HERBS DE PROVENCE BABY POTATOES AND TOMATOES
Herbs de Provence Baby Potatoes and Tomatoes is a delightful one pan dish with roasted garlic potatoes, bursted heirloom cherry tomatoes tossed with a little brown butter and Herbs de Provence.
Provided by HWC Magazine
Categories Sides
Time 20m
Number Of Ingredients 9
Steps:
- Cover potatoes whole with just enough water so that the tips are peaking through and salt the water. Boil for approximately 15 minutes or until fork tender. (We used a 2 inch deep frying pan so that we could boil and roast the potatoes in just ONE pan.)
- Drain water from the potatoes. Add olive oil, salt and pepper to taste and herbs de Provence to the pan. Roast and brown potatoes for about 5 minutes. Do not stir with a spoon or fork but instead just give your pan a toss to not break up the tender potatoes.
- When potatoes are brown, add the garlic, tomatoes and butter. Lightly toss in pan for just a minute or two over medium heat just until the tomatoes begin to burst and the butter browns.
- Season to taste and toss with fresh parsley and enjoy.
Nutrition Facts : ServingSize 1 g, Calories 187 kcal, Carbohydrate 22 g, Protein 5 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 8 mg, Sodium 44 mg, Fiber 4 g, Sugar 1 g
HERBED POTATOES AND TOMATOES
Adding a chopped ripe heirloom tomato to a simple side dish of boiled buttered baby potatoes adds a fresh sweet-tart flavor and extra juices to soak into the potatoes.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Number Of Ingredients 0
Steps:
- Put 1 pound mixed baby potatoes in a medium pot; cover with cold water and season with salt. Bring to a boil; cook until tender, 15 minutes. Combine 2 tablespoons olive oil and 1 tablespoon melted butter in a large bowl. Add 1 chopped large heirloom tomato and 1 tablespoon each chopped parsley, chives and basil. Drain the potatoes; add to the bowl and toss. Season with salt and pepper.
CHICKEN AND MASHED POTATOES WITH HERB-ROASTED TOMATOES AND OLIVE BROTH
Steps:
- For herb-roasted tomatoes:
- Preheat oven to 350°F. Place tomatoes, cut side up, on rimmed baking sheet. Brush tomatoes with oil. Mix parsley, basil, rosemary, and thyme in bowl. Sprinkle half of herb mixture over tomatoes. Season to taste with salt and pepper. Roast tomatoes until tender and slightly brown around edges, about 1 hour 15 minutes. Sprinkle with remaining herbs.
- Meanwhile, prepare olive broth:
- Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add onions and fennel and sauté until onions are translucent, about 6 minutes. Add chicken broth and boil until mixture is reduced to 3 1/2 cups, about 13 minutes. Add spinach and olives to broth and cook 1 minute. Strain through fine sieve; discard solids. Season broth to taste with salt and pepper. Cover to keep warm.
- Brush chicken with 2 tablespoons oil; sprinkle with salt and pepper. Heat heavy large skillet over medium-high heat; add chicken and cook until golden brown, about 5 minutes per side. Reduce heat to medium and sauté until chicken is cooked through, about 4 minutes longer.
- Spoon mashed potatoes onto center of each of 6 plates, dividing equally. Top with tomatoes, then chicken. Spoon broth around potatoes on each plate.
TOMATO & HERB POTATOES
Found this in a potato cookbook picked up in a thrift shop. A nice simple side to make using fresh herbs & tomatoes.
Provided by Mandy
Categories Potato
Time 18m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Cook potatoes in boiling water until tender & drain well, set aside.
- Melt butter in same pan, add tomatoes, herbs, pepper & wine if using, saute for 1 minute.
- Return potatoes to pan, toss gently until heated through.
HERBED TOMATO AND POTATO SALAD
Fresh herbs put this pretty potato salad in a class of its own!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h32m
Yield 6
Number Of Ingredients 8
Steps:
- Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat. Cook 20 to 25 minutes or until tender; drain. Cool; cut into 1/2-inch slices.
- Gently mix potatoes and remaining ingredients. Cover and refrigerate about 2 hours, stirring occasionally, until chilled.
Nutrition Facts : Calories 240, Carbohydrate 20 g, Cholesterol 0 mg, Fat 3, Fiber 2 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 10 mg
ROASTED POTATOES WITH TOMATOES, BASIL, AND GARLIC
Simple and light. The roasted tomato gives a light and tangy flavor which balances with the starchiness of the potatoes. Use a red or yellow potato for best flavor. Garlic, fresh basil, and a hint of rosemary add to the aroma. My girlfriend loves this as a side with chicken or pork.
Provided by MYAGIKUN
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In the prepared baking dish, toss the potatoes, tomatoes, basil, and garlic with the olive oil. Sprinkle with the rosemary.
- Bake 20 to 30 minutes in the preheated oven, turning occasionally, until tender.
Nutrition Facts : Calories 136.4 calories, Carbohydrate 19.9 g, Fat 5.3 g, Fiber 2.2 g, Protein 2.6 g, SaturatedFat 0.7 g, Sodium 9.4 mg, Sugar 2.2 g
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