Steamednewpotatoeswithparsleyanddill Recipes

EASY STEAMED PARSLEY NEW POTATOES

Steps:

• Clean the potatoes. If you were able to find the small ones, you won't have to cut them. Otherwise, cut the potatoes into fourths or halves, depending on their size.
• Place your steamer basket in a medium saucepan. Add water until just below the bottom of the steamer basket. You don't want the water touching the potatoes.
• Put the potatoes onto the steamer basket, cover the pan and place over high heat on your stovetop.
• When the water is boiling, turn down to medium-low heat and simmer for 10 to 20 minutes, depending on the size of the potatoes. They are done when they can be pierced easily with a fork.
• Carefully uncover the pot and spoon the hot potatoes into your serving dish. Immediately add the oil and toss until all the potatoes are coated.
• Then sprinkle with the salt and parsley while tossing to distribute evenly.
• Taste and add salt or parsley if you feel more is necessary. And if you want to add pepper to your liking, now is the time.
• Serve hot!

STEAMED NEW POTATOES WITH PARSLEY AND DILL

Steps:

• In a steamer set over boiling water, steam the potatoes, covered, for 10 to 12 minutes, or until they are just tender.
• While the potatoes are steaming, in a bowl, stir together the dill, the parsley, butter, sour cream, and the salt and pepper to taste.
• Add the potatoes to the herb mixture and toss them well.

PARSLIED NEW POTATOES

Steps:

• In medium pot, bring 2 qts water and 1 t salt to a boil.
• Cut a ring around the middle of each potato.
• Drop potatoes in boiling water, bring back to the boil.
• Reduce heat to simmer and cook until potatoes are tender, about 10 minutes, depending on size of potatoes.
• Drain well.
• Add butter and parsley.
• Toss to coat well.

STEAMED NEW POTATOES WITH MINT AND PARSLEY

Steps:

• In a steamer set over boiling water steam the potatoes, covered, for 10 to 12 minutes, or until they are just tender. While the potatoes are steaming, in a bowl stir together the mint, the parsley, the butter, the sour cream, and salt and pepper to taste. Add the potatoes to the herb mixture and toss them well.

SAUTéED NEW POTATOES WITH PARSLEY

Steps:

• Using a vegetable peeler, remove a narrow strip of peel from around middle of each potato.
• Cook potatoes in large pot of boiling salted water until just tender, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate).
• Melt butter in large nonstick skillet over medium-high heat.
• Add potatoes and sauté until crisp and golden, about 7 minutes.
• Season with salt and pepper.
• Transfer to bowl.
• Sprinkle with parsley.

STEAMED NEW POTATOES WITH DILL VINAIGRETTE

Steps:

• Put about 2 inches of water in a large pot, insert a rack or steamer basket into the pot and bring the water to a boil.
• Steam the new potatoes in the basket for about 20 minutes.
• Let cool and then slice in quarters, lengthwise.
• Meanwhile, in a small bowl, whisk the Dijon mustard, red wine vinegar and lemon juice together.
• Add the shallots and slowly whisk in the olive oil and dill.
• Season with salt and pepper to taste.
• (The vinaigrette can be made in advance and stored in the refrigerator for up to 5 days).
• Gently toss the quartered potatoes in the vinaigrette and serve.

GARLIC & PARSLEY NEW POTATOES

Steps:

• Scrub the potatoes well.
• Pare a 3/4" strip around the middle of each potato (this is just to give you a little contrast in color).
• Place potatoes in a saucepan, cover with water and bring to a boil.
• Simmer covered for about 20 minutes or until tender.
• Drain potatoes and place them in a bowl add two teaspoons of oil& toss.
• In a non stick frypan add the remaining oil over medium heat.
• Add garlic,cook approximately 1 minute.
• Add parsley, salt& pepper, mix well.
• Add potatoes, reduce heat to low and cook stirring constantly for 1 or 2 minutes.
• Serve.

PARSLEYED STEAMED POTATOES

Steps:

• Peel potatoes and place them on the rack of a steamer over boiling water. Cover and steam them for 15 minutes or until done.
• Remove potatoes from rack and place them in a small skillet. Add butter, parsley, salt and pepper. Toss and blend well. Serve immediately.