Herbed Potatoes Food

HERBED SCALLOPED POTATOES AND ONIONS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 2 1/2-quart baking dish.
• Layer potatoes and onion in prepared baking dish.
• Melt butter in a saucepan over medium heat; stir in flour until smooth. Gradually add broth, mayonnaise, garlic, salt, parsley, poultry seasoning, and pepper; cook and stir until thick and bubbly, about 2 minutes. Pour mayonnaise mixture over potatoes and onion. Cover baking dish with aluminum foil.
• Bake in preheated oven until potatoes are tender, about 1 hour 45 minutes. Remove foil and continue to bake until golden brown, about 15 minutes more. Sprinkle with chives to serve.

HERBED GARLIC POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain well. , In a large skillet, melt butter. Add the parsley, chives, tarragon and garlic; cook and stir over low heat for 1-2 minutes. Add the potatoes, bacon, salt and pepper; toss to coat. Cook until heated through, about 5 minutes.

FAVORITE HERBED POTATOES

Steps:

• In a large skillet over medium heat, cook potatoes in butter and oil for 6-8 minutes or until browned. Add the remaining ingredients; cook and stir for 2-3 minutes or until well coated.

HERB ROASTED NEW POTATOES

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.

HERBED POTATO SALAD

Steps:

• In a 5-quart kettle cover potatoes with cold salted water by 2 inches and simmer until just tender when tested with a wooden skewer, 10 minutes (for small fingerling potatoes) to 25 minutes (for larger boiling or all-purpose potatoes). Drain potatoes in a colander and cool to room temperature.
• Chop parsley and thyme. Cut cooled potatoes into 1 1/2-inch pieces. In a bowl gently toss potatoes with herbs, oil, shallot, and salt and pepper to taste. Serve potato salad at room temperature.

HERBED BABY POTATOES RECIPE

Steps:

• To begin making the Herbed Baby Potatoes Recipe, first wash and clean the potatoes. Cook the potatoes (leave the skin on) in boiling, salted water till just cooked; the potatoes should be cooked but not mushy (if your potatoes are on the larger side, cut in half).
• Finely chop together the olives, capers and green chilies till it becomes like a coarse paste. Separately chop the mint and coriander leaves and set aside.
• In a large pan or wok, heat the butter and oil, then add the potatoes and fry for a few minutes so the baby potatoes get a slightly crispy crust.
• Then add the chopped olives, chilies and capers, fry for a minute or two, check for seasoning and add salt if required to the herbed baby potatoes. Take the Herbed Baby Potato off the heat and add the chopped herb leaves.
• Your dish is now ready to be served. Serve Herbed Baby Potato recipe along with Spinach Mushroom Scrambled Eggs and Bread Toast for your weekday breakfast. You can also serve them as appetisers for your parties.

HERBED POTATO SALAD

Steps:

• Steam or boil the whole potatoes until tender when pierced. Remove and set aside to cool a little.
• Mix the mustard and vinegar in a big serving bowl until smooth, add the oil and season to taste if you want, then mix again until blended.
• Slice the potatoes and toss together with the herbs in the bowl of dressing. Serve on a bed of leaves.

BUTTERY HERBED POTATOES

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.

BUTTERY BABY DUTCH YELLOW POTATOES

Steps:

• Place potatoes in a large saucepan with salted cold water. Bring to almost a boil, turn down and simmer on low until tender with pierced with a sharp knife tip, about 18 minutes.
• When potatoes are tender, drain and set aside in a bowl. Potatoes can be done until this point and hour or two ahead. Keep at room temperature until ready to finish for serving.
• To finish potatoes, warm olive oil and butter in a saute or fry pan over medium heat. When the oil and butter is warm and bubbling, pour in potatoes and season with salt pepper and granulated garlic. As potatoes begin to brown, move the pan around so potatoes brown somewhat evenly. When they are hot and ready to serve, toss with the fresh herbs and serve.

NORWEGIAN HERBED POTATOES

Steps:

• Cook potatoes in boiling salted water for 15 minutes or until tender. Cool slightly.
• With a sharp knife, remove one narrow strip of skin around the middle of each potato.
• In a large skillet, melt butter; add parsley and marjoram. Add the potatoes and stir gently until coated and heated through.

HERBED OVEN-ROASTED POTATOES (MADE EASY)

Steps:

• PREHEAT oven to 400°F; LINE a baking sheet with heavy aluminum foil; SPRAY lined pan with non-stick cooking spray.
• SCRUB and wash 4 medium russet potatoes or 6-8 medium red potatoes.
• CUT potatoes into uniformly-sized 1 1/4" cubes.
• INTO a large resealable container, add 1 1/2 tablespoons flour, 1 3/4 teaspoons garlic salt, 1/2 teaspoon lemon pepper, 1 teaspoon dried chives, 1/4 teaspoon dried thyme, and 1/8 teaspoon crushed dried rosemary; SEAL the container; SHAKE to mix seasonings well.
• ADD potatoes to container; SEAL; SHAKE well for 15 seconds to coat.
• DRIZZLE 2 tablespoons virgin olive oil over potatoes; SEAL and shake again.
• ARRANGE potatoes on prepared baking pan in a single-layer.
• BAKE for 20 minutes; TURN potatoes with a metal spatula.
• BAKE for an additional 20 minutes, or to desired brownness and crispness.
• SERVE with desired condiments and enjoy.

HERBED MASHED POTATOES

Steps:

• Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and simmer the potatoes, uncovered, until tender, about 45 minutes. Drain.
• Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Mash the potatoes with the milk and butter using a fork or potato masher. Stir in the chives, dill, parsley and 2 teaspoons salt; season with pepper.

HERBED MASHED POTATOES

Steps:

• Boil potatoes with the garlic cloves until soft, mash the potatoes.
• Add cheese and stir until melted.
• Add milk until texure is smooth.
• Add sour cream and stir until blended.
• Add basil, chives and nutmeg.
• Add salt and pepper to taste.

HERBED ONION POTATOES

Steps:

• Cook potatoes in boiling salted water for 10 to 15 minutes or until slightly tender.
• Let cool, cut into 1/4 inch pieces.
• In extra large fry pan or Dutch oven, heat oil over medium heat.
• Add onion, red pepper and garlic; saute 2 minutes.
• Stir in potatoes and dried or fresh herbs.
• Cook, stirring often for 10 to 15 minutes or until potatoes are fully cooked.
• Stir in parsley.
• Season with salt and pepper to taste; cook 30 seconds longer.
• Serve Hot.

GARLIC CHICKEN WITH HERBED POTATOES

Steps:

• For the marinade, whisk the first five ingredients together, season with black pepper and a large pinch or two of sugar. Finely grate the zest of half a lemon and set aside, then squeeze the lemon juice from that half into the marinade.
• Put the chicken in a nonmetallic dish and spoon the marinade over. Halve the other lemon and add the three halves to the chicken, and marinate until ready to cook. (This can be done up to two hours ahead or overnight if that suits you better.)
• Just over an hour before you want to eat, preheat the oven to 200C/gas 6/fan 180C. Cut a thin slice off the top of the garlic (this makes it easier to squeeze it out later) and halve the potatoes or cut them into largish chunks, depending on their size. Drain most of the marinade into a roasting tin and add the potatoes and garlic, tossing to make sure that they are coated in the oil. Roast, uncovered, for about 20 minutes.
• Add the chicken, rosemary and lemon to the tin, scraping in any bits of marinade. Toss to mix, arrange the chicken skin-side up and season well with salt, then roast for another 40-45 minutes or until the potatoes are fully cooked, and the chicken is golden and crisp and the garlic is squashy. Mix the reserved lemon zest and parsley, scatter over the chicken and serve immediately with seasonal green vegetables or salad. The best way to eat the garlic is to squash it out of its skin with a knife and spread it onto the roasted potatoes and chicken.

HERBED POTATOES

Steps:

• Heat butter in a large pan, add potatoes & onions and saute turning frequently until slightly browned.
• Add garlic, flour, salt & pepper and continue frying turning constantly for another minute.
• Pour combined stock & wine over potatoes and sprinkle with thyme. Simmer, tightly covered until liquid is absorbed and potatoes tender.
• Sprinkle with parsley & toss lightly just before serving.

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.

HERBED POTATOES AND TOMATOES

Steps:

• Put 1 pound mixed baby potatoes in a medium pot; cover with cold water and season with salt. Bring to a boil; cook until tender, 15 minutes. Combine 2 tablespoons olive oil and 1 tablespoon melted butter in a large bowl. Add 1 chopped large heirloom tomato and 1 tablespoon each chopped parsley, chives and basil. Drain the potatoes; add to the bowl and toss. Season with salt and pepper.

HERBED NEW POTATOES

Steps:

• Pour water in a 3-quart saucepan. Add potatoes, bay leaves, peppercorns, butter, parsley and salt. Cover and simmer for 25 minutes or until fork tender.