Favorite Herbed Potatoes Recipes

HERBED SCALLOPED POTATOES AND ONIONS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 2 1/2-quart baking dish.
• Layer potatoes and onion in prepared baking dish.
• Melt butter in a saucepan over medium heat; stir in flour until smooth. Gradually add broth, mayonnaise, garlic, salt, parsley, poultry seasoning, and pepper; cook and stir until thick and bubbly, about 2 minutes. Pour mayonnaise mixture over potatoes and onion. Cover baking dish with aluminum foil.
• Bake in preheated oven until potatoes are tender, about 1 hour 45 minutes. Remove foil and continue to bake until golden brown, about 15 minutes more. Sprinkle with chives to serve.

EASILY THE BEST GARLIC HERB ROASTED POTATOES RECIPE BY TASTY

Steps:

• Fill a large pot with water and boil. Add salt, baking soda, and potatoes, and stir.
• Return to a boil, reduce to a simmer, and cook for 10 minutes after returning to a boil. A fork should easily pierce the potato pieces by the end. Drain and let sit one minute while moisture evaporates.
• Combine olive oil, rosemary (or thyme), garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Stir constantly until garlic just begins to turn golden, about 2-3 minutes.
• Immediately strain oil through a fine-mesh strainer over the potatoes. Add salt and pepper to taste, and mix.
• Shake the pot that the potatoes are in so that they slam against all sides of the pot, this will loosen the outer layer of the potatoes to form a mashed layer around each potato piece.
• Preheat oven to 425°F (220°C).
• Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly.
• Transfer to oven and roast, without moving, for 30-35 minutes.
• Using a thin, flexible metal spatula flip potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
• Transfer potatoes to a large bowl and add the garlic-rosemary mixture (optional) and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.
• Enjoy!

BUTTERY HERBED MASHED POTATOES

Steps:

• 1. In a large pot of cold water, bring the potatoes and garlic to a boil. Salt the water and cook until the potatoes are tender, about 20 to 30 minutes.2. Meanwhile, heat the cream, 4 tablespoons butter, 1 tablespoon chopped sage, and the thyme sprigs over medium heat until the butter has melted. Remove from the heat and let the herbs sit in the warm cream until the potatoes are done. Remove the thyme sprigs before adding to the potatoes. 3. Drain the potatoes, return the potatoes to the pot and mash over low heat, or mash in the bowl of stand mixer fitted with the paddle attachment. Add the herbed cream and crème fraîche. 4. In a skillet, melt 6 tablespoons butter and the sage leaves over medium heat until just browned. The butter will melt, foam and froth, then begin to brown along the bottom. Whisk browned bits off of the bottom of the pan. Remove the sage leaves. Pour the browned butter into the warm mashed potatoes. Taste and season with salt and pepper.5. Serve the potatoes warm, topped with the remaining 2 tablespoons butter, sage and fresh chopped chives.

FAVORITE HERBED POTATOES

Steps:

• In a large skillet over medium heat, cook potatoes in butter and oil for 6-8 minutes or until browned. Add the remaining ingredients; cook and stir for 2-3 minutes or until well coated.

HERBED MASHED POTATOES

Steps:

• Place potatoes in a large pot; cover with cold water by 1 inch, and add 1 teaspoon salt. Bring to a boil; reduce heat to medium-low, and simmer until potatoes are tender, 15 to 18 minutes. Drain; return potatoes to pot.
• Stir potatoes over medium heat until dry (a film of starch will form on bottom of pot), about 1 minute. Remove from heat.
• In a small saucepan, combine half-and-half and butter; bring to a simmer over medium heat. Pour half of hot liquid over potatoes. Mash just until smooth, adding more liquid to reach desired consistency. Stir in parsley and chives; season with salt. Garnish with more herbs.

POTATO BAKE WITH HERBS

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking dish with 1 teaspoon butter.
• Peel potatoes and cut in half lengthwise. Place in the prepared baking dish. Drizzle with melted butter and season with coarse salt. Sprinkle with chervil and chives. Cover with Gruyere cheese.
• Bake in the preheated oven until cheese is melted and lightly browned, about 30 minutes.

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!

HERB ROASTED RED POTATOES

Steps:

• Gather the ingredients.
• Preheat oven to 400 F. Oil a shallow baking pan .
• Scrub the potatoes. Peel the potatoes, if desired, or leave them unpeeled. Cut them into halves (for small potatoes) or wedges of equal sizes.
• Peel the onion and trim the ends. Cut it into 6 to 8 wedges.
• In a small cup, melt the butter with the olive oil in the microwave.
• In a large bowl, combine the potato wedges, onion wedges, melted butter and oil, dill weed, basil, parsley, salt, and pepper. Toss to combine and coat potatoes.
• Transfer potatoes and onions to the prepared pan.
• Roast for about 30 to 40 minutes, turning occasionally until potatoes are tender and golden brown.
• Transfer the potatoes to a serving dish. Serve hot and enjoy.

SIMPLE HERB ROASTED POTATOES RECIPE

Steps:

• Preheat oven to 400°F. Line a rimmed baking pan with either parchment paper or aluminum foil. Drizzle olive oil on top to prevent sticking.
• Boil water in a large pot. Once the water is boiling, add a tablespoon of sea salt and the baking soda. Dump the quartered potatoes into the pot and cook for 5-6 minutes. The potatoes should be submerged in the water. Stir occasionally to prevent sticking. While the water is boiling, you can use this time to wash and quarter the potatoes if you haven't done so already.
• Remove the potatoes from the pot and drain. Ensure the potatoes are dry before placing in a large mixing bowl. The potatoes will be slightly translucent but still firm enough to toss. Add the olive oil, melted butter, Italian seasoning, sea salt and pepper to taste depending on preference. Toss the potatoes in the bowl until evenly coated. Don't discard the bowl yet as you will need it in the last step.
• Place the potatoes on the lined baking pan and spread out. Bake for 28-30 minutes until the desired browned color is achieved. Mix the potatoes around at the halfway point to ensure the potatoes are browned evenly.
• Once the potatoes are done baking, return the potatoes to the large mixing bowl and toss with the fresh chives, parsley, and basil. Enjoy immediately!

CRISPY GARLIC & HERB POTATOES

Steps:

• Fill a stock pot half ways with cold water, season generously with sea salt and heat it with a high heat
• Cut 12 fingerling potatoes (washed) in half lengthwise
• Once the water comes to a boil, add the potatoes into the stock pot and par boil them for 5 to 6 minutes, then drain the potatoes into a colander and let them air dry
• Meanwhile, heat a small fry pan with a low-medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in 6 cloves garlic roughly chopped, mix the garlic with the olive oil and saute for 1 minute, then drain the garlic into a sieve with a bowl underneath and set the garlic aside
• Add in 1 tsp of dried oregano into the garlic infused olive oil, along with 1/2 tsp dried thyme and 1/2 tsp dried rosemary, whisk together
• Once the potatoes are fully dry, add them back into the stock pot, along with the olive oil & herb mixture, season with sea salt & black pepper and toss together until well mixed
• Transfer the potatoes into a baking tray that´s lined with parchment paper, making sure all the potatoes are cut side down and in a single layer
• Add into a preheated oven, bake + broil option (bottom + top heat) 210 C - 410 F
• Meanwhile, make the saffron aioli, add in 2 cloves garlic roughly chopped into a mortar, along with 1/4 tsp saffron threads, using a pestle pound down until you form a paste, then add in 1/2 cup mayonnaise, 1 tsp lemon juice, 1 tbsp extra virgin olive oil and season with sea salt & black pepper, mix together until well mixed
• After roasting the potatoes for 35 to 40 minutes, they should be perfectly roasted, remove them from the oven, transfer the potatoes back into the stock pot, add in the reserved sauteed garlic and 2 tbsp finely chopped parsley, toss together until well mixed, serve at once next to the saffron aioli, enjoy!