Marinated New Potatoes Recipes

GRILLED NEW POTATOES WITH LEMON-GARLIC AIOLI AND PARSLEY

Grilled New Potatoes with Lemon-Garlic Aioli and Parsley image

Provided by Bobby Flay

Time 35m

Yield 8 servings

Number Of Ingredients 8

Ingredients

3 pounds small new potatoes
1 1/2 cups best-quality mayonnaise
6 cloves garlic, coarsely chopped
1/4 cup fresh lemon juice
2 teaspoons finely chopped lemon zest
Salt and freshly ground pepper
Olive oil
1/4 cup finely chopped fresh flat-leaf parsley

Steps:

Place the potatoes in a stockpot and cover with cold water. Bring to a boil, season the water with salt, and cook until almost tender, about 15 minutes. Drain the potatoes, and when cool enough to handle, cut each potato in half.
Preheat the grill to medium. Add the mayonnaise, garlic, lemon juice, and zest to a blender and blend until smooth. Season with salt and pepper, to taste. Set aside.
Brush the potatoes with oil on all sides and sprinkle with salt and pepper. Grill, cut side down, until golden brown and just cooked through. Remove the potatoes to a platter. Drizzle the aioli over the potatoes and sprinkle with chopped parsley.

OVEN-ROASTED GREEK POTATOES

Oven-Roasted Greek Potatoes image

A delicious blend of potatoes, garlic, lemon, and herbs marinated overnight in olive oil and white wine. This is a nice way to dress up the potatoes and is always a hit at my dinner parties.

Provided by MADDIE

Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes

Time 9h40m

Yield 6

Number Of Ingredients 13

Ingredients

2 teaspoons lemon pepper
½ teaspoon dried marjoram
1 teaspoon dried basil
⅛ teaspoon dried thyme
1 teaspoon dried rosemary
¼ cup white wine
1 cup water
2 tablespoons olive oil
2 tablespoons Italian salad dressing
2 cloves garlic, minced
1 lemon, juiced
1 tablespoon lemon zest
6 medium potatoes, peeled and quartered

Steps:

In a small bowl, mix the lemon pepper, marjoram, basil, thyme, and rosemary. In a separate bowl, mix the wine, water, olive oil, dressing, garlic, lemon juice, lemon zest, and 1/2 the seasoning mixture. Pour into a medium glass baking dish. Place potatoes in the dish, coat with the mixture, and sprinkle with remaining seasonings. Cover, and refrigerate 8 hours, or overnight.
Preheat oven to 350 degrees F (175 degrees C).
Bake potatoes 1 hour and 15 minutes in the preheated oven, basting once half way through the bake time.

Nutrition Facts : Calories 234.2 calories, Carbohydrate 40.8 g, Fat 6.2 g, Fiber 5.9 g, Protein 4.7 g, SaturatedFat 0.9 g, Sodium 249.3 mg, Sugar 2.3 g

MARINATED NEW POTATOES - BATATINHA EM CONSERVA

Marinated New Potatoes - Batatinha Em Conserva image

These marinated potatoes are a popular churrasco side dish in Brazil, along with marinated zucchini, or other antipasto-style dishes, farofa, and garlic bread. This dish tastes even better when prepared a day ahead of time, and the potatoes will keep for up to a week in the refrigerator. Choose the smallest potatoes you can find - ideally bite size (about 1 inch in diamter). If the potatoes are slightly larger than bite-size, you can cut them in half after boiling them. Small yellow potatoes are delicious and they have a nice texture for this kind of dish, but you can use red potatoes, blue potatoes, fingerling potatoes, or an assortment of potato varieties.

Provided by JackieOhNo

Categories Potato

Time 6h25m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs small baby potatoes
3/4 cup good quality olive oil
1/3 cup red wine vinegar
1 teaspoon dried oregano
2 -3 garlic cloves, minced
kosher salt & freshly ground black pepper
1/2 cup chopped white onion
1 -2 teaspoon finely minced chili pepper (or to taste)
1 cup olive, pitted (green or black)
1/4 cup diced sun-dried tomato (packed n oil)
1/4 cup chopped parsley

Steps:

Place a large pot of salted water on the stove and bring to a boil. Scrub the potatoes clean (leaving skins on), and add the potatoes to the pot once the water is boiling. Cook the potatoes until they are very tender when pierced with a fork.
While the potatoes are cooking, whisk together the olive oil, red wine vinegar, oregano, garlic, and salt and pepper to taste.
Drain the potatoes and place them in a bowl. Toss the potatoes with the oil and vinegar mixture while the potatoes are still hot. Set aside to cool.
Once the potatoes have cooled to room temperature, add the chopped onions, chile pepper, olives, sun dried tomatoes, and chopped parsley to the bowl. Toss everything well to mix.
Chill potatoes several hours or overnight to allow flavors to marinate and blend. Serve at room temperature.

Nutrition Facts : Calories 385.4, Fat 29.7, SaturatedFat 4.1, Sodium 239.8, Carbohydrate 28.3, Fiber 5, Sugar 3.2, Protein 3.4

WW MARINATED NEW POTATO SALAD - 4 PTS.

Ww Marinated New Potato Salad - 4 Pts. image

Make and share this Ww Marinated New Potato Salad - 4 Pts. recipe from Food.com.

Provided by teresas

Categories Potato

Time 1h50m

Yield 1 cup, 6 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs small red potatoes, cut into eights
1/2 cup celery, chopped
1/2 cup green onion, sliced
1/3 cup red bell pepper, chopped
1 1/2 tablespoons fresh parsley, chopped
6 tablespoons white wine vinegar
1 tablespoon Dijon mustard
3 teaspoons sugar
2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 garlic clove, minced

Steps:

Place potatoes in a saucepan; cover with water, and bring to a boil.
Reduce heat; simmer 13 minutes or just until tender; drain.
Rinse under cold water; drain well.
Place in a bowl; cover and chill 30 minutes.
Add celery and next 3 ingredients; toss well.
Combine vinegar and next 6 ingredients in a small bowl; stir well with a whisk.
Pour over potato salad; toss gently.
Cover and chill at least 1 hour.
Toss gently before serving.

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