HERBED NEW POTATOES (ADAPTED FROM THE BAREFOOT CONTESSA)
These are the most wonderful potatoes. My family all really love them. How nice to have wonderful and easy in the same recipe. When new potatoes aren't available I have used the bags of very small potatoes available in any supermarket. This recipe is too good to be left for only one time of year!
Provided by GaylaV
Categories < 60 Mins
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Melt the butter in a large heavy bottomed pot.
- Add the whole potatoes, salt and pepper and toss well.
- Cook tightly covered 20 to 30 minutes over low-heat until fork tender. Don't overcook! (check at 20 minutes).
- Shake the pot several times to prevent the potatoes from sticking to the bottom or burning. *Don't remove the lid.
- Turn the heat off and keep the lid on for another 5 minutes.
- Toss gently with herbs and serve hot.
- Enjoy!
Nutrition Facts : Calories 198.9, Fat 7.9, SaturatedFat 4.9, Cholesterol 20.4, Sodium 467.4, Carbohydrate 29.9, Fiber 4.6, Sugar 2.2, Protein 3.3
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.
BUTTERED AND HERBED NEW POTATOES
This is a wonderful recipe that I got years ago from Graham Kerr, aka The Galloping Gourmet. I love that he always warmed a dish at the beginning to put the end product in. This is the recipe I first bought my heat deflector for. I also love his methods for cooking things -- such as to cover this with a cloth. The addition of mint makes this special. I hope you enjoy it -- we do!
Provided by Pianolady
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place a pot of water on to boil.
- Heat a vegetable dish.
- Pop the potatoes into the boiling water with a pinch of crystallized salt (the parsley stalk and mint stalk can be added).
- Cover with a tightly fitting lid.
- Boil for 20 minutes on high heat.
- Drain and submerge in cold running water.
- Put them between your hands and the skin will come away easily.
- Melt butter in the bottom of a pan.
- Place potatoes in the pan, roll to coat with butter, and cover with a clean cloth.
- Place over the lowest heat, using a heat pad to deflect direct contact, until potatoes are ready to serve.
- Wash the mint and parsley and chop (Can be done earlier unless you wish to boil the stalks with the potatoes).
- Remove the cloth and dust with the chopped mint and parsley.
- Place in the vegetable dish and serve.
- Enjoy!
HERBED NEW POTATOES
I make these potatoes often for my husband and me. They're easy to prepare and have a nice dill flavor. We eagerly await the start of farmers market season to get garden-fresh new potatoes. -Vi Neiding, South Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Remove a strip of peel from the middle of each potato. Place potatoes in a saucepan and cover with water. Bring to a boil over medium heat. Reduce heat; cover and simmer for 15-20 minutes or until tender. , In a small bowl, combine the remaining ingredients. Drain potatoes; add butter mixture and toss gently.
Nutrition Facts : Calories 188 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 367mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 3g fiber), Protein 4g protein.
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HERBED NEW POTATOES RECIPE - SCOTT CONANT - FOOD & WINE
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- Preheat the oven to 425°. Put the potatoes in a large pot and cover with water. Add half of the rosemary, thyme and garlic and season generously with salt. Bring to a boil and simmer until the potatoes are tender, about 15 minutes. Drain the potatoes and pat dry. Discard the herbs and garlic.
- Cut the potatoes in half and transfer to a large bowl. Add the olive oil and crushed red pepper. Tear the remaining rosemary and thyme sprigs into 1-inch pieces and add them to the bowl along with the remaining garlic. Season with salt and toss. Arrange the potatoes cut side down on 2 large rimmed baking sheets; add any herbs, garlic and oil left in the bowl. Roast for about 25 minutes, until the potatoes are golden and crisp, shifting the pans halfway through baking. Discard the garlic and herbs. Transfer the roasted potatoes to a platter, sprinkle with the parsley and serve.
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