BUTTERY HERBED POTATOES
Provided by Giada De Laurentiis
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Adjust an oven rack to the lower third of the oven and preheat the oven to 450 degrees F.
- Lay 2 large sheets of aluminum foil on a sheet pan. In a large bowl, combine the potatoes, onion, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Use a rubber spatula to toss well to coat. Divide the mixture in the middle of each of the foil sheets. Dot with the cubes of butter and place the rosemary sprigs on top. Bring the edges of the foil up and around the potatoes and seal tightly. Place the packets on a baking sheet and roast, until the potatoes are tender, 30 to 35 minutes.
HERBED COUNTRY BREAKFAST POTATOES
Make and share this Herbed Country Breakfast Potatoes recipe from Food.com.
Provided by The Spice Guru
Categories Breakfast
Time 17m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- WASH 3-4 medium russet or red potatoes (or PEEL if desired); dice to 3/4-1 inches; SET aside.
- CHOP 1/2 mild medium yellow or red onion; SET aside (also chop about 1/2 cup of tri-color bell peppers into 3/4 inch squares if desired); SET aside.
- REMOVE leaves from 2-3 sprigs fresh rosemary and 2-3 sprigs fresh thyme and roughly chop (about 1 teaspoon of each); SET aside (also finely chop 1/2 teaspoon fresh sage if desired); SET aside.
- TOSS potatoes in a bowl or on a large cutting board with 1/2 teaspoon paprika, 1/8 teaspoon freshly ground black pepper, and 1 pinch ground cumin.
- HEAT 3 tablespoons light olive oil or canola oil in a very large non-stick saute pan over medium-high heat.
- ADD potatoes into skillet and fry, turning occasionally with a spatula until lightly golden; REDUCE heat to medium.
- SPREAD chopped onion over potatoes (and bell peppers if using) and cook, turning as needed until softened.
- SPRINKLE fresh rosemary, thyme and parsley over mixture, and cook, turning as needed until potatoes are golden brown and crisp; REMOVE from heat.
- DRAIN potatoes on paper towels; SPRINKLE with fine sea salt to taste, tossing potatoes to distribute seasoning evenly.
- SERVE potatoes hot with your favorite main dish and condiments; ENJOY!
HERBED NEW POTATOES
Steps:
- Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don't overcook! Toss with the herbs, and serve hot.
COUNTRY STYLE BREAKFAST POTATOES
Make and share this Country Style Breakfast Potatoes recipe from Food.com.
Provided by Chefrey Jeffrey
Categories Breakfast
Time 10m
Yield 2-3 serving(s)
Number Of Ingredients 4
Steps:
- Heat oil over high heat. Add potatoes and fry, turning every once in a while, until they begin to brown in places. Add onion and fry for about 1 minute. Add salt and pepper; toss to distribute.
- Add about 3 Tbs water, immediately cover, reduce heat, and
- simmer until potatoes are tender (about 3 to 5 minutes).
- This will make 2 regular servings -- .
Nutrition Facts : Calories 343.4, Fat 20.7, SaturatedFat 2.7, Sodium 39.7, Carbohydrate 37.1, Fiber 4.2, Sugar 4.2, Protein 4.4
FAVORITE HERBED POTATOES
"I saw something similar to Favorite Herbed Potatoes prepared on TV and decided to make my own version with herbs I had on hand," writes Naomi Olson of Hamilton, Michigan. "To cut prep time, I substituted fresh potatoes with canned, and we like it just as much...probably even better."
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet over medium heat, cook potatoes in butter and oil for 6-8 minutes or until browned. Add the remaining ingredients; cook and stir for 2-3 minutes or until well coated.
Nutrition Facts : Calories 152 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 491mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
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4.9/5 (237)Category Breakfast & BrunchServings 4Total Time 20 mins
- potatoes: Peel and quarter the potatoes. Place prepared quartered potatoes on a microwave-safe plate and zap for 3 1/2-4 1/2 minutes covered with a microwave lid. Insert a knife into the thickest part of the potato, the knife should go through with some resistance. Let potatoes cool to room temperature. You can also refrigerate the potatoes once cooled and use the next day. Just dice the potatoes up into roughly 1/2 inch pieces before you add them to the skillet. They chop up easier if they've had a chance to hang out in the refrigerator.
- cook: Using a 12-inch skillet or larger, place the butter, olive oil, and if using the rosemary, thyme, and 1 smashed garlic clove into a large skillet over medium-high heat. Allow the butter to melt and the olive oil to heat through. When the herbs start popping and sizzling, remove them and the garlic clove, discard. Add the potatoes in a single layer, season with a generous pinch of salt and pepper, cayenne, garlic powder, onion powder, and smoked paprika, toss to coat evenly. Cook the potatoes for a total of 8-10 minute, flipping and tossing them every 2-3 minutes to ensure even browning. Taste for seasonings and adjust to preference. Serve immediately.
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- Add the potatoes to a pot and cover with cold water. Bring to a boil and cook for 5 minutes, then drain.
- Heat the oil in a large cast iron skillet over medium heat. Add the potatoes to the pan and try to get them on a single, flat layer. Cook without stirring for about 4-5 minutes, so that the bottom side browns.
- Add the diced onion, garlic powder, and paprika, then stir. Saute for another 5-10 minutes, letting the potatoes cook on each side for a couple of minutes.
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- Preheat oven to 425 degrees F. Coat large baking sheet with nonstick cooking spray to prevent sticking.
- Add potatoes to a large bowl, drizzle with 2 tablespoons olive oil, then add the following spices: garlic powder, cumin, coriandr, paprika, ground turmeric, red cayenne pepper, salt and pepper. Use clean hands to toss potatoes to coat the the potatoes in oil and spices. Add potatoes to the baking sheet and spread out evenly.
- Bake for 20 minutes, then use a metal spatula to toss potatoes, increase heat to 475 degrees F and cook potatoes for another 15-20 minutes until they are golden brown and slightly crisp to your liking.
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