Herbed Baby Potatoes With Lemon Vinaigrette 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 BABY POTATOES WITH LEMON VINAIGRETTE

Steps:

• Place potatoes and 3 tablespoons salt in a medium saucepan. Cover with water, and bring to a simmer. Cook until a knife pierces through potatoes with little resistance, about 10 minutes. Drain; transfer to a bowl.
• Heat oil, garlic, and red-pepper flakes in a small skillet over medium-low heat until garlic is golden brown, about 15 minutes. Pour over potatoes. Add lemon juice and herbs, and toss. Season with salt and pepper.

HERBED BABY POTATOES WITH LEMON VINAIGRETTE

Steps:

• Place potatoes and 2 tablespoons salt in a medium saucepan.
• Cover with water, and bring to a simmer.
• Cook until knife pierces through potatoes with little resistance, about 10 minutes.
• Drain; transfer to a bowl.
• Heat oil, garlic, and red pepper flakes in a small skillet over medium-low heat until garlic is golden brown, 15 minutes.
• Pour over potatoes.
• Add lemon juices and herbs and toss.
• Season with salt and pepper.

ROASTED BABY POTATOES WITH HERBS

Steps:

• Preheat oven to 400°F.
• Put the potatoes into a large bowl.
• In a small bowl, whisk the herbs, garlic, and oil together until blended.
• Pour over the potatoes. Sprinkle generously with salt and pepper, then toss to coat.
• Transfer the potatoes to a large heavy baking dish, spacing them evenly apart.
• Roast the potatoes until they are tender and golden, turning them occasionally with tongs for approx 1 hour.
• Transfer the roasted potatoes to a platter
• Optional: Drizzle with additional extra-virgin olive oil and herbes de Provence. Serve warm or hot.

HERBED BABY POTATOES WITH LEMON VINAIGRETTE

Steps:

• 1. Place potatoes and 3 tablespoons salt in a medium saucepan. Cover with water and bring to a simmer. Cook until a knife pierces through potatoes with little resistance, about 10 minutes. Drain;transfer to a bowl. 2. Heat oil, garlic, and red-pepper flakes in a small skillet over medium-low heat until garlic is golden brown, about 15 minutes. Pour over potatoes. Add lemon juice and herbs, and toss. Season with salt and pepper.

HERBED BABY POTATOES WITH LEMON VINAIGRETTE

Steps:

• Directions 1.Place potatoes and 3 tablespoons salt in a medium saucepan. Cover with water, and bring to a simmer. Cook until a knife pierces through potatoes with little resistance, about 10 minutes. Drain; transfer to a bowl. 2.Heat oil, garlic, and red-pepper flakes in a small skillet over medium-low heat until garlic is golden brown, about 15 minutes. Pour over potatoes. Add lemon juice and herbs, and toss. Season with salt and pepper. Helpful Hint To ensure maximum flavor, toss potatoes with dressing while they're still warm.