Harvest Potatoes With Herbs Food

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FRESH HERB POTATOES



Fresh Herb Potatoes image

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

1/2 lb baby Red Bliss potatoes, halved
salt, to taste
water
1/4 cup dill, chopped
2 tablespoons chives, chopped
2 tablespoons parsley, chopped
1 tablespoon butter
fresh ground black pepper, to taste

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

NEW POTATOES WITH HERBES DE PROVENCE, LEMON AND COARSE SALT



New Potatoes With Herbes De Provence, Lemon and Coarse Salt image

Herbs de Provence is a specific combination generally consisting of rosemary, thyme, basil, savory, chervil, mint, marjoram, oregano, and sometimes lavender. If you do not have some on hand, simply use dried rosemary; it's a safe bet. Try to buy new potatoes that are 1 1/2" in diameter for this dish. If they are much bigger, cut in half before boiling. From The Mediterranean Vegan Kitchen.

Provided by Bev I Am

Categories     Potato

Time 27m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 1/2 lbs tiny new potatoes, scrubbed and left whole
1 tablespoon extra virgin olive oil
1/2 teaspoon herbes de provence
1/2 teaspoon coarse salt
1/2 medium lemon, juice of
fresh ground black pepper, to taste

Steps:

  • Place the potatoes in a large sauce pan or medium stockpot with salted water to cover; bring to a boil over high heat.
  • Reduce the heat to a gentle boil and cook until potatoes are just tender, about 10 minutes, depending on size.
  • Drain and set aside to cool slightly.
  • In a large nonstick skillet, heat oil over medium-high heat.
  • Add the herbs de Provence, and cook, stirring constantly, for about 10 seconds.
  • Add drained potatoes, coarse salt, and lemon juice; stir well to coat.
  • Cook tossing and stirring constantly, until the potatoes are heated through, 1- 2 minutes.
  • Season with pepper to taste.
  • Serve immediately.
  • For advance Preparation: You can boil the potatoes and let them stand for up to one hour at room temperature before completing the recipe.
  • Or, you can refrigerate the boiled potatoes overnight.
  • Bring them to room temperature and finish the recipe.

Nutrition Facts : Calories 150.3, Fat 3.6, SaturatedFat 0.5, Sodium 321.5, Carbohydrate 27.5, Fiber 2.9, Sugar 2.4, Protein 3.2

ROASTED GARDEN HARVEST CASSEROLE WITH RED POTATOES



Roasted Garden Harvest Casserole With Red Potatoes image

This tangy dish was inspired by grandmother, Mamitsa, who immigrated from Greece in the early 1900's. She was a fantastic cook and a real inspiration to the whole family. It's a great hot side dish for a BBQ and easy to make for a small family or a crowd and easy to adjust to whatever is available from the garden or produce aisle. I have created all kinds of variations over the years as more ingredients became more easily available, so feel free to experiment! I cut the potatoes into 8ths, the broccoli into individual florets and the zucchini into 1/2 inch thick coins to make sure the cooking time was about the same for everything. Feel free to substitute any combination of the following cauliflower, broccollini, mushrooms, artichoke hearts, asparagus, roasted red peppers, onions, as much or as little garlic as you like, possibly some cherry tomatoes at the end for color! It's a fantastic way to take advantage of summer's bounty!

Provided by Pegasus from SF

Categories     Potato

Time 55m

Yield 1 casserole, 4-6 serving(s)

Number Of Ingredients 12

2 cups Red Bliss potatoes, cut into 8ths
1 1/2 cups broccoli florets
1 1/2 cups zucchini, cut into 1/2 thick coins
1 large lemon, peeled and juiced
1 tablespoon Worcestershire sauce
2 -3 garlic cloves
3 -4 teaspoons italian seasoning
1 teaspoon kosher salt
1 teaspoon pepper
3 -4 tablespoons olive oil
1/2 teaspoon red pepper flakes
parmesan cheese

Steps:

  • Preheat oven to 400°F.
  • Spray a 9-13 casserole with non-stick spray.
  • Clean and prepare the potatoes and veggies, dumping them into a bowl large enough to hold them all.
  • Wash and peel the yellow peel off a large lemon and add to a food processor with the juice from the lemon (being careful to remove bitter seeds), garlic cloves, Italian seasoning, salt, pepper, Worcestershire sauce and olive oil. Process til the lemon peel almost disappears, about 3 minutes. LASTLY, add the red pepper flakes and stir in -- don't process the pepper seeds.
  • Pour the lemon garlic mixture over the veggies and toss til everything is well coated. Pour out into the prepared baking dish. (Can be made ahead to this point, covered and refrigerated. Bring to room temperature before baking).
  • Bake, uncovered, for a total of 35-40 minutes til the everything is golden and the potatoes are fork tender. If adding cherry tomatoes, put them in half way through the baking process and toss through with a wooden spoon. Sprinkle with parmagiano cheese and serve.

Nutrition Facts : Calories 171.2, Fat 10.6, SaturatedFat 1.5, Sodium 503.1, Carbohydrate 18.5, Fiber 2.6, Sugar 3.1, Protein 3.2

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