BOILED NEW POTATOES WITH HERBS
I have done this with dried herbs in the winter but the fresh make it all special. This may be on another website but if so it was probably me that posted it.
Provided by Shahana
Categories Potato
Time 18m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- In saucepan, boil unpeeled potatoes until tender, about 15 minutes, drain.
- Add herbs, chives, lemon juice, oil and pepper.
- Mix lightly and serve.
Nutrition Facts : Calories 487.8, Fat 2.1, SaturatedFat 0.3, Sodium 122.6, Carbohydrate 108.5, Fiber 11.7, Sugar 8.8, Protein 12.9
HERBED NEW POTATOES (ADAPTED FROM THE BAREFOOT CONTESSA)
These are the most wonderful potatoes. My family all really love them. How nice to have wonderful and easy in the same recipe. When new potatoes aren't available I have used the bags of very small potatoes available in any supermarket. This recipe is too good to be left for only one time of year!
Provided by GaylaV
Categories < 60 Mins
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Melt the butter in a large heavy bottomed pot.
- Add the whole potatoes, salt and pepper and toss well.
- Cook tightly covered 20 to 30 minutes over low-heat until fork tender. Don't overcook! (check at 20 minutes).
- Shake the pot several times to prevent the potatoes from sticking to the bottom or burning. *Don't remove the lid.
- Turn the heat off and keep the lid on for another 5 minutes.
- Toss gently with herbs and serve hot.
- Enjoy!
Nutrition Facts : Calories 198.9, Fat 7.9, SaturatedFat 4.9, Cholesterol 20.4, Sodium 467.4, Carbohydrate 29.9, Fiber 4.6, Sugar 2.2, Protein 3.3
NEW POTATOES WITH HERBES DE PROVENCE, LEMON AND COARSE SALT
Herbs de Provence is a specific combination generally consisting of rosemary, thyme, basil, savory, chervil, mint, marjoram, oregano, and sometimes lavender. If you do not have some on hand, simply use dried rosemary; it's a safe bet. Try to buy new potatoes that are 1 1/2" in diameter for this dish. If they are much bigger, cut in half before boiling. From The Mediterranean Vegan Kitchen.
Provided by Bev I Am
Categories Potato
Time 27m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Place the potatoes in a large sauce pan or medium stockpot with salted water to cover; bring to a boil over high heat.
- Reduce the heat to a gentle boil and cook until potatoes are just tender, about 10 minutes, depending on size.
- Drain and set aside to cool slightly.
- In a large nonstick skillet, heat oil over medium-high heat.
- Add the herbs de Provence, and cook, stirring constantly, for about 10 seconds.
- Add drained potatoes, coarse salt, and lemon juice; stir well to coat.
- Cook tossing and stirring constantly, until the potatoes are heated through, 1- 2 minutes.
- Season with pepper to taste.
- Serve immediately.
- For advance Preparation: You can boil the potatoes and let them stand for up to one hour at room temperature before completing the recipe.
- Or, you can refrigerate the boiled potatoes overnight.
- Bring them to room temperature and finish the recipe.
Nutrition Facts : Calories 150.3, Fat 3.6, SaturatedFat 0.5, Sodium 321.5, Carbohydrate 27.5, Fiber 2.9, Sugar 2.4, Protein 3.2
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.
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