Baby Potatoes In Sea Salt With Herb Salsa Recipes
BABY POTATOES IN SEA SALT WITH HERB SALSA
These herb-crusted new potatoes and piquant salsa are perfect partners in this tasty tapas or side dish
Provided by Lizzie Harris
Categories Buffet, Canapes, Side dish, Snack, Starter
Time 55m
Number Of Ingredients 6
Steps:
- Put the potatoes in a frying pan wide and deep enough so that they sit in an even layer (don't cut the baby potatoes in half, otherwise they will absorb the salt and be too salty to eat). Pour over just enough water to cover (about 300ml) and add the salt.
- Bring to the boil and simmer gently for 40 mins until the potatoes have cooked. When the water begins to evaporate, give the pan a shake to coat the potatoes in the salt. Once the water has gone completely and the potatoes are covered in a light salty crust, they are ready to serve.
- Meanwhile, make the herb salsa. Chop the herbs finely, tip into a bowl and mix in the vinegar, oil and garlic. Taste and season as required. Serve the potatoes with a little salsa drizzled over and the rest served separately for dipping.
Nutrition Facts : Calories 259 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 3.9 milligram of sodium
ROASTED BABY POTATOES WITH HERBS
I got this recipe off the Food Network from Giada De Laurentis. Excellent accompaniment to any meat dish, and so simple!
Provided by Lazarus
Categories Potato
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F.
- Put the potatoes into a large bowl.
- In a small bowl, whisk the herbs, garlic, and oil together until blended.
- Pour over the potatoes. Sprinkle generously with salt and pepper, then toss to coat.
- Transfer the potatoes to a large heavy baking dish, spacing them evenly apart.
- Roast the potatoes until they are tender and golden, turning them occasionally with tongs for approx 1 hour.
- Transfer the roasted potatoes to a platter
- Optional: Drizzle with additional extra-virgin olive oil and herbes de Provence. Serve warm or hot.
Nutrition Facts : Calories 210.1, Fat 13.6, SaturatedFat 1.9, Sodium 7.5, Carbohydrate 20.6, Fiber 2.5, Sugar 0.9, Protein 2.4
ROASTED BABY POTATOES WITH HERBS AND GARLIC
I like to mix different types of potatoes for this, my all-time favorite roasted potato recipe. The only extra time it takes is at the market, for the cashier to price a different item. Use whichever varieties you find or prefer, and serve this as a side to nearly any meat or fish dish. And it's just as easy for a crowd as it is for two people.
Yield 4 to 6 side-dish servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. In a large bowl, whisk the oil, herbes de Provence, and garlic to blend. Add all of the potatoes and 1 teaspoon each of salt and pepper, and toss to coat. Using a slotted spoon, transfer the potatoes to a large, heavy baking sheet, spacing evenly. Set the bowl aside (do not clean the bowl).
- Roast the potatoes until they are tender and golden, turning them occasionally, about 1 hour. Transfer the roasted potatoes to the reserved bowl and toss to coat with any herb oil remaining in the bowl. Season the potatoes with more salt and pepper to taste. Transfer to a large bowl and serve.
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