Baby Potatoes And Sweet Peppers In Tomato Dill Butter Recipes

BABY POTATOES WITH BUTTER & FRESH HERBS

Steps:

• Boil potatoes: Place potatoes in a large pot of cold tap water with 1 tbsp salt. Bring to a boil over high heat, then lower heat to medium so they're simmering gently (this stops skin splitting). Cook for 10 - 15 minutes until there's no resistance when pierced with a knife. Alternatively, steam the potatoes.
• Steam dry: Drain in colander then leave for a minute to let the potatoes steam dry (if wet, butter won't stick).
• Toss with butter: Transfer to a bowl, add salt, pepper and butter. Toss to melt and coat.
• Add herbs just before serving. Stir through, transfer to serving bowl and serve warm!

HERBED NEW POTATOES

Steps:

• Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don't overcook! Toss with the herbs, and serve hot.

BABY POTATOES AND SWEET PEPPERS IN TOMATO-DILL BUTTER

Steps:

• In a small bowl combine butter, tomato paste, dill and black pepper. cover and refrigerate. (can be done up to 5 days in advance).
• Cook potatoes in a boiling water 15 to 25 mins until tender. Drain.
• In a wok or skillet, heat oil over medium high, add garlic, stir fry 10 secs. Add carrots, stir fry 2 minutes Add peppers, stir fry 1 to 2 min or until color intensifies. Add potatoes and stir fry 2 minutes until they are heated through.
• Stir in butter mixture tossing to coat vegetables.