BOILED POTATOES WITH PARSLEY AND DILL
For a classic meat-and-potatoes combo, pair this simple dish with German-style sausages.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 5
Steps:
- Place potatoes in a large pot of water. Bring to a boil, and cook until fork tender, 15 to 18 minutes. Drain. Transfer to a warm serving bowl, add butter, and season with salt and pepper. Toss with herbs.
PARSLEY POTATOES
These potatoes are so good and are great with rib eye steaks.
Provided by Hallie Guilfoyle
Categories Side Dish Potato Side Dish Recipes
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Peel a strip of skin from around the center of each potato, place the potatoes in cold water. Set aside.
- Heat oil in a large skillet over medium high heat. Saute onion and garlic for 5 minutes or until tender. Pour in broth and 3/4 cup of the parsley; mix well. Bring to a boil.
- Place the potatoes into a large pot full of salted water. Bring the water to a boil; then reduce heat. Simmer covered, for 10 minutes or until the potatoes are tender.
- Remove potatoes with a slotted spoon to a serving bowl. Sprinkle the black pepper into the skillet and stir.. Pour the peppered sauce over potatoes and sprinkle with remaining parsley.
Nutrition Facts : Calories 134.2 calories, Carbohydrate 23.5 g, Cholesterol 0.4 mg, Fat 2.9 g, Fiber 2.5 g, Protein 4.3 g, SaturatedFat 0.5 g, Sodium 272.5 mg, Sugar 1.9 g
GARLIC DILL NEW POTATOES
Potatoes are tossed in a garlicky dill butter before being served in this fantastic side dish.
Provided by kelcampbell
Categories Side Dish Potato Side Dish Recipes
Time 20m
Yield 5
Number Of Ingredients 5
Steps:
- Place the potatoes in a steamer basket, and set in a pan over an inch of boiling water. Cover, and steam for about 10 minutes, until potatoes are tender but not mushy.
- In a small bowl, stir together the butter, dill, garlic, and salt. Transfer the potatoes to a serving bowl, and pour the seasoned butter over them. Toss gently until they are well-coated.
Nutrition Facts : Calories 329.8 calories, Carbohydrate 62.1 g, Cholesterol 18.3 mg, Fat 7.2 g, Fiber 5.6 g, Protein 5.9 g, SaturatedFat 4.5 g, Sodium 178.3 mg, Sugar 3.1 g
STEAMED NEW POTATOES WITH PARSLEY AND DILL
I saw this on cooking live. It was a cooking for singles show. I love this as it is fast to make and very tasty. You can also top this with parmesan cheese.
Provided by opelgtman
Categories Potato
Time 25m
Yield 2 serving(s)
Number Of Ingredients 6
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.
BOILED POTATOES WITH DILL
Provided by Pierre Franey
Categories weekday, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place potatoes in a pot, cover with water; add dill and salt. Bring to a boil, and simmer for 15 minutes or until potatoes are tender.
- Drain potatoes, and discard dill sprigs. Place potatoes in a saucepan; add butter, chopped dill, salt, pepper and cumin. Stir gently to coat potatoes. Serve immediately.
Nutrition Facts : @context http, Calories 87, UnsaturatedFat 1 gram, Carbohydrate 14 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 276 milligrams, Sugar 1 gram, TransFat 0 grams
PARSLEY-DILL POTATOES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Using a peeler or a paring knife, peel a 1/2-inch strip around the circumference of each potato. Fill a large saucepan with cold water. Add the potatoes and place them over high heat. Boil potatoes until fork tender, about 15 to 20 minutes. Drain and place the potatoes back into the pan on the burner for 30 seconds to dry them out. Add the butter and toss in the herbs. Season the potatoes with salt and pepper.
PARSLEYED OR DILLED POTATOES
Provided by Pierre Franey
Categories easy, quick, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- For an attractive touch, use a paring knife to remove a thin band of skin around the middle of each potato. Leave the rest of the skin intact.
- Wash the potatoes and put them in a saucepan with water to cover. Add salt. Bring to a boil and simmer for about 20 minutes.
- Drain the potatoes and add the butter, pepper and parsley or dill. Toss well, and serve hot.
Nutrition Facts : @context http, Calories 172, UnsaturatedFat 2 grams, Carbohydrate 28 grams, Fat 6 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 547 milligrams, Sugar 2 grams, TransFat 0 grams
BEANS MARBELLA
This recipe started as a wisp of an idea in The Veggie, our weekly newsletter about vegetarian home cooking, inspired by that iconic dish chicken Marbella, made famous in "The Silver Palate Cookbook." Instead of chicken, a pot of thin-skinned, creamy beans and their rich cooking liquid form the base, which are then added to a pan of fried garlic and reduced red wine with plenty of olive oil, prunes and olives. They're then topped with a simple roasted potato salad, dressed with vinegar-soaked shallots, capers and parsley. It's not an exact replica of chicken Marbella, but it's a beautiful and satisfying way to enjoy its familiar flavors - the tangy, briny sharpness of vinegar, capers and olives, set against the sweetness of prunes. You can serve the dish as is, but it's even more luxurious with some thickly sliced and toasted bread, brushed with olive oil and garlic.
Provided by Tejal Rao and Alexa Weibel
Categories dinner, soups and stews, main course
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Start the beans: Rinse the beans then add them to a large, heavy pot and cover with enough cool water to generously immerse (about 12 cups). Add ¼ cup olive oil, the bay leaves, oregano and 1 teaspoon salt, then bring to a boil over high heat. Once the liquid comes to a boil, reduce the heat to medium-low and simmer, stirring occasionally, until the beans are very tender, 1½ to 2 hours. Add extra water by the cupful as needed to keep the beans immersed.
- Prepare the potatoes: Heat the oven to 375 degrees. On a large sheet pan, toss the potatoes with 2 tablespoons olive oil; season generously with salt and pepper, and toss to coat. Roast, stirring once about halfway through, until the potatoes are golden-brown and tender, about 30 minutes. Set aside.
- Finish the beans: In a large, deep skillet, heat 2 tablespoons olive oil over medium heat. Add the chopped garlic and sauté until soft and fragrant. As soon as the edges of the garlic start to color, add the red wine and simmer until the wine is reduced by half, 5 to 10 minutes.
- Using a slotted spoon, transfer the cooked beans (you should have about 7 cups) to the reduced wine in the skillet, then add about 2 cups of their cooking liquid - you want just enough to mostly cover the beans. Add the olives, prunes and another ¼ cup olive oil, and simmer over medium, stirring occasionally, until the flavors meld and the liquid thickens slightly to form a sauce, 10 to 15 minutes. Season to taste with salt and pepper.
- Finish the potatoes: In a medium bowl, combine the minced shallot with the red wine vinegar. Add the potatoes, capers and parsley, and toss to coat. Season to taste with salt and pepper. Tip the potatoes on top of the beans, drizzle with olive oil and serve.
NEW POTATOES WITH SOUR CREAM AND DILL
My Baba made this and it has been passed down. I still make it all of the time. It is all my all time favorite way to have small new potatoes
Provided by Lanagirl
Categories Potato
Time 1h
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Boil potatoes until done. Drain and set aside.
- Chop green onions and add to a frying pan with 1/4 stick of butter. Cook on medium heat until onions are soft. Add the rest of the butter and stir until melted.
- Add container of sour cream, dill and salt and pepper to taste. Cook until sour cream is warm.
- Place potatoes in pan with sour cream mixture, stirring occasionally until potatoes are heated through.
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