FINGERLING POTATOES WITH TARRAGON CHIVE BUTTER
New spin on fingerling potatoes.
Provided by Peggy Oliver
Categories Side Dish Potato Side Dish Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Place a steamer insert in a large pot. Add enough water to reach the bottom of the steamer. Add in potatoes. Cover and bring to a boil; steam until tender, 15 to 20 minutes.
- Meanwhile, melt 2 tablespoons butter in a small skillet over medium-low heat. Add garlic. Cook, stirring occasionally, until softened but not browned, 1 to 2 minutes. Remove from heat and let cool.
- Transfer garlic butter to a mini food processor. Add remaining butter, creme fraiche, chives, and tarragon; pulse until smooth. Season with salt and pepper.
- Drain potatoes and place in a bowl. Gently break open using the back of a large spoon, but do not mash. Mix in about 1/2 of the garlic-herb butter. Season with salt and pepper.
Nutrition Facts : Calories 375.9 calories, Carbohydrate 30.8 g, Cholesterol 76.3 mg, Fat 27.4 g, Fiber 3.8 g, Protein 4.2 g, SaturatedFat 17.3 g, Sodium 216.7 mg, Sugar 0.5 g
BUTTERY BOILED POTATOES
Steps:
- Place potatoes in a medium pot and cover with cold water. Season generously with salt.
- Bring to a boil, then reduce heat slightly and simmer until potatoes are fork tender, about 20 minutes (time will depend on size of potatoes).
- Drain potatoes and return to pot. Add butter, salt and pepper and stir gently until the potatoes are covered with butter.
- Serve immediately, with chopped parsley if desired.
Nutrition Facts : Calories 25 kcal, Carbohydrate 1 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 316 mg, Sugar 1 g, ServingSize 1 serving
GARLIC BUTTER ROASTED POTATOES RECIPE
Garlic Butter Roasted Potatoes Recipe -delicious roasted potatoes tossed in garlic butter and roasted to perfection!
Provided by Courtney O'Dell
Categories Side Dishes
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees.
- Line baking sheet or roasting pan with parchment paper or prepare withh cooking spray.
- Melt butter in pan and combine onion, herbs and garlic - heat 30 seconds and remove from heat.
- Wash potatoes well and cut in half. Pat dry.
- Arrange in baking sheet or roasting pan so potatoes aren't touching too much.
- Drizzle butter, onion, and herbs mixture over potatoes.
- Toss potatoes lightly to coat in herb butter.
- Roast 20-30 minutes, checking temperature after 20 minutes.
- When potatoes are slightly browned outside and are soft to the touch, they are done.
- To crisp before serving, pop under broiler for 5 minutes, stirring halfway through (optional).
- Serve and enjoy!
Nutrition Facts : Calories 245 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 12 grams fat, Fiber 4 grams fiber, Protein 4 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 1947 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
BAKED FINGERLING POTATOES WITH SOUR CREAM BUTTER
Steps:
- For the potatoes: Preheat the oven to 425 degrees F. Toss the potatoes with the oil, lemon juice and pepper in a medium bowl; season liberally with salt. Spread the potatoes on a baking sheet and bake until tender and the skins start to loosen from the insides, about 30 minutes.
- Meanwhile, combine the butter, sour cream and lemon zest with a wooden spoon. Season with some salt and pepper.
- When the potatoes are done, use a fork slice to slice halfway through the potatoes lengthwise, and push the ends together. This will make the insides fluff up. Top each potato with some sour cream butter and a 1/2 teaspoon or so of caviar and chives, and serve hot. (You can also cool the potatoes slightly before topping¿the sour cream butter won't melt¿They are delicious both ways!)
FINGERLING POTATOES WITH BUTTER AND THYME
Categories Potato Side Thanksgiving Vegetarian Family Reunion Thyme Potluck Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- Place potatoes in medium saucepan; pour enough cold water over to cover. Add thyme sprigs, butter, and salt. Bring to boil. Reduce heat to medium-low; cover and simmer until potatoes are just tender when pierced with skewer, about 10 minutes. Drain. DO AHEAD_Can be made 2 hours ahead. Transfer to baking sheet; cover loosely with foil and let stand at room temperature. Before serving, rewarm in 400°F oven until heated through, about 7 minutes._
BUTTERED FINGERLING POTATOES
Steps:
- Place potatoes in a saucepan. Cover with water and bring to a boil. Cook until fork tender. Drain and return potatoes to pot. Stir in butter, season with salt and pepper, and sprinkle with chopped parsley. Serve warm.
BRAISED FINGERLING POTATOES WITH THYME & BUTTER
This recipe is ripe for interpretation. Swap out the thyme for another favorite herb, such as rosemary or bay. Use olive oil in place of butter. And for a richer flavor, braise the potatoes in lower-salt chicken broth instead of water.
Provided by Molly Stevens
Categories Side dishes
Yield four to six.
Number Of Ingredients 4
Steps:
- Leave the potatoes whole if less than 1 inch in diameter; halve them lengthwise if fatter. Arrange the potatoes in a single layer in a 12-inch skillet. They will be crowded, but they shouldn't be stacked. Tuck the thyme sprigs between the potatoes. Cut 3 Tbs. of the butter into 3 pieces. Add the butter, 3/4 tsp. salt, and a few generous grinds of pepper to the potatoes. Pour over just enough water to almost cover the potatoes (about 2 cups). Partially cover and bring to a gentle simmer over medium heat. Simmer, stirring gently once or twice, until the potatoes are tender when pierced with a skewer, about 25 minutes. (If the water threatens to dry up before the potatoes are tender, add another 1/2 cup.) Transfer the potatoes to a serving dish with a slotted spoon. Increase the heat to high and boil the remaining liquid, uncovered, until it's reduced to a buttery glaze, 5 to 8 minutes, depending on the amount of liquid. Remove the thyme sprigs (most of the leaves will have fallen off). If you would like a richer sauce, swirl in the remaining 1 Tbs. butter. Pour the glaze over the potatoes and serve immediately.
Nutrition Facts : ServingSize four to six., Calories 150 kcal, Fat 50 kcal, SaturatedFat 3.5 g, TransFat 6 g, Carbohydrate 22 g, Fiber 2 g, Protein 3 g, Cholesterol 15 mg, Sodium 170 mg, UnsaturatedFat 1.8 g
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