HERBED BABY POTATOES WITH LEMON VINAIGRETTE
When cooked, tiny new potatoes hold their shape beautifully and readily absorb the flavor and aroma of a light lemon vinaigrette and fresh herbs.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 10
Steps:
- Place potatoes and 3 tablespoons salt in a medium saucepan. Cover with water, and bring to a simmer. Cook until a knife pierces through potatoes with little resistance, about 10 minutes. Drain; transfer to a bowl.
- Heat oil, garlic, and red-pepper flakes in a small skillet over medium-low heat until garlic is golden brown, about 15 minutes. Pour over potatoes. Add lemon juice and herbs, and toss. Season with salt and pepper.
NEW POTATOES WITH LEMON BUTTER AND FRESH HERBS
Categories Potato
Number Of Ingredients 8
Steps:
- Arrange the unpeeled poatoes in a single layer in a large frying pan. Add water to cover and place over high heat. Bring to a boil, reduce the heat to low, cover and simmer until tender but still firm, 10-12 minutes. Drain well. In a frying pan over low heat, melt the butter with the olive oil. Add the lemon zest, chives, basil, parsley, potatoes, salt and pepper to taste. heat gently, stirring to coat the potatoes on all sides with the butter mixture. Add the lemon juice, stir well and serve.
HERB & BUTTER NEW POTATOES
Make and share this Herb & Butter New Potatoes recipe from Food.com.
Provided by Luby Luby Luby
Categories Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash potatoes thoroughly and cut in half.
- Place potatoes in medium saucepan.
- Cover with lightly salted water.
- Bring to a boil and cook until tender, about 15 minutes.
- Drain well.
- Add remaining ingredients and toss gently until potatoes are coated.
Nutrition Facts : Calories 235.7, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 96.2, Carbohydrate 30.2, Fiber 4, Sugar 1.4, Protein 3.8
ROASTED NEW POTATOES WITH LEMON & HERBS
Try this no-fuss side as an alternative to traditional roasties. They don't require much effort - simply pan-fry, shaking a few times, then roast
Provided by Samuel Goldsmith
Categories Side dish
Time 40m
Number Of Ingredients 6
Steps:
- Heat the butter and oil in a heavy-based ovenproof saucepan over a medium heat, then add the whole new potatoes. Cover and cook for 15 mins, shaking the pan every few minutes to ensure the potatoes cook evenly. When ready, the potatoes should have just started to soften and will be well-browned.
- Heat the oven to 200C/180C fan/gas 6. Scatter the lemon zest and herbs over the potatoes, season, cover again and shake to combine. Transfer to the oven and bake for 15-20 mins until cooked through and tender.
NEW POTATOES
There were no refrigerators or freezers when I grew up, so we were eager to taste those first fresh vegetables from the garden-especially when served with our favorite Sunday dinner. Among the pork chops, fresh asparagus and rhubarb pie, these new potatoes, showered with freshly picked parsley, were a standout. -Marilyn Kutzli, Preston, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 12 servings.
Number Of Ingredients 3
Steps:
- Cook potatoes in boiling salted water for 20-30 minutes or until tender; drain. Cool for 5 minutes. Remove skins. In a large skillet over medium heat, cook and stir the potatoes in butter until lightly browned, about 20 minutes. Stir in parsley.
Nutrition Facts : Calories 177 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 88mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein.
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