Tiny New Potatoes With Lemon Capers Garlic And Mint Recipes

Steps:

• Cut scrubbed potatoes into wedges; place in a large saucepan. Add water to cover; bring to a boil. Cook, covered, until tender, 10-15 minutes; drain. In the same pan, heat oil over medium-high heat. Add potatoes; cook until browned, 4-6 minutes. Add garlic; cook 1 minute longer. Remove from heat. Stir in remaining ingredients.

Steps:

• Remove a spiral of skin from each potato with a small, sharp knife.
• Cook the potatoes in 4 quarts of salted boiling water until just tender, 20-30 minutes.
• Drain Combine the grated lemon rind, capers, garlic, mint, and salt in a bowl.
• In a large skillet, heat the oil.
• Add the potatoes and saute them until they are golden brown.
• Add the lemon juice and lemon rind mixture, and toss well.
• Season with the pepper.

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.

Steps:

• Scrub potatoes and cut into wedges. Place in a large saucepan and cover with water; bring to a boil. Cover and cook until tender, 10 to 15 minutes. Drain and set potatoes aside.
• Heat olive oil in the same pan over medium-high heat. Add potatoes and cook until browned, 4 to 6 minutes. Add garlic; cook for 1 minutes. Remove from the heat.
• Stir in Parmesan cheese, lemon juice, salt, and pepper.

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.

Steps:

• Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them.
• In a bowl, whisk together lemon juice, salt and olive oil.
• Transfer hot potatoes to a large bowl and toss with dressing, scallions, mint and Turkish pepper. Let cool to room temperature, or refrigerate until ready to use. Just before serving, top with additional lemon juice, scallions, mint and Turkish pepper.

Steps:

• Peel a wide strip from around the middle of each potato. In a kettle combine potatoes and garlic with enough salted water to cover by 2 inches and boil until potatoes are just tender, about 15 minutes. Drain mixture. Transfer potatoes to a bowl and transfer garlic to a blender. Add to blender lemon juice, oil, and salt and pepper to taste and purée dressing. In the bowl toss potatoes with dressing and parsley. Potatoes may be prepared 4 hours ahead and kept covered.
• Serve potatoes warm or at room temperature.

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.