Buttery Herbed Potatoes Food

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HERBED NEW POTATOES



Herbed New Potatoes image

Provided by Ina Garten

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 5

4 tablespoons (1/2 stick) unsalted butter
2 1/2 pounds small white or Yukon gold potatoes, scrubbed but not peeled
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons chopped mixed fresh green herbs, such as parsley, chives, and dill

Steps:

  • Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don't overcook! Toss with the herbs, and serve hot.

MIXED ROASTED POTATOES WITH HERB BUTTER



Mixed Roasted Potatoes With Herb Butter image

Provided by Sandra Lee

Categories     side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 10

1 1/2 pounds russet potatoes
1 1/2 pounds red-skinned potatoes
2 pounds sweet potatoes
Kosher salt
1 tablespoon canola oil
4 tablespoons unsalted butter, at room temperature
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme
1/2 tablespoon chopped fresh rosemary
Freshly ground pepper

Steps:

  • Cut the potatoes into 2-inch cubes. Add them to a large pot, cover them with water and add salt to taste. Bring them to a boil, cook for 10 minutes, drain and cool. The potatoes will only be partially cooked and should be completely dry before you roast them.
  • Preheat the oven to 400 degrees F. Toss the potatoes with the canola oil and spread them in one layer on a baking sheet. Roast until crispy and cooked through, about 45 minutes.
  • While the potatoes are roasting, make the herb butter: Mix the softened butter with the parsley, thyme and rosemary and add salt and pepper to taste.
  • When the potatoes are done, put them into a large bowl, toss with the herb butter and serve immediately.

BUTTERY HERBED POTATOES



Buttery Herbed Potatoes image

Provided by Giada De Laurentiis

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 5

1 1/2 pounds russet potatoes, (about 2 potatoes) diced into 1/3-inch pieces
1 onion, diced
Salt and coarse ground black pepper
6 tablespoons unsalted butter, chilled and cubed
4 small sprigs rosemary

Steps:

  • Adjust an oven rack to the lower third of the oven and preheat the oven to 450 degrees F.
  • Lay 2 large sheets of aluminum foil on a sheet pan. In a large bowl, combine the potatoes, onion, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Use a rubber spatula to toss well to coat. Divide the mixture in the middle of each of the foil sheets. Dot with the cubes of butter and place the rosemary sprigs on top. Bring the edges of the foil up and around the potatoes and seal tightly. Place the packets on a baking sheet and roast, until the potatoes are tender, 30 to 35 minutes.

MASHED POTATOES WITH HERB BUTTER



Mashed Potatoes with Herb Butter image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 7

6 tablespoons unsalted butter, at room temperature
1 tablespoon finely chopped fresh parsley
Kosher salt
1/8 teaspoon freshly grated nutmeg
3 cups milk
1 bay leaf
2 pounds russet potatoes (about 4)

Steps:

  • Beat the butter in a small bowl with a rubber spatula until creamy. Add the parsley, 1/4 teaspoon salt and the nutmeg and mix to combine. Scrape the butter onto a piece of plastic wrap and form into a log. Wrap tightly and refrigerate until firm, at least 30 minutes, or freeze up to 1 week.
  • Combine the milk, 1 teaspoon salt and the bay leaf in a large saucepan. Peel the potatoes and cut into 1-inch pieces, adding them to the pot as you go so they don't discolor. Bring to a gentle simmer over medium heat; cook, stirring to prevent the milk from scorching, until the potatoes are very tender, 15 to 20 minutes.
  • Drain the potatoes, reserving the milk in a liquid measuring cup or bowl; discard the bay leaf. Return the potatoes to the saucepan and add all but about 1 tablespoon of the herb butter. Mash with a potato masher, gradually adding the reserved milk as needed, until creamy (you may have leftover milk). Season with salt. Transfer to a serving dish and top with the remaining 1 tablespoon herb butter just before serving.

HERBED NEW POTATOES (ADAPTED FROM THE BAREFOOT CONTESSA)



Herbed New Potatoes (Adapted from the Barefoot Contessa) image

These are the most wonderful potatoes. My family all really love them. How nice to have wonderful and easy in the same recipe. When new potatoes aren't available I have used the bags of very small potatoes available in any supermarket. This recipe is too good to be left for only one time of year!

Provided by GaylaV

Categories     < 60 Mins

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 5

2 1/2 lbs small potatoes (white, Yukon or red)
4 tablespoons unsalted butter
1 1/2-2 teaspoons kosher salt (we find 2 a bit too salty)
1/2 teaspoon fresh ground pepper
3 tablespoons fresh herbs (your preference, parsley, chives, dill)

Steps:

  • Melt the butter in a large heavy bottomed pot.
  • Add the whole potatoes, salt and pepper and toss well.
  • Cook tightly covered 20 to 30 minutes over low-heat until fork tender. Don't overcook! (check at 20 minutes).
  • Shake the pot several times to prevent the potatoes from sticking to the bottom or burning. *Don't remove the lid.
  • Turn the heat off and keep the lid on for another 5 minutes.
  • Toss gently with herbs and serve hot.
  • Enjoy!

Nutrition Facts : Calories 198.9, Fat 7.9, SaturatedFat 4.9, Cholesterol 20.4, Sodium 467.4, Carbohydrate 29.9, Fiber 4.6, Sugar 2.2, Protein 3.3

POTATOES LYONNAISE



Potatoes Lyonnaise image

Potatoes lyonnaise is a classic side dish I learned to make in culinary school. I sometimes switch up the herbs to give it a different flavor. It is very simple to make and couldn't be more comforting. It's fantastic for casual dinners but also elegant enough for the holidays. -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 6

4 medium russet potatoes (about 1-1/2 pounds), peeled and thinly sliced
1 teaspoon salt
6 tablespoons butter, divided
1 small onion, halved and thinly sliced
1 teaspoon minced fresh rosemary
1/2 teaspoon pepper

Steps:

  • In a large saucepan or Dutch oven, combine potatoes, salt and enough cold water to cover by 1 in. Bring to a boil; reduce heat and simmer until potatoes are slightly cooked but still al dente, 3-4 minutes. Drain. , Meanwhile, in a large skillet, melt 3 tablespoons butter over medium heat. Add onion; cook, stirring frequently, until golden brown, 10-12 minutes. Remove onion; set aside. In same skillet, melt remaining 3 tablespoons butter. Add potatoes; cook, stirring occasionally, until potatoes are golden brown, 8-10 minutes. Add onions, rosemary and pepper; toss to combine. Cook until heated through.

Nutrition Facts : Calories 190 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 134mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.

STEAMED BUTTERY HERBED NEW POTATOES



Steamed Buttery Herbed New Potatoes image

I found this in an ad (junkmail). It's SO good with really fresh new potatoes from the farmer's market. I threw in some freshly chopped thyme as well and it was really nice.

Provided by Hey Jude

Categories     Potato

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 5

2 lbs red potatoes or 2 lbs white potatoes, cut in half (or a combination of both)
4 tablespoons butter, melted
3 tablespoons thyme or 3 tablespoons rosemary (add any herbs to this mixture that you like)
2 tablespoons finely chopped chives
salt

Steps:

  • Steam the potatoes, covered, over boiling water until cooked, testing with a bamboo skewer to avoid splitting them, for about 15 minutes.
  • Mix butter, herbs and salt and toss potatoes in the mixture until coated.
  • Serve hot.

Nutrition Facts : Calories 278.1, Fat 11.8, SaturatedFat 7.4, Cholesterol 30.5, Sodium 116.7, Carbohydrate 39.9, Fiber 5.1, Sugar 1.8, Protein 4.8

HERB & BUTTER NEW POTATOES



Herb & Butter New Potatoes image

Make and share this Herb & Butter New Potatoes recipe from Food.com.

Provided by Luby Luby Luby

Categories     Potato

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 1/2 lbs new potatoes
1/4 cup butter, softened at room temperature
1/4 teaspoon thyme
1/2 cup chopped fresh parsley
1/2 teaspoon rosemary
salt

Steps:

  • Wash potatoes thoroughly and cut in half.
  • Place potatoes in medium saucepan.
  • Cover with lightly salted water.
  • Bring to a boil and cook until tender, about 15 minutes.
  • Drain well.
  • Add remaining ingredients and toss gently until potatoes are coated.

Nutrition Facts : Calories 235.7, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 96.2, Carbohydrate 30.2, Fiber 4, Sugar 1.4, Protein 3.8

BUTTERED AND HERBED NEW POTATOES



Buttered and Herbed New Potatoes image

This is a wonderful recipe that I got years ago from Graham Kerr, aka The Galloping Gourmet. I love that he always warmed a dish at the beginning to put the end product in. This is the recipe I first bought my heat deflector for. I also love his methods for cooking things -- such as to cover this with a cloth. The addition of mint makes this special. I hope you enjoy it -- we do!

Provided by Pianolady

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

2 lbs tiny new potatoes
1 bunch parsley
1 bunch mint
1 pinch crystallized salt
1/4 cup butter

Steps:

  • Place a pot of water on to boil.
  • Heat a vegetable dish.
  • Pop the potatoes into the boiling water with a pinch of crystallized salt (the parsley stalk and mint stalk can be added).
  • Cover with a tightly fitting lid.
  • Boil for 20 minutes on high heat.
  • Drain and submerge in cold running water.
  • Put them between your hands and the skin will come away easily.
  • Melt butter in the bottom of a pan.
  • Place potatoes in the pan, roll to coat with butter, and cover with a clean cloth.
  • Place over the lowest heat, using a heat pad to deflect direct contact, until potatoes are ready to serve.
  • Wash the mint and parsley and chop (Can be done earlier unless you wish to boil the stalks with the potatoes).
  • Remove the cloth and dust with the chopped mint and parsley.
  • Place in the vegetable dish and serve.
  • Enjoy!

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