BABY POTATOES WITH BUTTER & FRESH HERBS
This is a wonderful, elegant potato side dish that's not too rich so it's ideal to serve with rich mains like roasts, and light enough to serve with more delicate foods such as seafood (fish, prawns/shrimp, lobster, crab, mixed seafood platter!).It's a classic side dish you will see offered at fine dining restaurants as a less heavy potato side compared to things like Paris Mash (the world's richest mashed potatoes!).
Provided by Nagi
Categories Side Dish
Number Of Ingredients 7
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!
Nutrition Facts : Calories 181 kcal, Carbohydrate 32 g, Protein 4 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 477 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
GOCHUJANG-ROASTED POTATOES
Gochujang is a Korean fermented chile paste that's sweet, savory, and spicy all at once. It brings so much character to any dish!
Provided by LauraF
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Rinse potatoes in a colander to remove excess starch. Drain.
- Place potatoes in a large microwave-safe bowl. Add 1 tablespoon oil and salt; toss to coat. Cover and microwave on high for 4 minutes. Stir, cover again, and microwave until fork-tender, about 2 minutes more. Drain well.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Whisk remaining oil, gochujang, soy sauce, sesame oil, and red pepper flakes together in the same bowl. Return potatoes to the bowl and toss to coat. Spread on the prepared baking sheet.
- Roast in the preheated oven, stirring once or twice, until golden brown, about 20 minutes. Garnish with scallions and a drizzle of lime juice.
Nutrition Facts : Calories 192.4 calories, Carbohydrate 24.6 g, Fat 9.9 g, Fiber 2.9 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 803.6 mg, Sugar 2.7 g
HERBED NEW POTATOES
Steps:
- Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don't overcook! Toss with the herbs, and serve hot.
HOT AND NUMBING STIR-FRIED NEW POTATOES
These stir-fried potatoes are inspired by a modern street snack served in Xi'an, China. They can be parboiled in advance, require only a few minutes of stir-frying in a wok before serving, and can be flavored with a wide range of spices and aromatics, making them an ideal side dish for any menu, simple or complex. In addition to the Xi'an-style original with hot and numbing spices, you can also make a curry-spiced version with crunchy, fried cumin and mustard seeds, or a rosemary and garlic version that would be at home on a traditional Thanksgiving table (see Tips).
Provided by J. Kenji López-Alt
Categories vegetables, side dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Place potatoes in a large pot and cover with cool water by 2 inches. Season heavily with salt. (The water should taste like very salty seawater once the salt has dissolved.) Place over high heat, bring to a boil and cook until there's no resistance when a knife or cake tester is poked through the largest potato, about 10 minutes after they come to a boil. Drain potatoes and spread in a single layer on a rimmed baking sheet to air-dry.
- While the potatoes cook, make the spice blend: In a small bowl, shake the Sichuan peppercorns and discard any shiny black seeds, twigs or leaf fragments. Add the husks to a dry wok, along with the star anise, fennel seeds, white peppercorns and half the cumin seeds. Toast over medium heat, tossing frequently, until very aromatic, about 2 minutes. Transfer mixture to a small bowl to cool slightly. Return wok to heat and add remaining cumin seeds and the chiles. Toss and stir until very aromatic, about 30 seconds. Transfer to a second small bowl.
- When cool, transfer the spice mixture in the first bowl, along with the 2 chiles from the second bowl to an electric spice grinder or a mortar and pestle. Add salt, sugar and chicken bouillon. Grind to a fine powder and return to the empty bowl.
- Add the cumin seeds that toasted with the chiles to the spice grinder or the mortar (no need to clean it out) and pound or pulse until very coarsely ground. (There should be large, distinct pieces of cumin seeds.) Add half-ground cumin and the sesame seeds to the rest of the spice mixture and stir to incorporate.
- Stir-fry the potatoes: When potatoes are dry, heat 3 tablespoons oil in the wok over high heat until shimmering. Add potatoes and cook, stirring and tossing frequently, until browned in spots, about 4 minutes.
- Clear a small space in the center of the wok and add remaining 1 tablespoon oil to it. Immediately add the garlic, scallions and spice mixture to the oil and stir until aromatic, about 15 seconds. Toss everything until the potatoes are thoroughly coated in spices, about 15 seconds. Season to taste with more salt as desired. Transfer to a serving bowl and serve.
RED HOT CHILLI PEPPER NEW POTATOES
Make and share this Red Hot Chilli Pepper New Potatoes recipe from Food.com.
Provided by Girl from India
Categories Vegetable
Time 22m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Heat the oil in a non-stick fry pan or skillet The oil should be very hot so that the first potato pc put in sizzles.
- Now add all the potatoes and saute evenly till evenly browned Sprinkle with the red pepper and cover and simmer for around 10-12 mins.
- The potatoes should be tender or you will have to cook some more.
- Season and serve.
Nutrition Facts : Calories 211.8, Fat 4.5, SaturatedFat 0.7, Sodium 13.7, Carbohydrate 39.4, Fiber 5, Sugar 1.8, Protein 4.6
ROASTED NEW POTATOES
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
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.
ROASTED NEW POTATOES
A blend of fresh-plucked herbs serves as a flavorful companion for these oven-roasted potatoes. Try them with your favorite roasted chicken recipe and a green vegetable for a perfect meal.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. In a large roasting pan, toss potatoes with oil, and season with salt and pepper. Roast in oven until potatoes are tender when pierced with a fork, about 50 minutes.
- Line a serving bowl or platter with the herbs. Transfer hot potatoes to bowl on top of herbs, and serve.
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