BALSAMIC GRILLED BABY POTATOES
If you've got the grill going anyway, this is a quick and easy side dish that is a hit in our household.
Provided by CanadianCook
Categories Side Dish Vegetables
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Place a 24-inch long piece of aluminum foil on a flat work surface. Spread potatoes onto the middle of the foil. Drizzle vinegar and olive oil over the potatoes; season with onion powder, salt, and pepper. Dot the top of the potatoes with small chunks of butter.
- Bring opposing sides of the foil up and around the potatoes. Fold the two edges together at the top to create a seam on the top of the packet. Fold the remaining two edges to seal the packet.
- Cook potatoes in the packet on the preheated grill with the seam-side facing up for about 10 minutes, turn and cook another 10 minutes. Turn the packet once again and continue cooking until a fork stuck through the foil and into the potatoes meet no resistance from the contents, about 5 minutes more.
Nutrition Facts : Calories 181.1 calories, Carbohydrate 29 g, Cholesterol 10.2 mg, Fat 6.3 g, Fiber 3.5 g, Protein 3.3 g, SaturatedFat 2.8 g, Sodium 38.8 mg, Sugar 1.5 g
BABY NEW POTATOES WITH MINT (BBQ)
There's just nothing like baby new potatoes with fresh mint! Throw in some good quality olive oil, some garlic and pepper and you've got a quick and easy sidedish that goes well with just about anything.
Provided by Just Call Me Martha
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Scrub potatoes.
- Cut each potato in half and place in bowl.
- (If they are really small, leave whole).
- Toss potatoes with 2 tablespoons oil and half of the salt.
- Wrap potatoes in tin foil packet and grill for about 20 minutes or until tender.
- Remove from grill and empty packet into bowl.
- Add garlic, pepper, half of the mint, remaining oil and salt.
- Toss well to coat.
- Sprinkle with remainder of mint and serve.
- (Also good cold).
Nutrition Facts : Calories 329.7, Fat 13.9, SaturatedFat 1.9, Sodium 309.4, Carbohydrate 46.4, Fiber 5.1, Sugar 2.9, Protein 5.7
NEW POTATOES WITH MINT
Provided by Food Network
Time 25m
Yield 4 to 5 servings
Number Of Ingredients 4
Steps:
- Bring the water to a boil. Scrub the potatoes. Add the salt and a sprig of mint to the water, and then add the potatoes. Cover the saucepan, bring back to the boil, and cook for 15 to 25 minutes, depending on size.
- Drain and serve immediately in a hot serving dish.
NEW POTATOES WITH GARLIC, MINT AND BUTTER
Make and share this New Potatoes With Garlic, Mint and Butter recipe from Food.com.
Provided by JustJanS
Categories Potato
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Bring the potatoes to the boil in enough lightly salted water to cover.
- Turn the heat to a very low simmer and cook until fork tender. This could take 30 minutes.
- Drain and add the butter, mint, garlic and salt and pepper to the pot. With the lid on, toss gently to cover the potatoes with the seasoned butter.
- Use parsley if you don't have or like mint, or use a mix of both if you wish.
FOIL-WRAPPED BABY POTATOES
These tender miniature new potatoes with a charred barbecue flavour make a deliciously simple side dish
Provided by James Martin
Categories Side dish
Time 20m
Number Of Ingredients 2
Steps:
- If your barbecue hasn't already been heated, light and heat until the ashes turn grey. Put the potatoes in a large saucepan of cold water and bring to the boil. Once boiling, cook for 5 mins until slightly tender.
- Drain and leave to steam-dry for 2 mins. Transfer to a large sheet of foil, coat in the olive oil and season well. Make sure the potatoes are sitting flat against the foil so each one gets charred when grilled. Wrap in the foil like a parcel, and wrap again to ensure the potatoes are completely covered. Cook on the barbecue for 10 mins.
- Check they are cooked by inserting a skewer into one of the potatoes. Carefully remove from the foil and serve in a dish.
Nutrition Facts : Calories 125 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein
HERBY NEW POTATOES
Add a refreshing twist to new potatoes by adding the flavour of mint
Provided by John Torode
Categories Dinner, Side dish
Time 25m
Number Of Ingredients 3
Steps:
- Heat oven to 180C/fan 160C/gas 4. Heat a large heavy-based ovenproof, flameproof pan and add the oil. Drop the potatoes in the oil and cook for 5 mins, so they are coloured. Remove from the pan using a slotted spoon, draining the excess oil. Wipe the oil from the pan with kitchen paper, then return the potatoes to the pan. Put in the oven, and cook for a further 15 mins. Sprinkle over the mint and serve.
Nutrition Facts : Calories 195 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 0.8 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.02 milligram of sodium
GRILLED BABY NEW POTATO SALAD WITH FRENCH GREEN BEANS AND MINT (
Posted for Zaar World Tour 2005. Helen Henderson, the chef, says that to satisfy any potato loving Swede's craving for pasta salad, you should add angel-hair pasta tossed with olive oil, salt and pepper. I say this looks good enough to eat on its own and the olives and tomatoes look too good to leave out. I reduced the olive oil to 1 tablespoon from 3 and guessed on the cook time. If you don't have access to a grill I think you could grill in a non-stick frying pan with a small amount of olive oil. From The Swedish Table.
Provided by Kumquat the Cats fr
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In large saucepan bring salted water to a boil. Add potatoes and cook until just soft, about 3-5 minutes. Drain in colander and let dry on paper towels.
- While potatoes are boiling bring a small pot of water to a boil. Cook beans until just done but still crisp, about 4-5 minutes. Drain immediately and rinse in cold water. Set aside.
- Light an outdoor grill or a stovetop grill pan. Cut cooked potatoes in half or, if tiny, leave whole. Spray cut side with olive oil and grill cut side down until marks appear.
- Meanwhile, prepare dressing by mixing garlic, mustard, vinegar, parsley and mint in a small bowl. Slowly whisk in olive oil. When potatoes are grilled but still hot, toss in dressing and season to taste with salt and pepper. Add green beans and olives and tomatoes, if desired, and mix well. Serve at room temperature.
Nutrition Facts : Calories 243.3, Fat 4, SaturatedFat 0.6, Sodium 348, Carbohydrate 48.1, Fiber 8.9, Sugar 3.3, Protein 6.7
BOILED POTATOES WITH BUTTER AND MINT
The chef April Bloomfield cooks from a place of profound hunger for good food: specifically, Birmingham in the Midlands of England, where she grew up in the 1970s and 1980s just as English food reached a low point. The childhood food she remembers most fondly: the hot buttered potatoes served in her school cafeteria. Her homage to that dish is this basic but stunningly good recipe for freshly boiled potatoes thickly glazed in butter and brightened with lemon, garlic, cracked black pepper and what she calls a "five-fingered pinch" of fresh mint leaves, "as much as you can grab with just the tips of all five fingers."
Provided by Julia Moskin
Categories quick, vegetables, side dish
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 7
Steps:
- In a medium pot, combine potatoes and salt. Add enough cold water to cover the potatoes by a generous 1/2 inch and set the pot over high heat. Bring to a boil, then reduce to a vigorous simmer. Cook potatoes just until tender and creamy inside, 10 to 25 minutes depending on size.
- Reserving 1/4 cup cooking liquid, gently drain the potatoes and return them to the stove. Add butter, garlic and reserved cooking liquid to the pot and set over medium heat. Bring to a simmer and cook, swirling the pan and basting as needed so that the liquid coats the potatoes until they are well glazed, about 5 minutes.
- Tear the mint leaves into small pieces, stir them very gently into the potatoes, and take the pot off the heat. Squeeze on just enough lemon to add brightness, not sourness; taste as you go. Add salt and pepper to taste and serve immediately.
Nutrition Facts : @context http, Calories 193, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 12 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 316 milligrams, Sugar 1 gram, TransFat 0 grams
NEW POTATOES WITH PEAS AND MINT
This is delicious with new baby potatoes but regular potatoes will do fine also, all ingredients may be adjusted to taste, serve warm or at room temperature.
Provided by Kittencalrecipezazz
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook potatoes in boiling water until JUST fork-tender (do not overcook the potatoes).
- While the potatoes are cooking in a small bowl whisk together vinegar with salt and black pepper.
- Place the thawed peas on a plate and lightly dry using a paper towel/s.
- Drain the potatoes then slice in half.
- Place into the bowl; pour the vinegar mixture over and toss to coat.
- Add in oil, peas, green onion, mint and peas; toss well to combine.
- Season with more salt and pepper if needed.
- Serve warm or room temperature.
Nutrition Facts : Calories 222.8, Fat 9.3, SaturatedFat 1.3, Sodium 11.7, Carbohydrate 31.3, Fiber 5.1, Sugar 3, Protein 4.8
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