Herbed Potatoes With Sauce Recipes
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
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.
HERBED POTATOES
No one will ever suspect that this rosemary-seasoned side dish starts with canned potatoes. "Fast ideas are a big part of my recipe file, and these buttery potatoes are a favorite," writes Jane Symens of Anchor Point, Alaska.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 3 servings.
Number Of Ingredients 6
Steps:
- In a large ungreased 2-qt. baking dish, combine all of the ingredients. Bake, uncovered, at 350° for 15-20 minutes or until heated through, stirring occasionally.
Nutrition Facts :
HERBED POTATOES WITH SAUCE
Make and share this Herbed Potatoes With Sauce recipe from Food.com.
Provided by kineline
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a medium pot over medium-high heat combine vegetable broth, thyme, parsley and potatoes. Bring to a boil and reduce heat to low. Cook, covered, for about 10 to 20 minutes, or until potatoes are tender; drain, reserving broth.
- In a small bowl combine cornstarch and water; add to broth and cook, stirring constantly, over medium heat until mixture thickens into a sauce. Serve sauce over potatoes.
Nutrition Facts : Calories 330.3, Fat 1.2, SaturatedFat 0.3, Cholesterol 1, Sodium 371.1, Carbohydrate 72.7, Fiber 8.5, Sugar 4.3, Protein 8.8
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