Herbed Baby Potatoes With Lemon Vinaigrette Recipes

HERBED POTATO SALAD

Herbed Potato Salad image

Provided by Geoffrey Zakarian

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

2 pounds baby red potatoes, skin on
3 cloves garlic
Kosher salt
2 tablespoons minced fresh parsley
1 tablespoon minced fresh dill
1 tablespoon minced fresh tarragon
1 Fresno chile, seeds removed and finely chopped (about 1 tablespoon)
1 tablespoon minced fresh chives
2 tablespoons finely-minced shallot
2 tablespoons chardonnay vinegar
1 tablespoon lemon juice, plus additional to taste
1 tablespoon whole-grain mustard
1/2 teaspoon honey
1/4 teaspoon kosher salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil

Steps:

For the potato salad: Place the potatoes and whole garlic cloves in a large pot and cover by 2 inches with cold water. Season the water liberally with salt. Bring the potatoes to a simmer over medium heat and cook until fork-tender, 20 to 25 minutes. Drain the potatoes and garlic in a colander. Transfer to a sheet tray or cutting board. Gently press each potato and garlic clove to smash them and set them aside in a bowl, covering the bowl with aluminum foil to keep the potatoes warm.
For the vinaigrette: In a large bowl, whisk together the shallots, vinegar, lemon juice, mustard, honey, salt and a generous grinding of pepper. Slowly whisk in the olive oil to emulsify the vinaigrette.
Add the warm potatoes to the vinaigrette and toss to combine. Add the parsley, dill and tarragon to the potatoes. Toss to coat, seasoning with additional lemon juice and salt to taste. Transfer to a serving bowl and garnish with the Fresno chile and chives. Serve at room temperature or keep covered in the refrigerator overnight, tossing again before serving.

ROASTED BABY POTATOES WITH HERBS

Roasted Baby Potatoes With Herbs image

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

Ingredients

1/2 lb small red potato, scrubbed
1/2 lb small white potatoes, scrubbed
1 tablespoon herbes de provence, plus extra for garnish
3 garlic cloves, minced
1/4 cup extra virgin olive oil, plus extra for drizzling
salt & freshly ground black pepper

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

HERBED GARLIC POTATOES

Herbed Garlic Potatoes image

My mom cooks from scratch and rarely uses a recipe. That's how I learned-a pinch of this, a dash of that. But it was actually my dad who invented the basis for this recipe. The potatoes fit any kind of meal from fancy to burgers-and everyone asks me for the recipe. -Sherry DesJardin, Fairbanks, Alaska

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

15 small red potatoes (about 2 pounds), cut in half
1/3 cup butter, cubed
1/4 cup minced fresh parsley
2 tablespoons minced chives
1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
2 to 3 garlic cloves, minced
3 bacon strips, cooked and crumbled
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain well. , In a large skillet, melt butter. Add the parsley, chives, tarragon and garlic; cook and stir over low heat for 1-2 minutes. Add the potatoes, bacon, salt and pepper; toss to coat. Cook until heated through, about 5 minutes.

Nutrition Facts : Calories 145 calories, Fat 9g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 269mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.

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