EASY STEAMED PARSLEY NEW POTATOES
This is a simple potato side dish that is dairy free and gluten free. But it's delicious!
Provided by Anna
Categories Side Dish
Time 25m
Number Of Ingredients 4
Steps:
- Clean the potatoes. If you were able to find the small ones, you won't have to cut them. Otherwise, cut the potatoes into fourths or halves, depending on their size.
- Place your steamer basket in a medium saucepan. Add water until just below the bottom of the steamer basket. You don't want the water touching the potatoes.
- Put the potatoes onto the steamer basket, cover the pan and place over high heat on your stovetop.
- When the water is boiling, turn down to medium-low heat and simmer for 10 to 20 minutes, depending on the size of the potatoes. They are done when they can be pierced easily with a fork.
- Carefully uncover the pot and spoon the hot potatoes into your serving dish. Immediately add the oil and toss until all the potatoes are coated.
- Then sprinkle with the salt and parsley while tossing to distribute evenly.
- Taste and add salt or parsley if you feel more is necessary. And if you want to add pepper to your liking, now is the time.
- Serve hot!
Nutrition Facts : Calories 108 kcal, Carbohydrate 20 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Sodium 298 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
BABY POTATOES WITH BUTTER & FRESH HERBS
This is a wonderful, elegant potato side dish that's not too rich so it's ideal to serve with rich mains like roasts, and light enough to serve with more delicate foods such as seafood (fish, prawns/shrimp, lobster, crab, mixed seafood platter!).It's a classic side dish you will see offered at fine dining restaurants as a less heavy potato side compared to things like Paris Mash (the world's richest mashed potatoes!).
Provided by Nagi
Categories Side Dish
Number Of Ingredients 7
Steps:
- Boil potatoes: Place potatoes in a large pot of cold tap water with 1 tbsp salt. Bring to a boil over high heat, then lower heat to medium so they're simmering gently (this stops skin splitting). Cook for 10 - 15 minutes until there's no resistance when pierced with a knife. Alternatively, steam the potatoes.
- Steam dry: Drain in colander then leave for a minute to let the potatoes steam dry (if wet, butter won't stick).
- Toss with butter: Transfer to a bowl, add salt, pepper and butter. Toss to melt and coat.
- Add herbs just before serving. Stir through, transfer to serving bowl and serve warm!
Nutrition Facts : Calories 181 kcal, Carbohydrate 32 g, Protein 4 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 477 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
PARSLEY-DILL POTATOES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Using a peeler or a paring knife, peel a 1/2-inch strip around the circumference of each potato. Fill a large saucepan with cold water. Add the potatoes and place them over high heat. Boil potatoes until fork tender, about 15 to 20 minutes. Drain and place the potatoes back into the pan on the burner for 30 seconds to dry them out. Add the butter and toss in the herbs. Season the potatoes with salt and pepper.
GARLIC DILL NEW POTATOES
Potatoes are tossed in a garlicky dill butter before being served in this fantastic side dish.
Provided by kelcampbell
Categories Side Dish Potato Side Dish Recipes
Time 20m
Yield 5
Number Of Ingredients 5
Steps:
- Place the potatoes in a steamer basket, and set in a pan over an inch of boiling water. Cover, and steam for about 10 minutes, until potatoes are tender but not mushy.
- In a small bowl, stir together the butter, dill, garlic, and salt. Transfer the potatoes to a serving bowl, and pour the seasoned butter over them. Toss gently until they are well-coated.
Nutrition Facts : Calories 329.8 calories, Carbohydrate 62.1 g, Cholesterol 18.3 mg, Fat 7.2 g, Fiber 5.6 g, Protein 5.9 g, SaturatedFat 4.5 g, Sodium 178.3 mg, Sugar 3.1 g
BOILED POTATOES WITH PARSLEY AND DILL
For a classic meat-and-potatoes combo, pair this simple dish with German-style sausages.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 5
Steps:
- Place potatoes in a large pot of water. Bring to a boil, and cook until fork tender, 15 to 18 minutes. Drain. Transfer to a warm serving bowl, add butter, and season with salt and pepper. Toss with herbs.
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.
STEAMED POTATOES
Here's how to make steamed potatoes: an easy side dish that's bursting with flavor! Mix with butter and garlic for a tasty simple side.
Provided by Sonja Overhiser
Categories Side dish
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Wash the baby potatoes. Cut any larger potatoes in half to match the size of the smaller potatoes.
- Add 1 inch of water and a large pinch of salt to a large pot. Add the steamer basket to the pot and bring the water to a boil.
- Once boiling, reduce the heat slightly, add the potatoes and cover the pot. Steam the potatoes for 10 to 15 minutes*, until tender when pierced with a fork.
- Place the warm steamed potatoes in a bowl and mix with the butter, minced garlic, minced parsley, kosher salt, and fresh ground pepper. Serve warm. Leftovers last up to 5 days refrigerated.
STEAMED NEW POTATOES WITH PARSLEY AND DILL
I saw this on cooking live. It was a cooking for singles show. I love this as it is fast to make and very tasty. You can also top this with parmesan cheese.
Provided by opelgtman
Categories Potato
Time 25m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In a steamer set over boiling water, steam the potatoes, covered, for 10 to 12 minutes, or until they are just tender.
- While the potatoes are steaming, in a bowl, stir together the dill, the parsley, butter, sour cream, and the salt and pepper to taste.
- Add the potatoes to the herb mixture and toss them well.
DILL FINGERLING 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 dill, and serve hot.
STEAMED NEW POTATOES WITH LEMON GARLIC SAUCE
This is a good, easy recipe for lemony potatoes. If you don't have garlic olive oil on hand just use plain olive oil and add a little minced garlic.
Provided by Eat Your Vegetables
Categories Potato
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Steam the halved potatoes.
- Meanwhile, in a medium bowl, blend the remaining ingredients (except the parsley) with a whisk or a fork.
- Add the hot potatoes to the sauce and toss. Garnish with the parsley if desired.
Nutrition Facts : Calories 228.6, Fat 7.2, SaturatedFat 1, Sodium 187.2, Carbohydrate 37.6, Fiber 4, Sugar 2.7, Protein 4.5
PARSLEYED STEAMED POTATOES
Simple steamed potatoes are the classic accompaniment to an assertive entree. The creaminess of the butter and the brightness of the parsley balance out this easy side dish, allowing the rest of your meal to shine. Think of it as the foundation of a great plate.
Provided by Pierre Franey
Time 25m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Peel potatoes and place them on the rack of a steamer over boiling water. Cover and steam them for 15 minutes or until done.
- Remove potatoes from rack and place them in a small skillet. Add butter, parsley, salt and pepper. Toss and blend well. Serve immediately.
Nutrition Facts : @context http, Calories 76, UnsaturatedFat 1 gram, Carbohydrate 11 grams, Fat 3 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 211 milligrams, Sugar 1 gram, TransFat 0 grams
STEAMED NEW POTATOES WITH DILL VINAIGRETTE
I love steamed new potatoes..period! This is from FoodFit and is a nice, flavor full, better for you potato recipe. Good warm or cold, this can be made ahead with no problems.
Provided by LAURIE
Categories Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Put about 2 inches of water in a large pot, insert a rack or steamer basket into the pot and bring the water to a boil.
- Steam the new potatoes in the basket for about 20 minutes.
- Let cool and then slice in quarters, lengthwise.
- Meanwhile, in a small bowl, whisk the Dijon mustard, red wine vinegar and lemon juice together.
- Add the shallots and slowly whisk in the olive oil and dill.
- Season with salt and pepper to taste.
- (The vinaigrette can be made in advance and stored in the refrigerator for up to 5 days).
- Gently toss the quartered potatoes in the vinaigrette and serve.
Nutrition Facts : Calories 160, Fat 4.7, SaturatedFat 0.7, Sodium 28.3, Carbohydrate 27.3, Fiber 3.4, Sugar 1.4, Protein 3.2
BUTTER STEAMED NEW POTATOES (SMORDAMPETE NYPOTETER)
In Norway this dish is usually served with the Norwegian national dish, cod! May I suggest recipe#504392
Provided by pammyowl
Categories Potato
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in a dutch oven or 10" skillet. Add potatoes, stir to coat. Sprinkle with salt and pepper.
- Cover and cook on low, shaking the pan occasionally until the potatoes are tender, about 30 minutes.
- Put in serving dish, pour any remaining butter over and sprinkle with fresh parsley or dill.
Nutrition Facts : Calories 267.4, Fat 15.5, SaturatedFat 9.8, Cholesterol 40.6, Sodium 436.9, Carbohydrate 29.9, Fiber 3.8, Sugar 1.4, Protein 3.7
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