BOILED POTATOES WITH BUTTER
Provided by Food Network Kitchen
Categories side-dish
Time 19m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put the potatoes, garlic, bay leaf, and peppercorns in a large saucepan, add cold water to cover by about an inch and season generously with salt,. Bring to a boil, lower the heat, and simmer until potatoes are fork tender, about 5 to 8 minutes depending on their size.
- Drain and discard the garlic, bay leaves, and peppercorns. Halve the potatoes, if large, toss with the butter and season with salt, and pepper, to taste. Keep warm.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved
BUTTER POTATOES
Buttery potatoes cooked in foil over a campfire.
Provided by Harold
Categories Side Dish Potato Side Dish Recipes
Time 1h10m
Yield 6
Number Of Ingredients 3
Steps:
- Peel and dice potatoes, arrange in a pan or on a sheet of tin foil. Season with salt and pepper. Place butter on top.
- Put potatoes on grill or in the oven at 375 degrees F (190 degrees C). Mix around so they get all buttery and don't burn. Cook until potatoes are soft.
Nutrition Facts : Calories 329.5 calories, Carbohydrate 13.2 g, Cholesterol 81.3 mg, Fat 30.8 g, Fiber 1.7 g, Protein 1.9 g, SaturatedFat 19.5 g, Sodium 222.5 mg, Sugar 0.6 g
BUTTER FRIED POTATOES
This is not the healthiest dish, although it is delicious. For the people who do not like them, the onion is optional. I make it for my family often and the restaurant I work at changed their recipe to this! Add diced tomatoes alongside the onion and garlic for a tasty addition.
Provided by tenastic66
Categories Side Dish Potato Side Dish Recipes
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Melt 4 1/2 tablespoons butter in a large skillet over medium-high heat; cook and stir potatoes until golden brown, 10 to 15 minutes.
- Meanwhile, melt remaining 1 1/2 tablespoons butter in another skillet over medium heat; cook and stir onion and garlic until tender, about 5 minutes. Reduce heat to medium-low and continue cooking until garlic is lightly browned, 5 to 10 minutes more. Stir onion mixture into potatoes.
- Cook and stir potatoes and onion until potatoes are tender, about 10 minutes more.
Nutrition Facts : Calories 302.5 calories, Carbohydrate 34 g, Cholesterol 45.8 mg, Fat 17.5 g, Fiber 4.3 g, Protein 4.2 g, SaturatedFat 11 g, Sodium 134.6 mg, Sugar 2 g
MELTING POTATOES
Steps:
- Preheat the oven to 400 degrees F.
- Peel the potatoes and slice off the ends. Cut into 1-inch slices. Season both sides of the potatoes generously with kosher salt and pepper.
- Heat a cast-iron skillet (or other heavy-duty, ovenproof skillet) over medium-high heat. Add the oil and 4 tablespoons of the butter. Sear the potatoes on one side until golden brown, about 4 minutes. Flip the potatoes and add the broth, rosemary and garlic. Cut the remaining 6 tablespoons butter into cubes and scatter on top of the potatoes. Transfer the skillet to the oven and cook until fork-tender, about 30 minutes. Garnish with flaky salt and spoon the pan sauce all over the potatoes.
BUTTER POTATOES ON STOVE
This simple recipe for making butter potatoes takes less than 20 minutes and gives you a tasty side dish you can serve with almost any main meal.
Provided by Gav
Categories Sides
Time 17m
Number Of Ingredients 5
Steps:
- Put a pan of water with a pinch of salt on the stove to boil.
- Peel and chop the potatoes into shapes about 3 cm in length. When the water had boiled carefully place the potatoes in the pan.
- Boil the potatoes over medium heat for exactly 10 minutes, then remove from the heat and drain the water away. (Check that the potatoes are fully cooked before draining).
- Add the butter to the pan and let it melt on the potatoes. Sprinkle with some freshly ground black pepper.
- Then gently sautee the potatoes in the pan over low heat, stirring to cover all the potatoes in butter, being careful not to break the potatoes whilst stirring.
- Garnish with chopped parsley and serve up.
STOVE-TOP "ROASTED" RED POTATOES
This is a great and quick way to make red potatoes on the stove top and they still taste like they've been roasted in the oven for a long while. I had see on America's Test Kitchen how they make roasted potatoes, they microwave the potatoes first before the potatoes go in the oven, but then I thought to try them on the stove top. They turned out to be so good, tasted just like they had been on the oven, and took about half the time. You could also do these with golden or other small roasting potatotes.
Provided by LDSMom128
Categories Potato
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Wash the potatoes well, and slice into good bite-sized pieces. Put them into a glass microwave safe bowl, and microwave for 8 minutes.
- Remove from microwave and allow to cool for a few minutes.
- Heat a skillet onto medium heat and add the butter. Sautee the potatoes and add the seasonings to taste. Cook for about 6-8 minutes and the potatoes are softened and browned.
- Try olive oil.
BOILED POTATOES WITH BUTTER AND MINT
The chef April Bloomfield cooks from a place of profound hunger for good food: specifically, Birmingham in the Midlands of England, where she grew up in the 1970s and 1980s just as English food reached a low point. The childhood food she remembers most fondly: the hot buttered potatoes served in her school cafeteria. Her homage to that dish is this basic but stunningly good recipe for freshly boiled potatoes thickly glazed in butter and brightened with lemon, garlic, cracked black pepper and what she calls a "five-fingered pinch" of fresh mint leaves, "as much as you can grab with just the tips of all five fingers."
Provided by Julia Moskin
Categories quick, vegetables, side dish
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 7
Steps:
- In a medium pot, combine potatoes and salt. Add enough cold water to cover the potatoes by a generous 1/2 inch and set the pot over high heat. Bring to a boil, then reduce to a vigorous simmer. Cook potatoes just until tender and creamy inside, 10 to 25 minutes depending on size.
- Reserving 1/4 cup cooking liquid, gently drain the potatoes and return them to the stove. Add butter, garlic and reserved cooking liquid to the pot and set over medium heat. Bring to a simmer and cook, swirling the pan and basting as needed so that the liquid coats the potatoes until they are well glazed, about 5 minutes.
- Tear the mint leaves into small pieces, stir them very gently into the potatoes, and take the pot off the heat. Squeeze on just enough lemon to add brightness, not sourness; taste as you go. Add salt and pepper to taste and serve immediately.
Nutrition Facts : @context http, Calories 193, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 12 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 316 milligrams, Sugar 1 gram, TransFat 0 grams
STOVE-TOP POTATOES
Use the tiniest whole red potatoes you can find for this potato dish, but if they aren't available, simply quarter the larger ones.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 4
Steps:
- Place the potatoes in a skillet filled with water to cover. Add the oil and garlic, bring to a boil, and cook at a rolling boil until the water has evaporated, about 15 to 20 minutes. Cook the potatoes 2 to 3 minutes more, until the skins are seared and golden, stirring the potatoes with a wooden spoon once or twice.
- Divide among 4 plates and serve, sprinkled with parsley.
STOVE TOP BABY RED POTATOES WITH BASIL, SHALLOTS AND GARLIC
Baby red potatoes are sauteed in butter, then finshed with basil, shallots and garlic. Recipe from Bon Appetit.
Provided by Marie
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Pierce potatoes in several places with fork.
- Melt butter in heavy large skillet over medium heat.
- Add potatoes and season with salt and pepper.
- Cover and cook until potatoes are almost tender, shaking skillet occasionally, about 25 minutes.
- Add 2 tablespoons basil, shallots and garlic.
- Reduce heat to medium-low; cover and cook until potatoes are golden brown and very tender, shaking skillet occasionally, about 10 minutes longer.
- Season with additional salt and pepper.
- Transfer to bowl.
- Sprinkle with remaining 2 tablespoons basil.
STOVED POTATOES
As the name implies, these buttery potatoes are prepared on the stove, and make a great alternative to roast spuds for your Sunday lunch
Provided by Orlando Murrin
Categories Side dish
Time 35m
Number Of Ingredients 2
Steps:
- Melt butter in a large frying pan with a lid. When it is foaming, add potatoes. Shake well so they are covered in butter and in a single layer. Sprinkle over a little salt.
- Cover and cook gently for about 30 mins, tossing the pan frequently, until the potatoes are tender. Leave them in the hot butter until ready to serve and sprinkle with salt and pepper.
Nutrition Facts : Calories 120 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.02 milligram of sodium
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