TOURNED STEAMED POTATOES
Simple flavors of butter, lemon, and fresh herbs are used in this elegant French side dish.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Yield Serves 2
Number Of Ingredients 4
Steps:
- Put 1 cup water and some salt into a saucepan with a steamer basket inside and bring to a boil.
- Using a paring knife, peel the potatoes, turning as you peel off the skin, into a football shape.
- Add potatoes to the basket and steam until potatoes are knife-tender and the water has evaporated, about 20 minutes.
- Transfer the potatoes to a bowl and add 1 tablespoon butter, chopped herbs, and white pepper. Toss to coat. Serve warm.
PARSLEYED STEAMED POTATOES
Categories Potato Side Steam Thanksgiving Fall Parsley Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 3
Steps:
- Steam potatoes on a steamer rack set over boiling water, covered, until tender, 10 to 15 minutes. Toss with butter, parsley, and salt and pepper to taste.
STEAMED NEW POTATOES WITH MINT AND PARSLEY
Categories Potato Side Steam Quick & Easy Mint Sour Cream Parsley Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 5
Steps:
- In a steamer set over boiling water steam the potatoes, covered, for 10 to 12 minutes, or until they are just tender. While the potatoes are steaming, in a bowl stir together the mint, the parsley, the butter, the sour cream, and salt and pepper to taste. Add the potatoes to the herb mixture and toss them well.
PARSLEYED STEAMED POTATOES
Simple steamed potatoes are the classic accompaniment to an assertive entree. The creaminess of the butter and the brightness of the parsley balance out this easy side dish, allowing the rest of your meal to shine. Think of it as the foundation of a great plate.
Provided by Pierre Franey
Time 25m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Peel potatoes and place them on the rack of a steamer over boiling water. Cover and steam them for 15 minutes or until done.
- Remove potatoes from rack and place them in a small skillet. Add butter, parsley, salt and pepper. Toss and blend well. Serve immediately.
Nutrition Facts : @context http, Calories 76, UnsaturatedFat 1 gram, Carbohydrate 11 grams, Fat 3 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 211 milligrams, Sugar 1 gram, TransFat 0 grams
STEAMED POTATOES
My DH has to have this whenever I make his German Hamburger Patties. It is a recipe that his Mother and Oma always made. It is on the bland side but he likes to eat it with some ketchup.
Provided by teresas
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Peel and dice potatoes.
- Chop onion.
- Heat shortening in skillet.
- Add potatoes and onion.
- Fry until almost crisp.
- Add water.
- Cover skillet.
- Stir frequently.
- Steam until most of liquid is gone.
Nutrition Facts : Calories 183.3, Fat 6.5, SaturatedFat 1.6, Sodium 327.6, Carbohydrate 29.4, Fiber 3, Sugar 2, Protein 2.7
ROASTED SMASHED POTATOES
The key to perfect smashed potatoes is completely chilling the parboiled potatoes before smashing, which gives you plenty of time to infuse some butter with garlic and herbs for drizzling over top. Roasted, the potatoes will end up crispy, buttery, and crusty on the outside, with a light, fluffy interior. It's like taking the best parts of home fries, mashed potatoes, French fries, and potato pancakes, and smashing them all together.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 9h30m
Yield 16
Number Of Ingredients 8
Steps:
- Place potatoes into a 5-quart stockpot and cover with 3 quarts of cold water. Add kosher salt and bring to a simmer over high heat. Reduce heat to medium-low and simmer gently until potatoes are just tender, 15 to 20 minutes. Remove from heat and drain well. Let potatoes cool just until they're safe to handle.
- Transfer potatoes onto a sheet pan and continue cooling to room temperature. Make 4 or 5 shallow cuts down the sides of each potato, about every inch or so, to ensure the skin splits evenly when smashed. Refrigerate until completely chilled and ready to smash; 8 hours to overnight is best.
- Combine butter, sliced garlic, rosemary, and thyme in a small pan over medium heat. Cook, stirring occasionally, until butter melts and begins to bubble, and garlic softens and starts to turn translucent, 3 to 5 minutes. Remove from heat.
- Preheat the oven to 450 degrees F (232 degrees C). Line 2 metal baking sheets with silicone baking mats (such as Silpat®) and generously brush on some of the infused melted butter.
- Remove potatoes from the fridge and gently smash each between two pieces of plastic using a flat, heavy object until 1/2- to 3/4-inch thick. Season generously with salt, pepper, and cayenne on both sides, being careful not to break potatoes up into small pieces. Transfer onto a sheet pan, being careful not to overlap potatoes. Very generously drizzle and brush most of the melted butter on top.
- Bake potatoes in the preheated oven until well browned and crunchy around the edges, 35 to 45 minutes.
- Meanwhile, place the pan with the remaining garlic and herb butter back over medium-low heat. Cook, stirring, until garlic starts to turn a very light golden brown, 3 to 4 minutes. Remove from heat and reserve.
- Carefully transfer potatoes onto a serving platter and scatter over the golden brown slices of garlic. Crumble the toasted herbs on top if desired. Serve immediately.
Nutrition Facts : Calories 137.9 calories, Carbohydrate 19.9 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 2.6 g, Protein 2.6 g, SaturatedFat 3.7 g, Sodium 1915 mg
POMMES NATURES (STEAMED POTATOES)
Steps:
- Peel the potatoes and put them in a saucepan with water to cover. Add salt to taste and bring to a boil.
- Let simmer 20 minutes or until tender. Drain and serve.
Nutrition Facts : @context http, Calories 49, UnsaturatedFat 0 grams, Carbohydrate 11 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 198 milligrams, Sugar 0 grams
STEAMED BUTTERY HERBED NEW POTATOES
I found this in an ad (junkmail). It's SO good with really fresh new potatoes from the farmer's market. I threw in some freshly chopped thyme as well and it was really nice.
Provided by Hey Jude
Categories Potato
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Steam the potatoes, covered, over boiling water until cooked, testing with a bamboo skewer to avoid splitting them, for about 15 minutes.
- Mix butter, herbs and salt and toss potatoes in the mixture until coated.
- Serve hot.
Nutrition Facts : Calories 278.1, Fat 11.8, SaturatedFat 7.4, Cholesterol 30.5, Sodium 116.7, Carbohydrate 39.9, Fiber 5.1, Sugar 1.8, Protein 4.8
STEAMED POTATOES WITH THYME
Fragrant thyme adds complexity to tender potatoes.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 25m
Number Of Ingredients 4
Steps:
- Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Place potatoes in basket; reduce heat to a simmer. Cover, and cook until tender, 15 to 20 minutes.
- Transfer potatoes to a medium bowl. Add oil and thyme; season with salt and pepper, and toss.
Nutrition Facts : Calories 189 g, Fat 4 g, Fiber 3 g, Protein 4 g
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