Marinated New Potatoes Food

MARINATED NEW POTATOES - BATATINHA EM CONSERVA

Steps:

• Place a large pot of salted water on the stove and bring to a boil. Scrub the potatoes clean (leaving skins on), and add the potatoes to the pot once the water is boiling. Cook the potatoes until they are very tender when pierced with a fork.
• While the potatoes are cooking, whisk together the olive oil, red wine vinegar, oregano, garlic, and salt and pepper to taste.
• Drain the potatoes and place them in a bowl. Toss the potatoes with the oil and vinegar mixture while the potatoes are still hot. Set aside to cool.
• Once the potatoes have cooled to room temperature, add the chopped onions, chile pepper, olives, sun dried tomatoes, and chopped parsley to the bowl. Toss everything well to mix.
• Chill potatoes several hours or overnight to allow flavors to marinate and blend. Serve at room temperature.

OVEN-ROASTED GREEK POTATOES

Steps:

• In a small bowl, mix the lemon pepper, marjoram, basil, thyme, and rosemary. In a separate bowl, mix the wine, water, olive oil, dressing, garlic, lemon juice, lemon zest, and 1/2 the seasoning mixture. Pour into a medium glass baking dish. Place potatoes in the dish, coat with the mixture, and sprinkle with remaining seasonings. Cover, and refrigerate 8 hours, or overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake potatoes 1 hour and 15 minutes in the preheated oven, basting once half way through the bake time.

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.

MARINATED POTATO AND GREEN BEAN SALAD

Steps:

• Combine all dressing ingredients in a small bowl and whisk until well combined.
• Gently boil new potatoes in a saucepan until potatoes are tender. Drain and set aside.
• Steam green beans in a steamer basket until tender.
• Drain under cold water to stop cooking. Set aside.
• Cut warm potatoes into quarters and add all vegetables and potatoes to a medium bowl.
• Pour all the dressing over the potatoes and vegetables and mix gently to combine.
• Add salt and pepper to taste and serve this salad warm or room temperature.
• ENJOY!

WW MARINATED NEW POTATO SALAD - 4 PTS.

Steps:

• Place potatoes in a saucepan; cover with water, and bring to a boil.
• Reduce heat; simmer 13 minutes or just until tender; drain.
• Rinse under cold water; drain well.
• Place in a bowl; cover and chill 30 minutes.
• Add celery and next 3 ingredients; toss well.
• Combine vinegar and next 6 ingredients in a small bowl; stir well with a whisk.
• Pour over potato salad; toss gently.
• Cover and chill at least 1 hour.
• Toss gently before serving.

SMASHED ROASTED NEW POTATOES

Steps:

• Cook the potatoes in a pan of boiling salted water for 15 mins, or until cooked through but not falling apart. Drain well. Drizzle 1½ tbsp oil into a shallow roasting tin or baking tray (about 30 x 20cm - a Swiss roll tin works well). Tip the potatoes into the tin and toss in the oil. Squash the potatoes down using a potato masher or fork - the smashed potatoes should fill the tray and be joined at the edges like jigsaw pieces. Will keep chilled for up to a day.
• Heat the oven to 190C/170C fan/ gas 5. Drizzle the potatoes with the remaining oil and season with sea salt. Bake for 40 mins until deeply golden and crunchy.

NEW POTATOES IN BUTTER SAUCE

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain potatoes and save about 1/2 cup cooking water in the pot.
• Add 2 or 3 potatoes pieces back into the pot with the cooking water and mash them to thicken the sauce a bit. Add butter and stir until melted. Stir in green onions. Return hot potatoes to the pot and stir gently until coated in the sauce.
• Let sit until potatoes soak up the butter sauce, 5 to 7 minutes. Season with salt and pepper if desired. Serve hot.

BALSAMIC GRILLED BABY POTATOES

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Place a 24-inch long piece of aluminum foil on a flat work surface. Spread potatoes onto the middle of the foil. Drizzle vinegar and olive oil over the potatoes; season with onion powder, salt, and pepper. Dot the top of the potatoes with small chunks of butter.
• Bring opposing sides of the foil up and around the potatoes. Fold the two edges together at the top to create a seam on the top of the packet. Fold the remaining two edges to seal the packet.
• Cook potatoes in the packet on the preheated grill with the seam-side facing up for about 10 minutes, turn and cook another 10 minutes. Turn the packet once again and continue cooking until a fork stuck through the foil and into the potatoes meet no resistance from the contents, about 5 minutes more.

MARINATED POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool. , In a jar with a tight-fitting lid, combine the oil, 1/2 cup vinegar, 2 teaspoons sugar, salt and paprika; shake well. Peel and cube potatoes; place in a large bowl. Add the celery, onions and radishes. Drizzle with dressing; toss to coat. Cover and refrigerate overnight., Stir in green peppers and eggs. In a small bowl, combine the mayonnaise, milk, mustard, pepper and remaining vinegar and sugar. Pour over potato salad and toss to coat.

MARINATED POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil.
• Add potatoes and cook until tender but still firm, about 15 minutes.
• Drain and allow to cool.
• Slice cooled potatoes and layer in a large bowl or dish.
• In a saucepan combine water, vinegar and sugar.
• Bring to a boil and cook for one minute.
• Remove from heat and pour over potatoes.
• Cover and chill for at least 12 hours.
• Drain excess marinade and add onions, eggs, salt, pepper, celery seed and mayonnaise.
• Mix well and serve chilled.