Buttered New Potatoes With Fennel 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!

BUTTERED POTATOES WITH FENNEL

Steps:

• Trim off the stem and stalk ends of the fennel head. Cut the fennel into 1/2-inch-thick slices. Cut the slices into strips about 1/2 inch wide. Cut the strips into 1/2-inch lengths. There should be about two cups of fennel cubes. Set aside.
• Trim off the ends of the potatoes, both top and bottom. Cut the potatoes into quarters and drop the pieces into cold water.
• Combine the fennel and drained potatoes in a wide small skillet and add the water, salt and butter. Bring to a boil. Do not cover. Cook about 15 minutes or until the water has evaporated and the vegetables are tender.
• Pour the vegetables into a serving dish. Sprinkle them with dill and serve.

BUTTERED NEW POTATOES WITH FENNEL

Steps:

• Trim the stem and stalk ends of the fennel bulb and cut into 1/2-inch dice. There should be about 2 cups.
• Trim the ends of the potatoes. Cut them into quarters and drop the pieces into cold water. Drain.
• Combine the fennel and potatoes in a wide skillet and add the water, salt and butter. Bring to a boil and cook, uncovered, about 15 minutes or until the water has evaporated and the vegetables are tender. Sprinkle them with dill and serve.

ROASTED POTATOES AND FENNEL

Steps:

• Toss 1 pound halved fingerling potatoes with 1 sliced fennel bulb, 1 sliced white onion, 6 sliced garlic cloves, 8 sage leaves, 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and crisp, 35 to 40 minutes, tossing halfway through. Season with salt and drizzle with olive oil.

HERB & BUTTER NEW POTATOES

Steps:

• Wash potatoes thoroughly and cut in half.
• Place potatoes in medium saucepan.
• Cover with lightly salted water.
• Bring to a boil and cook until tender, about 15 minutes.
• Drain well.
• Add remaining ingredients and toss gently until potatoes are coated.

BUTTERED AND HERBED NEW POTATOES

Steps:

• Place a pot of water on to boil.
• Heat a vegetable dish.
• Pop the potatoes into the boiling water with a pinch of crystallized salt (the parsley stalk and mint stalk can be added).
• Cover with a tightly fitting lid.
• Boil for 20 minutes on high heat.
• Drain and submerge in cold running water.
• Put them between your hands and the skin will come away easily.
• Melt butter in the bottom of a pan.
• Place potatoes in the pan, roll to coat with butter, and cover with a clean cloth.
• Place over the lowest heat, using a heat pad to deflect direct contact, until potatoes are ready to serve.
• Wash the mint and parsley and chop (Can be done earlier unless you wish to boil the stalks with the potatoes).
• Remove the cloth and dust with the chopped mint and parsley.
• Place in the vegetable dish and serve.
• Enjoy!

LEMON-BUTTER NEW POTATOES

Steps:

• Peel a strip from around each potato. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or just until tender., Meanwhile, in small saucepan, melt butter. Stir in the lemon juice, salt, lemon zest, pepper and nutmeg. Drain potatoes and place in a serving bowl. Pour butter mixture over potatoes; toss gently to coat. Sprinkle with parsley.