FRESH HERB POTATOES
From the South Florida Sun-Sentinel, this dish lets you taste the herbs as the heat from the potatoes warm their aromatic oils. Be sure to add the herbs to the potatoes when they are really hot. This 'combo' of herbs is wonderful -- but so are others so feel free to play.
Provided by Chef Kate
Categories Potato
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the potatoes in a pot of salted water to cover; bring to a boil and cook 12 to 15 minutes until tender.
- While the potatoes cook, chop the herbs and place in a bowl with butter, salt and pepper.
- Drain potatoes; add to and toss with the herb mixture.
- Serve immediately.
Nutrition Facts : Calories 67.7, Fat 3, SaturatedFat 1.8, Cholesterol 7.6, Sodium 25.3, Carbohydrate 9.2, Fiber 1.1, Sugar 0.6, Protein 1.2
ROASTED FINGERLING POTATOES WITH FRESH HERBS AND GARLIC
Provided by Tyler Florence
Categories side-dish
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 500 degrees F and place a baking sheet inside to heat.
- Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Drizzle with olive oil, and season with salt and pepper. Remove sheet pan from oven, lightly coat with olive oil, and pour potatoes onto pan. Place potatoes in oven and reduce heat to 425 degrees F. Roast for 20 minutes, or until crispy on outside and tender on inside.
HERBED NEW POTATOES
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.
ROASTED MIXED POTATOES WITH FRESH HERBS AND BURRATA
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Toss potatoes, lemon juice, 2 tablespoons olive oil, garlic, and a small pinch each of kosher salt and pepper together on a large baking sheet.
- Roast in the preheated oven for 20 minutes. Toss and continue roasting until golden and crisp, 20 to 25 minutes more.
- Meanwhile combine remaining 2 tablespoons of olive oil, dill, basil, chives, and lemon zest in a small bowl. Season with salt and pepper.
- Remove potatoes from the oven and transfer to a serving plate. Tear burrata cheese into pieces and place over top. Drizzle with lemon-herb mix and serve.
Nutrition Facts : Calories 310.3 calories, Carbohydrate 28.7 g, Cholesterol 26.7 mg, Fat 17.2 g, Fiber 4.2 g, Protein 8.8 g, SaturatedFat 6.6 g, Sodium 103.9 mg, Sugar 1.2 g
ROASTED RED POTATOES WITH SHALLOTS AND FRESH HERBS
Yet another roasted potato recipe, I know! I love potatoes, so I am always looking for another way to prepare them. This one is a little different and tastes amazing. This recipe is easily doubled for a large group of people. It can also be prepared ahead of time, just cover and refrigerate, then reheat in a 400ºF oven for 6-9 min, stirring occasionally. **If using dried herbs, only use 1 tsp.
Provided by SkinnyMinnie
Categories Potato
Time 1h10m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400ºF.
- Oil a large baking sheet.
- Whisk the olive oil, vinegar, shallots, thyme, rosemary, and fennel seeds together in a large bowl.
- Add the potatoes.
- Sprinkle generously with salt and pepper.
- Toss to coat.
- Using a slotted spoon, transfer the potatoes to the prepared sheet, spreading in a single layer.
- Reserve oil mixture in the bowl.
- Roast the potatoes until tender and golden, stirring occasionally, about 1 hour.
- Return potatoes to reserved oil mixture in bowl and toss again. (Can be prepared 6 hours ahead; cover and refrigerate. Transfer to a baking sheet and rewarm in a 400ºF oven about 6-9 min, stirring occasionally).
- Transfer to a bowl, garnish with some fresh herbs and serve.
Nutrition Facts : Calories 370.9, Fat 14.1, SaturatedFat 2, Sodium 21.9, Carbohydrate 55.5, Fiber 6.1, Sugar 3.4, Protein 6.7
GARLIC HERB SKILLET POTATOES
Serve as a side dish for company or family. Sophisticated enough for an event, but easy enough for a weeknight dinner.
Provided by Beeaditude
Categories Side Dish Potato Side Dish Recipes
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Melt the butter and heat the olive oil in a large skillet over medium heat. Arrange the potato slices across the bottom of the skillet in a single layer. Cook without stirring for 5 minutes, or until the potatoes have begun to brown on the bottom.
- Sprinkle potato slices with rosemary, thyme, oregano, parsley, and paprika. Turn the potatoes, and continue cooking 5 minutes, or until tender. Turn off the heat, and sprinkle the garlic and cayenne over the potatoes. Lightly toss for about 1 minute, until the garlic has softened.
Nutrition Facts : Calories 230.3 calories, Carbohydrate 39.9 g, Cholesterol 7.6 mg, Fat 6.5 g, Fiber 3 g, Protein 4.9 g, SaturatedFat 2.3 g, Sodium 32.4 mg, Sugar 1.4 g
HERB ROASTED NEW POTATOES
Pack your potatoes full of fresh summer herbs and enjoy outside in the sun
Provided by Mary Cadogan
Categories Dinner, Side dish, Supper
Time 1h
Number Of Ingredients 4
Steps:
- Heat oven to 200C/180C fan/gas 6. Rinse and dry the unpeeled new potatoes. Put 2-3 tbsp duck fat or olive oil in a roasting tin and put in oven for 10 mins to melt. Strip leaves from rosemary, oregano and sage and stir into tin with seasoning.
- Add potatoes and toss well. Roast for 40-50 mins, shaking tin a couple of times, until potatoes are crisp and tender. Sprinkle with sea salt and serve.
Nutrition Facts : Calories 121 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.35 milligram of sodium
GRILLED HERB POTATOES
Provided by Maggie Ruggiero
Categories Herb Potato Side Fourth of July Vegetarian Kid-Friendly Quick & Easy Father's Day Backyard BBQ Summer Grill Grill/Barbecue Vegan Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Prepare a gas grill for direct-heat cooking over medium-high heat; see Grilling Procedure .
- Cut potatoes into 1/2-inch-thick slices and cook in a large pot of well-salted boiling water 10 minutes (potatoes will not be cooked through).
- Meanwhile, stir together herbs, garlic, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large shallow dish.
- Drain potatoes well and transfer to herb oil, tossing gently to coat.
- Transfer potatoes to grill, letting excess oil drip into dish (reserve oil in dish). Grill potatoes, covered, turning once or twice, until tender, about 5 minutes total. Return potatoes to dish and toss again with herb oil. Squeeze lemon wedge over potatoes. Season with salt and serve with additional lemon wedges.
GRILLED HERB POTATOES
Every year my father and I plant a garden together. After an especially great growing season, we had plenty of produce to eat! We like to use fresh herbs from our garden but dry is just as tasty in this dish. -Bernadette Bennett, Waco, Texas
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine all ingredients; place on a piece of heavy-duty foil (about 18x12-in. rectangle). Fold foil around mixture, sealing tightly., Grill, covered, over medium heat 25-30 minutes or until potatoes are tender. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 117 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 351mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
EASILY THE BEST GARLIC HERB ROASTED POTATOES RECIPE BY TASTY
Here's what you need: russet potatoes, baking soda, salt, olive oil, garlic, fresh rosemary, black pepper, salt, pepper, fresh parsley leaf
Provided by Merle O'Neal
Categories Breakfast
Yield 5 servings
Number Of Ingredients 10
Steps:
- Fill a large pot with water and boil. Add salt, baking soda, and potatoes, and stir.
- Return to a boil, reduce to a simmer, and cook for 10 minutes after returning to a boil. A fork should easily pierce the potato pieces by the end. Drain and let sit one minute while moisture evaporates.
- Combine olive oil, rosemary (or thyme), garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Stir constantly until garlic just begins to turn golden, about 2-3 minutes.
- Immediately strain oil through a fine-mesh strainer over the potatoes. Add salt and pepper to taste, and mix.
- Shake the pot that the potatoes are in so that they slam against all sides of the pot, this will loosen the outer layer of the potatoes to form a mashed layer around each potato piece.
- Preheat oven to 425°F (220°C).
- Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly.
- Transfer to oven and roast, without moving, for 30-35 minutes.
- Using a thin, flexible metal spatula flip potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
- Transfer potatoes to a large bowl and add the garlic-rosemary mixture (optional) and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 716 calories, Carbohydrate 143 grams, Fat 11 grams, Fiber 12 grams, Protein 13 grams, Sugar 6 grams
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