FOIL-WRAPPED BABY POTATOES
These tender miniature new potatoes with a charred barbecue flavour make a deliciously simple side dish
Provided by James Martin
Categories Side dish
Time 20m
Number Of Ingredients 2
Steps:
- If your barbecue hasn't already been heated, light and heat until the ashes turn grey. Put the potatoes in a large saucepan of cold water and bring to the boil. Once boiling, cook for 5 mins until slightly tender.
- Drain and leave to steam-dry for 2 mins. Transfer to a large sheet of foil, coat in the olive oil and season well. Make sure the potatoes are sitting flat against the foil so each one gets charred when grilled. Wrap in the foil like a parcel, and wrap again to ensure the potatoes are completely covered. Cook on the barbecue for 10 mins.
- Check they are cooked by inserting a skewer into one of the potatoes. Carefully remove from the foil and serve in a dish.
Nutrition Facts : Calories 125 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein
BABY NEW POTATOES WITH MINT (BBQ)
There's just nothing like baby new potatoes with fresh mint! Throw in some good quality olive oil, some garlic and pepper and you've got a quick and easy sidedish that goes well with just about anything.
Provided by Just Call Me Martha
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Scrub potatoes.
- Cut each potato in half and place in bowl.
- (If they are really small, leave whole).
- Toss potatoes with 2 tablespoons oil and half of the salt.
- Wrap potatoes in tin foil packet and grill for about 20 minutes or until tender.
- Remove from grill and empty packet into bowl.
- Add garlic, pepper, half of the mint, remaining oil and salt.
- Toss well to coat.
- Sprinkle with remainder of mint and serve.
- (Also good cold).
Nutrition Facts : Calories 329.7, Fat 13.9, SaturatedFat 1.9, Sodium 309.4, Carbohydrate 46.4, Fiber 5.1, Sugar 2.9, Protein 5.7
BBQ ROASTED BABY POTATOES
Steps:
- Place all ingredients in a bowl, toss well.
- Put potato mixture in the centre of a piece of aluminum foil.
- Fold the foil in half to cover the potatoes.
- Crimp the edges to create a sealed pouch. Fold all the edges over one more time to ensure that all steam will stay in the pouch.
- Place the pouch flat side down on a pre-heated barbeque grill or on a grill over a campfire at medium temperature and close the lid for four minutes.
- Open the lid and continue cooking the pouch for another 15-20 minutes.
- Remove the pouch and don't open until ready to serve.
Nutrition Facts : Calories 173 kcal, Carbohydrate 14.2 g, Protein 2.9 g, Fat 12.5 g, SaturatedFat 1.8 g, Sodium 274 mg, Fiber 2.9 g, ServingSize 1 serving
GRILLED BABY NEW POTATO SALAD WITH FRENCH GREEN BEANS AND MINT (
Posted for Zaar World Tour 2005. Helen Henderson, the chef, says that to satisfy any potato loving Swede's craving for pasta salad, you should add angel-hair pasta tossed with olive oil, salt and pepper. I say this looks good enough to eat on its own and the olives and tomatoes look too good to leave out. I reduced the olive oil to 1 tablespoon from 3 and guessed on the cook time. If you don't have access to a grill I think you could grill in a non-stick frying pan with a small amount of olive oil. From The Swedish Table.
Provided by Kumquat the Cats fr
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In large saucepan bring salted water to a boil. Add potatoes and cook until just soft, about 3-5 minutes. Drain in colander and let dry on paper towels.
- While potatoes are boiling bring a small pot of water to a boil. Cook beans until just done but still crisp, about 4-5 minutes. Drain immediately and rinse in cold water. Set aside.
- Light an outdoor grill or a stovetop grill pan. Cut cooked potatoes in half or, if tiny, leave whole. Spray cut side with olive oil and grill cut side down until marks appear.
- Meanwhile, prepare dressing by mixing garlic, mustard, vinegar, parsley and mint in a small bowl. Slowly whisk in olive oil. When potatoes are grilled but still hot, toss in dressing and season to taste with salt and pepper. Add green beans and olives and tomatoes, if desired, and mix well. Serve at room temperature.
Nutrition Facts : Calories 243.3, Fat 4, SaturatedFat 0.6, Sodium 348, Carbohydrate 48.1, Fiber 8.9, Sugar 3.3, Protein 6.7
LEG OF LAMB WITH MINT PESTO, NEW POTATOES AND BABY CARROTS
Categories Herb Lamb Potato Roast High Fiber Walnut Carrot Bon Appétit
Yield Serves 6
Number Of Ingredients 10
Steps:
- Finely chop walnuts and garlic in processor. Add 2 cups mint leaves and basil and chop finely. Add oil and vinegar and blend until pesto is smooth. Cut excess fat from lamb, leaving thin layer. Set lamb in large roasting pan. Make several slits in lamb with tip of small sharp knife. Reserve 1/2 cup pesto for vegetables. Spoon some pesto into each slit; rub remainder into lamb. Sprinkle lamb generously with salt and pepper. Let stand 1 hour at room temperature or cover and chill overnight.
- Preheat oven to 350°F. Roast lamb 45 minutes. Add potatoes to pan and turn to coat in pan juices. Roast 30 minutes. Add carrots and reserved 1/2 cup pesto and turn to coat carrots and potatoes in pesto and pan juices. Sprinkle with salt and pepper. Continue roasting until thermometer inserted into thickest part of lamb registers 140°F. for medium-rare, about 45 minutes longer. Remove from oven and let stand 15 minutes.
- Carve lamb into thin slices. Arrange on plates with potatoes and carrots. Garnish with fresh mint leaves.
NEW POTATOES WITH PEAS AND MINT
This is delicious with new baby potatoes but regular potatoes will do fine also, all ingredients may be adjusted to taste, serve warm or at room temperature.
Provided by Kittencalrecipezazz
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook potatoes in boiling water until JUST fork-tender (do not overcook the potatoes).
- While the potatoes are cooking in a small bowl whisk together vinegar with salt and black pepper.
- Place the thawed peas on a plate and lightly dry using a paper towel/s.
- Drain the potatoes then slice in half.
- Place into the bowl; pour the vinegar mixture over and toss to coat.
- Add in oil, peas, green onion, mint and peas; toss well to combine.
- Season with more salt and pepper if needed.
- Serve warm or room temperature.
Nutrition Facts : Calories 222.8, Fat 9.3, SaturatedFat 1.3, Sodium 11.7, Carbohydrate 31.3, Fiber 5.1, Sugar 3, Protein 4.8
HERBY NEW POTATOES
Add a refreshing twist to new potatoes by adding the flavour of mint
Provided by John Torode
Categories Dinner, Side dish
Time 25m
Number Of Ingredients 3
Steps:
- Heat oven to 180C/fan 160C/gas 4. Heat a large heavy-based ovenproof, flameproof pan and add the oil. Drop the potatoes in the oil and cook for 5 mins, so they are coloured. Remove from the pan using a slotted spoon, draining the excess oil. Wipe the oil from the pan with kitchen paper, then return the potatoes to the pan. Put in the oven, and cook for a further 15 mins. Sprinkle over the mint and serve.
Nutrition Facts : Calories 195 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 0.8 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.02 milligram of sodium
NEW POTATOES WITH GARLIC, MINT AND BUTTER
Make and share this New Potatoes With Garlic, Mint and Butter recipe from Food.com.
Provided by JustJanS
Categories Potato
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Bring the potatoes to the boil in enough lightly salted water to cover.
- Turn the heat to a very low simmer and cook until fork tender. This could take 30 minutes.
- Drain and add the butter, mint, garlic and salt and pepper to the pot. With the lid on, toss gently to cover the potatoes with the seasoned butter.
- Use parsley if you don't have or like mint, or use a mix of both if you wish.
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