ROASTED BABY POTATOES WITH HERBS
Provided by Giada De Laurentiis
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Put the potatoes into a large bowl. In a small bowl, whisk the herbs, garlic, and oil together until blended, and then pour over the potatoes. Sprinkle generously with salt and pepper and toss to coat. Transfer the potatoes to a heavy large baking dish, spacing them evenly apart.
- Roast the potatoes until they are tender and golden, turning them occasionally with tongs, about 1 hour. Transfer the roasted potatoes to a decorative platter and drizzle with extra-virgin olive oil and herbes de Provence, if desired. Serve hot or warm.
ROASTED BABY DUTCH POTATOES
This Roasted Baby Dutch Potatoes recipe makes golden brown, fork tender potatoes with crispy skins. An easy side dish with minimal effort! Your whole family will love this delicious side dish, and it pairs perfectly with almost any main dish!
Provided by Dee
Categories Side Dish
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 425°
- Line a rimmed baking sheet with parchment paper or aluminum foil
- Rinse potatoes and pat dry. Slice potatoes in half
- Place potatoes in mixing bowl, and add olive oil, sea salt, pepper, garlic powder, onion powder and dried parsley. Mix until well coated
- Place potatoes in single layer, spaced evenly on baking sheet
- Bake for 30 minutes or until golden brown and fork tender
- Remove from oven, sprinkle with Parmesan cheese and fresh parsley if desired
Nutrition Facts : Calories 128 kcal, Carbohydrate 21 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 265 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
LEMON GARLIC BABY DUTCH YELLOW POTATOES RECIPE - (4.4/5)
Provided by á-6055
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Place potatoes in an 8" X 8" baking dish. In a small bowl, combine melted butter, garlic, salt and lemon juice. Pour over potatoes and stir to coat. Sprinkle Parmesan cheese over potatoes. Bake, covered, for 30 minutes. Uncover and bake and additional 10 minutes or until golden brown
LEMON AND GARLIC GRILLED BABY POTATOES
This recipe works well with all grilled meats, but especially with lamb. I have tried many barbecued potatoes, but I always seem to come back to these beauties!
Provided by Abby Girl
Categories Potato
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cut potatoes into small chunks.
- In a bowl, toss the potatoes with oil, garlic, bay leaves, oregano, salt and pepper. Squeeze lemon juice onto the potatoes, then place the rind halves on top. (Can pre-cook potatoes in microwave for about 5 minutes) (May need to add more olive oil)
- Preheat grill. Place potatoes in a small roasting pan or double thickness tin foil pans that have been sprayed with Pam, add the potatoes. Place on grill. Cook until tender, 20 - 30 minutes, stirring so all pieces cook evenly.
- Remove from heat. Remove lemon rind and bay leaves. Add butter and dill and incorporate evenly. Salt and pepper to taste.
- Note: Instead of fresh herbs, you can use 1 tsp dried.
Nutrition Facts : Calories 468.5, Fat 13.2, SaturatedFat 4.7, Cholesterol 15.3, Sodium 72.7, Carbohydrate 82.4, Fiber 10.1, Sugar 3.3, Protein 11.1
LEMON GARLIC BABY DUTCH YELLOW POTATOES
I found this recipe on a bag of baby Dutch yellow potatoes that I recently bought for a different recipe. THIS recipe sounded so good that I changed my menu and prepared this instead. It was a hit with my family. Although it states "baby DUTCH yellow potatoes", I'm sure that this would work as well with any variety of baby potatoes. I haven't tried it with larger potatoes cut down to size. I used fresh lemon juice and I really think that this made the recipe so I can't vouch for it if you use the bottled stuff.
Provided by Hey Jude
Categories Low Protein
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°.
- Place potatoes in an 8" X 8" baking dish.
- In a small bowl, combine melted butter, garlic, salt and lemon juice. Pour over potatoes and stir to coat. Sprinkle Parmesan cheese over potatoes.
- Bake, covered, for 30 minutes. Uncover and bake and additional 10 minutes or until golden brown.
Nutrition Facts : Calories 330.1, Fat 23.6, SaturatedFat 14.8, Cholesterol 62.1, Sodium 774.4, Carbohydrate 27.3, Fiber 4.1, Sugar 2, Protein 3.7
LEMON-GARLIC SAUCE
Provided by Florence Fabricant
Categories quick, condiments
Time 30m
Yield 1 1/2 cups
Number Of Ingredients 10
Steps:
- Place garlic and shallots in a small, heavy saucepan. Add wine and simmer slowly until reduced by half and shallots and garlic are soft, about 10 minutes. Remove from heat and stir in lemon juice.
- Gradually whisk in egg yolks, return to stove and cook, whisking constantly over medium heat, until mixture thickens to the consistency of heavy cream. Do not allow to boil or eggs will curdle.
- Dissolve cornstarch in 1 tablespoon cold water. Whisk into pan and cook until sauce thickens. Slowly but vigorously whisk in olive oil. Add stock, adjusting the quantity to make the sauce thicker or thinner as desired. Strain sauce into a clean saucepan, pressing on the solids. Season with salt and pepper and add additional seasonings to taste, if desired.
- To serve hot, reheat, but do not boil. Sauce may also be served at room temperature or chilled.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 18 grams, Carbohydrate 7 grams, Fat 23 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 377 milligrams, Sugar 2 grams
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- Cut the smaller potatoes into halves and the larger ones into fourths. The pieces should all be roughly the same size.
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