydrate 44.7, Fiber 5, Sugar 1.8, Protein 8.2
ROASTED NEW POTATOES WITH GARLIC AND TAMARIND
In this recipe, roasted potatoes are paired with classic flavors used in Western and Indian cooking: butter and garlic, the fruity acidity of tamarind and lime juice, and the sweetness of date syrup. The potatoes are sliced and cooked in a pot of salted water, which helps them develop a thin crust and creamy interior when roasted. They make a great side to almost any meal, and can easily take the place of a breakfast hash. The shallots here carry a milder bite, but a red onion can be substituted for a stronger taste. Do stick to tamarind paste, and avoid using thick, syrupy tamarind concentrates. They lack tamarind's fruitiness and carry a noticeable artificial aftertaste.
Provided by Nik Sharma
Categories vegetables, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees and place a rack in the top third of the oven.
- Scrub the potatoes under running water to remove any grit or dirt. Slice the potatoes in half lengthwise and place them in a medium saucepan. Fill the saucepan with enough water to cover them by 1 inch. Stir in 1 teaspoon salt and bring the water to a boil over medium-high heat. Boil for another 6 minutes until easily pierced with a sharp knife but still firm.
- Drain the water and place the potatoes in a large mixing bowl. Season with salt. Drizzle the oil and sprinkle the cumin over the potatoes, and toss to coat well. In a roasting pan or baking sheet lined with aluminum foil, spread the potatoes out, cut-side up. Roast on the upper rack of the oven, flipping halfway through roasting, until they turn golden brown and crispy, about 35 minutes.
- As the potatoes cook, mix the butter and garlic in a small bowl. Two or three minutes before the potatoes are done, pour the butter-garlic mixture over the potatoes and turn off the oven. Return the pan to the oven to cook in the residual heat for 2 to 3 minutes, being careful not to let the garlic burn. Remove the pan from the oven, and transfer the potatoes to a serving bowl.
- In a small bowl, mix the tamarind paste, date syrup and lime juice. When ready to serve, pour the mixture over the potatoes and toss to coat well. Top with the shallots, scallions, cilantro and green chile, if using. Serve warm.
GRATIN OF POTATOES WITH WHITE CHEDDAR AND TARRAGON
Categories Milk/Cream Potato Side Bake Casserole/Gratin Cheddar White Wine Winter Tarragon Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Butter 13x9x2-inch glass baking dish. Layer 1/3 of potatoes in prepared dish, overlapping slightly. Sprinkle with 1/3 of salt and 1/3 of pepper. Sprinkle with 1/3 of tarragon, then with 1/3 of cheese. Repeat layering twice more with remaining potatoes, salt, pepper, tarragon, and cheese.
- Whisk cream and wine in medium bowl to blend. Pour over potatoes. Bake uncovered until potatoes are tender when pierced with knife and top is golden, about 1 hour. Let gratin stand 5 minutes before serving.
TWICE-BAKED POTATOES WITH GOAT CHEESE AND TARRAGON
Provided by Molly O'Neill
Categories lunch, weekday, side dish
Time 2h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees. Put the potatoes on the oven rack and bake until very tender, about 1 hour. Protecting your hand with an oven mitt, slice the top third off of each potato and discard or save for another use. Being careful to leave the skins intact, use a spoon to gently scoop out the flesh from the potatoes and place it in a mixing bowl. Transfer the potato skins to a baking sheet.
- While the potato flesh is still hot, add the goat cheese and butter and use a potato masher or fork to mash them in. Continue to mash until the mixture is smooth. Stir in the milk and tarragon. Season to taste with salt and pepper.
- Pile the mashed potatoes back into the skins. Raise the oven temperature to 450 degrees. Sprinkle the Parmesan over the potatoes and bake until the tops are golden, 20 to 30 minutes.
Nutrition Facts : @context http, Calories 466, UnsaturatedFat 4 grams, Carbohydrate 69 grams, Fat 15 grams, Fiber 5 grams, Protein 17 grams, SaturatedFat 10 grams, Sodium 1030 milligrams, Sugar 4 grams, TransFat 0 grams
CREAMED NEW POTATOES
Make and share this Creamed New Potatoes recipe from Food.com.
Provided by pines506
Categories Potato
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place potatoes in saucepan and cover with water; add salt.
- Bring to a boil; reduce heat and cover and cook for 15-20 minutes or until tender.
- Meanwhile in another saucepan, combine the cream cheese and buttermilk; cook and stir ove rmedium heat until cheese is melted and mixture is smooth.
- Remove from the heat and add the onions, thyme, tarragon and pepper.
- Drain potatoes and place in a serving bowl; add cream sauce and toss to coat.
- Sprinkle with parsley.
Nutrition Facts : Calories 300.4, Fat 13.6, SaturatedFat 7.6, Cholesterol 43.3, Sodium 568, Carbohydrate 38.5, Fiber 4.9, Sugar 5.1, Protein 7.9
NEW POTATOES WITH CORNICHONS & CREAM
A rich side dish, perfect served alongside fish at your next dinner party
Provided by Stephen Terry
Categories Dinner, Side dish
Time 30m
Number Of Ingredients 5
Steps:
- Cook the potatoes in boiling salted water until tender. Drain and allow to cool on a tray (not under running water.) When cool enough to handle, cut in half or quarters, depending on size.
- In a saucepan, reduce the chicken stock by two-thirds. Pour in the double cream and reduce by half. Add the cornichons, parsley and some salt if needed, then add the potatoes. Coat the potatoes in the sauce and serve in a bowl.
Nutrition Facts : Calories 235 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.31 milligram of sodium
SARATOGA POTATOES
In "America Cooks," by the 1940s food writers Cora, Rose and Bob Brown, the trio declared: "A century ago, when Saratoga Springs was in its heyday as a fashionable resort, specialties from there swept the country, and one of them, Saratoga Chips, will endure as long as there are spuds left to slice." They were partly right. The recipe has endured, all right, but Saratoga vanished from the name. We now call them potato chips.
Provided by Amanda Hesser
Categories quick, weekday, appetizer, side dish
Time 40m
Yield Serves 8 as an hors d'oeuvre, 4 to 6 as a side dish
Number Of Ingredients 3
Steps:
- Slice the potatoes 1/8-inch thick (or thinner); use a mandoline if you have one. Soak the potato slices in cold water until ready to fry, then drain and dry them thoroughly on a towel.
- Fill a large sauté pan with ½ inch olive oil. Place over medium-high heat; the oil is ready when it browns a breadcrumb in 30 seconds (or try this this cold oil method). Drop a few potato slices at a time into the oil and fry until the edges begin to brown, 3 to 4 minutes, then turn the slices and brown the other side, 1 to 2 minutes. Drain on a baking sheet lined with paper towels. Keep warm in a 175-degree oven while you fry the rest of the potatoes.
- Just before serving, pile the potatoes into a bowl and season with salt, tossing to disperse the seasoning.
Nutrition Facts : @context http, Calories 280, UnsaturatedFat 17 grams, Carbohydrate 22 grams, Fat 21 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 344 milligrams, Sugar 2 grams
STEAMED POTATOES AND CARROTS WITH TARRAGON BUTTER
Steaming these vegetables keeps their earthy flavors intact and results in a just-right level of tenderness. Tarragon butter coats the finished side dish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 7
Steps:
- Stir together butter, parsley, chives, and tarragon in a small bowl until smooth. Season with salt and pepper. Butter can be refrigerated, covered, up to 2 days.
- Fill a medium pot fitted with a steamer insert with 2 to 3 inches water. Bring water to a simmer over medium-high heat. Add potatoes to insert; sprinkle with 3/4 teaspoon salt, and cover. Reduce heat to medium-low. Steam until potatoes are just tender, about 15 minutes. Add carrots; cover, and steam until vegetables are tender when pierced with a knife, about 5 minutes.
- Transfer to a serving platter. Spoon about 2 tablespoons tarragon butter over vegetables. Serve immediately with remaining butter on the side.
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