Marinated New Potatoes Batatinha Em Conserva Recipes

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MARINATED NEW POTATOES - BATATINHA EM CONSERVA



Marinated New Potatoes - Batatinha Em Conserva image

These marinated potatoes are a popular churrasco side dish in Brazil, along with marinated zucchini, or other antipasto-style dishes, farofa, and garlic bread. This dish tastes even better when prepared a day ahead of time, and the potatoes will keep for up to a week in the refrigerator. Choose the smallest potatoes you can find - ideally bite size (about 1 inch in diamter). If the potatoes are slightly larger than bite-size, you can cut them in half after boiling them. Small yellow potatoes are delicious and they have a nice texture for this kind of dish, but you can use red potatoes, blue potatoes, fingerling potatoes, or an assortment of potato varieties.

Provided by JackieOhNo

Categories     Potato

Time 6h25m

Yield 6 serving(s)

Number Of Ingredients 11

2 lbs small baby potatoes
3/4 cup good quality olive oil
1/3 cup red wine vinegar
1 teaspoon dried oregano
2 -3 garlic cloves, minced
kosher salt & freshly ground black pepper
1/2 cup chopped white onion
1 -2 teaspoon finely minced chili pepper (or to taste)
1 cup olive, pitted (green or black)
1/4 cup diced sun-dried tomato (packed n oil)
1/4 cup chopped parsley

Steps:

  • Place a large pot of salted water on the stove and bring to a boil. Scrub the potatoes clean (leaving skins on), and add the potatoes to the pot once the water is boiling. Cook the potatoes until they are very tender when pierced with a fork.
  • While the potatoes are cooking, whisk together the olive oil, red wine vinegar, oregano, garlic, and salt and pepper to taste.
  • Drain the potatoes and place them in a bowl. Toss the potatoes with the oil and vinegar mixture while the potatoes are still hot. Set aside to cool.
  • Once the potatoes have cooled to room temperature, add the chopped onions, chile pepper, olives, sun dried tomatoes, and chopped parsley to the bowl. Toss everything well to mix.
  • Chill potatoes several hours or overnight to allow flavors to marinate and blend. Serve at room temperature.

Nutrition Facts : Calories 385.4, Fat 29.7, SaturatedFat 4.1, Sodium 239.8, Carbohydrate 28.3, Fiber 5, Sugar 3.2, Protein 3.4

ROASTED NEW POTATOES



Roasted New Potatoes image

This simple recipe is anything but plain. The flavors of garlic and herbs combine to add extra zip to tender new potatoes. This side dish goes hand in hand with the delicate taste of fish. --Ann Berg, Chesapeake, VA

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 4 servings.

Number Of Ingredients 7

1-1/2 pounds new potatoes, quartered
2 tablespoons olive oil
2 teaspoons minced garlic
1/2 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1/8 teaspoon pepper

Steps:

  • In a large resealable plastic bag, combine all ingredients; shake to coat. Pour into an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 450° for 35 minutes or until potatoes are tender.

Nutrition Facts : Calories 186 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 306mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein.

OVEN-ROASTED GREEK POTATOES



Oven-Roasted Greek Potatoes image

A delicious blend of potatoes, garlic, lemon, and herbs marinated overnight in olive oil and white wine. This is a nice way to dress up the potatoes and is always a hit at my dinner parties.

Provided by MADDIE

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 9h40m

Yield 6

Number Of Ingredients 13

2 teaspoons lemon pepper
½ teaspoon dried marjoram
1 teaspoon dried basil
⅛ teaspoon dried thyme
1 teaspoon dried rosemary
¼ cup white wine
1 cup water
2 tablespoons olive oil
2 tablespoons Italian salad dressing
2 cloves garlic, minced
1 lemon, juiced
1 tablespoon lemon zest
6 medium potatoes, peeled and quartered

Steps:

  • In a small bowl, mix the lemon pepper, marjoram, basil, thyme, and rosemary. In a separate bowl, mix the wine, water, olive oil, dressing, garlic, lemon juice, lemon zest, and 1/2 the seasoning mixture. Pour into a medium glass baking dish. Place potatoes in the dish, coat with the mixture, and sprinkle with remaining seasonings. Cover, and refrigerate 8 hours, or overnight.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake potatoes 1 hour and 15 minutes in the preheated oven, basting once half way through the bake time.

Nutrition Facts : Calories 234.2 calories, Carbohydrate 40.8 g, Fat 6.2 g, Fiber 5.9 g, Protein 4.7 g, SaturatedFat 0.9 g, Sodium 249.3 mg, Sugar 2.3 g

BOILED NEW POTATOES



Boiled New Potatoes image

Simply boiled and then dressed with a fruity extra-virgin olive oil and fresh parsley, new potatoes complement Grilled Chili-Rubbed Chicken Thighs perfectly. Choose similarly sized potatoes so they will cook in the same amount of time.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 20m

Number Of Ingredients 4

Coarse salt
1 1/2 pounds small red new potatoes, well scrubbed
2 tablespoons extra-virgin olive oil
3 tablespoons parsley, coarsely chopped

Steps:

  • In a large pot of boiling salted water, cook potatoes until tender but not falling apart, 10 to 15 miuntes (timing will vary depending upon the size of potatoes; test with a fork to see if done). Drain in a colander, rinse under cold water, and shake to remove excess water.
  • Halve potatoes and transfer to a bowl along with oil; season with salt and toss with parsley.

Nutrition Facts : Calories 183 g, Fat 7 g, Fiber 3 g, Protein 3 g

ROASTED NEW POTATOES WITH GARLIC



Roasted New Potatoes with Garlic image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h15m

Yield about 4 servings

Number Of Ingredients 6

1 1/2 pounds medium red bliss or other waxy-style potatoes, skin-on and scrubbed
2 tablespoons unsalted butter, melted
1 teaspoon kosher salt, plus more
1 tablespoon finely minced garlic
1 tablespoon finely chopped flat-leaf parsley
Freshly ground black pepper

Steps:

  • Preheat oven to 375 degrees F.
  • Half the potatoes lengthwise and cut them into 1-inch-wide wedges. In a medium bowl, toss the potatoes with the butter and 1 teaspoon of salt. Spread the potatoes out on a roasting pan large enough to hold them in a single layer. (Arrange the potatoes cut-side down, to ensure crisply browned edges.)
  • Roast the potatoes until golden brown, about 45 minute. Add the garlic and stir to coat the potatoes evenly. Continue to roast until the potatoes and garlic are evenly browned, about 15 minutes more. (Take care that the garlic doesn't burn.) Remove from the oven and mix with the parsley. Season with salt and pepper to taste. Serve.

NEW POTATOES



New Potatoes image

There were no refrigerators or freezers when I grew up, so we were eager to taste those first fresh vegetables from the garden-especially when served with our favorite Sunday dinner. Among the pork chops, fresh asparagus and rhubarb pie, these new potatoes, showered with freshly picked parsley, were a standout. -Marilyn Kutzli, Preston, Iowa

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 12 servings.

Number Of Ingredients 3

4 pound small red potatoes
1/2 cup butter, cubed
1/2 cup minced fresh parsley

Steps:

  • Cook potatoes in boiling salted water for 20-30 minutes or until tender; drain. Cool for 5 minutes. Remove skins. In a large skillet over medium heat, cook and stir the potatoes in butter until lightly browned, about 20 minutes. Stir in parsley.

Nutrition Facts : Calories 177 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 88mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein.

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