Potato Herb Bake Recipes

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking dish with 1 teaspoon butter.
• Peel potatoes and cut in half lengthwise. Place in the prepared baking dish. Drizzle with melted butter and season with coarse salt. Sprinkle with chervil and chives. Cover with Gruyere cheese.
• Bake in the preheated oven until cheese is melted and lightly browned, about 30 minutes.

Steps:

• Preheat the oven to 400 degrees F.
• Put the potatoes into a large bowl. In a small bowl, whisk the herbs, garlic, and oil together until blended, and then pour over the potatoes. Sprinkle generously with salt and pepper and toss to coat. Transfer the potatoes to a heavy large baking dish, spacing them evenly apart.
• Roast the potatoes until they are tender and golden, turning them occasionally with tongs, about 1 hour. Transfer the roasted potatoes to a decorative platter and drizzle with extra-virgin olive oil and herbes de Provence, if desired. Serve hot or warm.

Steps:

• Adjust the oven rack to the lower-middle position and preheat to 425 degrees F (220 degrees C). Brush a rimmed baking sheet with 2 tablespoons olive oil.
• Use a food processor to slice potatoes 3/16 inch thick. Transfer to a bowl and toss with remaining olive oil and garlic. Overlap potatoes tightly in 5 rows lengthwise on the prepared baking sheet. Season with salt and pepper.
• Bake in the preheated oven, rotating the baking sheet halfway through, until spotty brown and just tender, 35 to 40 minutes.
• While potatoes are baking, make herb butter by mashing butter, lemon zest, herbes de Provence, garlic powder, salt, and pepper together in a small bowl. Set aside.
• Rinse halibut fillets and pat dry with paper towels. Season with salt and pepper and rub herb butter evenly over the top of each fillet.
• Remove potatoes from the oven. Carefully arrange fillets over the potatoes and top with lemon slices.
• Return to the oven and roast until fish flakes easily when gently prodded with a paring knife, about 15 minutes.
• Gently cut potatoes in squares around each fillet and lift onto individual serving plates.

Steps:

• Preheat oven to 425°. With a sharp knife, cut each potato crosswise into 1/8-in. slices, leaving slices attached at the bottom; fan potatoes slightly and place in a greased 13x9-in. baking dish. In a small bowl, mix butter, salt and pepper; drizzle over potatoes., Bake, uncovered, 50-55 minutes or until potatoes are tender. In a small bowl, toss cheeses with herbs; sprinkle over potatoes. Bake about 5 minutes longer or until cheese is melted.

Steps:

• In a large resealable plastic bag, combine the first six ingredients. Add potatoes, a few at a time; seal bag and toss to coat. Place in a single layer in a greased 15x10x1-in. baking pan. , Drizzle with remaining oil mixture. Bake, uncovered, at 450° for 50-55 minutes or until tender, stirring occasionally. Sprinkle with parsley.

Steps:

• Preheat grill to medium.
• With a fork prick the potatoes 4 to 5 times, smear them with a little butter and sprinkle each potato with salt. Wrap in foil. Place the potatoes on the grill and cook for 40 to 45 minutes turning every so often.
• In a mixing bowl add butter, garlic, chives and pepper. Whip together until well incorporated. Take a piece of plastic wrap and lay it on the counter. Place the butter mixture on the plastic wrap and shape into a log or place the bowl in refrigerator covered to firm it back up. When your potatoes are cooked take butter out of the refrigerator, slice open the potatoes and top with herb butter.