Baby Herb Potatoes Food

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!

BOILED BABY POTATOES WITH GARLIC AND HERB BUTTER

Steps:

• Scrub potatoes clean with a vegetable scrubber. Cut any larger potatoes in half or quarters so that all of the potatoes are uniform in size (leave as many In tact as possible. Place in a large pot, cover with water and bring to a boil. Add 2 teaspoons of salt to the water. Turn heat down to medium and simmer potatoes until fork-tender; about 10 minutes. Turn off heat, drain the water and return potatoes to the pot.
• Stir in butter, garlic, parsley, chives, salt and pepper until potatoes are well coated. Feel free to add black pepper as desired.
• Cover and let sit for 10 minutes, then serve. Season with more salt and pepper if desired.

ROASTED BABY POTATOES WITH ROSEMARY

Steps:

• Preheat oven to 450 degrees F.
• Halve potatoes and place on a cookie sheet. Combine with cracked cloves of garlic. Coat potatoes and garlic with extra-virgin oil and season with rosemary, salt and pepper.
• Place potatoes on center rack of oven and roast 20 minutes, until just tender.

BABY HERB POTATOES

Steps:

• Cover the potatoes in water and boil until tender, about 20 minutes.
• While the potatoes are boiling add the olive oil, garlic and herbs to a large sauce pan and put on a low heat.
• When potatoes are tender, drain and dry them. Rinse with cool water and then halve the potatoes.
• Add the potatoes to the oil mixture and raise the temperature to a medium heat.
• Cook the potatoes until the begin to brown (about 10 minutes). Be careful not to let the potatoes stick to your pan.
• Remove from heat and transfer potatoes into serving bowl and 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.

GARLIC AND HERB ROASTED BABY POTATOES

Steps:

• Preheat the oven to 475 degrees F (245 degrees C).
• Toss potatoes, oil, garlic, thyme, rosemary, salt, and pepper together in a bowl; place on a rimmed baking sheet.
• Roast in the preheated oven until tender, 30 to 35 minutes.

HERBED POTATOES AND TOMATOES

Steps:

• Put 1 pound mixed baby potatoes in a medium pot; cover with cold water and season with salt. Bring to a boil; cook until tender, 15 minutes. Combine 2 tablespoons olive oil and 1 tablespoon melted butter in a large bowl. Add 1 chopped large heirloom tomato and 1 tablespoon each chopped parsley, chives and basil. Drain the potatoes; add to the bowl and toss. Season with salt and pepper.

BABY POTATOES IN SEA SALT WITH HERB SALSA

Steps:

• Put the potatoes in a frying pan wide and deep enough so that they sit in an even layer (don't cut the baby potatoes in half, otherwise they will absorb the salt and be too salty to eat). Pour over just enough water to cover (about 300ml) and add the salt.
• Bring to the boil and simmer gently for 40 mins until the potatoes have cooked. When the water begins to evaporate, give the pan a shake to coat the potatoes in the salt. Once the water has gone completely and the potatoes are covered in a light salty crust, they are ready to serve.
• Meanwhile, make the herb salsa. Chop the herbs finely, tip into a bowl and mix in the vinegar, oil and garlic. Taste and season as required. Serve the potatoes with a little salsa drizzled over and the rest served separately for dipping.