NEW POTATOES WITH LEMON & CHIVE BUTTER
Liven up your dinner party with these fresh tasting lemony new potatoes
Provided by Mary Cadogan
Categories Dinner, Lunch, Side dish
Time 30m
Number Of Ingredients 4
Steps:
- Blend the butter with the chives and lemon zest. Boil the potatoes in salted water until tender, drain and tip into a serving dish. Top with the butter.
Nutrition Facts : Calories 154 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
BUTTERED NEW POTATOES WITH PARSLEY, MINT AND CHIVES
Made with the first young Jersey Royal potatoes, or some well-flavoured mainland variety such as Pentland Javelin, these are so good you could eat a plateful all by themselves!
Categories Easy Entertaining Potatoes
Yield Serves 4
Number Of Ingredients 6
Steps:
- Wash, but don't scrape the potatoes as there are a lot of nutrients as well as flavour in the skins. Place the larger ones over the base of the saucepan and pop the smaller ones on top. Pour in enough boiling water to almost cover, add some salt and the sprig of mint. Cover with a tight-fitting lid, and simmer gently for about 20 minutes. Test them with a skewer, and remember they must be tender but still firm: overcooking really does spoil them. Alternatively, the potatoes can be steamed, sprinkling them with salt and tucking the mint in among them. Meanwhile, mix the butter and herbs thoroughly together with some pepper. Then drain the cooked potatoes, add the herb butter, put the lid back on and swirl the pan around to get each one thoroughly coated. Remove the lid and just savour the delicious aroma for a couple of seconds before you dish them out!
BOILED POTATOES WITH CHIVES
Simple but very good. Substitute new potatoes for the red if you prefer.
Provided by TerryWilson
Categories Side Dish Potato Side Dish Recipes
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Place butter in a serving bowl.
- Place potatoes into a large pot and cover with salted water by 1 inch; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and cool until potatoes can be handled; cut potatoes in half.
- Place potatoes into serving bowl with butter, season with salt and black pepper, and toss with chives until potatoes are coated.
Nutrition Facts : Calories 235.9 calories, Carbohydrate 36.2 g, Cholesterol 22.9 mg, Fat 9 g, Fiber 3.9 g, Protein 4.5 g, SaturatedFat 5.6 g, Sodium 14.9 mg, Sugar 2.3 g
NEW POTATOES WITH LEMON BUTTER
Make and share this New Potatoes With Lemon Butter recipe from Food.com.
Provided by cuisinebymae
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Scrub potatoes.
- Pare a thin strip of skin about 1/2" wide around centre of each potato.
- Add boiling water to a depth of 2 inches, and 1/2 tsp salt.
- Bring to a boil.
- Cover and boil gently for about 20 minutes or until potatoes are tender.
- Drain off water.
- Return to heat for a short time to dry them off.
- Melt butter.
- Stir in lemon juice, chives, and 1/4 teaspoons salt.
- Pour over potatoes, turning them to coat with the butter.
Nutrition Facts : Calories 301.3, Fat 15.7, SaturatedFat 9.8, Cholesterol 40.7, Sodium 413.4, Carbohydrate 36.8, Fiber 3.9, Sugar 2.5, Protein 4.5
RED POTATOES WITH BUTTER AND CHIVES
Make and share this Red Potatoes With Butter and Chives recipe from Food.com.
Provided by Papa D 1946-2012
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Bring a 2 quart sauce pot half full of water to a boil.
- While water is coming to a boil dice potatoes to 1/4 inch cubes.
- Add cubed potatoes to boiling water and cook on a slow boil until just fork tender (still firm).
- Drain in a colander and return potatoes to pot.
- Add butter cubes and gently stir until butter has melted.
- Stir in minced chives and season to taste with salt and pepper.
GARLIC CHIVE BUTTER ROASTED POTATOES
Garlic Chive Butter Roasted Potatoes - roasted baby potatoes with garlic, chives, butter and Parmesan cheese. The only roasted potatoes recipe you'll need.
Provided by Rasa Malaysia
Categories American Recipes
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F (207°C).
- Melt the butter in a microwave for about 30 seconds. Add the garlic, chives, black pepper, salt and 1 tablespoon of Parmesan cheese into the heated and melted butter, stir to mix well.
- Toss the potatoes with the garlic chive butter. Stir to coat well and transfer them to an oven safe baking dish or skillet (cast-iron preferred). Cover the potatoes with aluminum foil and roast for 30 minutes.
- Remove from heat, toss the potatoes well with the garlic chive butter at the bottom of the baking dish or skillet. Sprinkle the remaining 1 tablespoon of Parmesan cheese evenly on top of the potatoes and serve immediately.
Nutrition Facts : Calories 248 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 32 milligrams cholesterol, Fat 12 grams fat, Fiber 4 grams fiber, Protein 5 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 4 people, Sodium 198 grams sodium, Sugar 1 grams sugar, UnsaturatedFat 0 grams unsaturated fat
BUTTERED NEW POTATOES WITH CHIVES
Categories Potato Side Quick & Easy Chive Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 3
Steps:
- Using vegetable peeler, remove strip of peel in thin band around center of each potato. Place potatoes in large saucepan; cover with cold water. Sprinkle generously with salt and bring to boil. Reduce heat to medium and cook just until potatoes are tender, about 12 minutes. Drain well. Return potatoes to saucepan. Add butter to pan; stir over medium heat until butter melts and coats potatoes. Sprinkle with chives, salt, and pepper. Transfer potatoes to bowl and serve.
NEW POTATOES IN CHIVE BUTTER
Categories Potato Side Vegetarian Quick & Easy Chive Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 4
Steps:
- In a large bowl, combine butter, chives, pepper, and salt to taste.
- If desired, with a channel knife, cut two intersecting strips around middle of each potato.
- In a large saucepan, combine potatoes with salted water to cover by 1 inch and simmer until just tender, 15 to 20 minutes. Drain potatoes in a colander and add to butter mixture, tossing to combine.
- Serve potatoes warm.
MAKE CHIVE BUTTER TO USE IN A VARIETY OF RECIPES
Steps:
- Gather the ingredients.
- In a large bowl, mash butter with a potato masher or just squish with hands. You can even cream butter using paddle attachment of a stand mixer-the goal is to get the butter soft enough to be able to incorporate chives.
- Add chopped chives and continue mashing/squishing/mixing butter until fully mixed.
- Spread out a large (1-foot or bigger) square of plastic wrap across work surface, then scoop mixed butter onto plastic. You are now going to roll the butter into a cylinder inside the plastic wrap
- Tie excess plastic wrap at ends of the cylinder into a knot, or just use little pieces of string to tie off the ends. You can even make a string out of a short section of plastic wrap and roll it into a little rope.
- Chill or freeze until needed.
Nutrition Facts : Calories 102 kcal, Carbohydrate 0 g, Cholesterol 30 mg, Fiber 0 g, Protein 0 g, SaturatedFat 7 g, Sodium 2 mg, Sugar 0 g, Fat 12 g, ServingSize 1 lb. of butter (32 servings), UnsaturatedFat 0 g
NEW POTATOES & PEAS
This creamed New Potatoes and Peas recipe is a perfect easy side dish for the holidays! Made with a white and creamy Bechamel sauce, these potatoes & peas are ready in less than 30 minutes and are great for the whole family! Old-fashioned creamy peas are tender and savory with onion, butter, and fresh chives.
Provided by Michaela Kenkel
Categories Potatoes
Time 25m
Number Of Ingredients 8
Steps:
- Add potatoes to a pot of salted boiling water and cook for about 8 minutes. In the last 3 minutes of cooking, add in frozen peas. Drain and set aside.
- Using the same pan, melt butter, add in diced onion, and cook for about 4 minutes.
- Sprinkle in flour and stir. Slowly add in milk, whisking as you go. The mixture will begin to thicken. Salt and pepper to taste.
- Stir in drained vegetables.
- Garnish with fresh chives when serving.
Nutrition Facts : Calories 126 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 13 milligrams cholesterol, Fat 4 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 108 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
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- Place the cleaned potatoes and crushed garlic in a pot of salted water until potatoes are just tender but still firm, about 10 minutes.
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- Taste and adjust seasonings as needed. Place butter on plastic wrap and wrap to form a log; refrigerate at least 1 hour.
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- In a medium bowl, combine the butter, 3/4 cup of chives, 1/2 cup of sour cream and the salt and pepper; mix until smooth. Transfer the butter to a large sheet of plastic wrap and form into a log. Wrap and refrigerate until firm, about 1 hour.
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- Set the potatoes on the grill over low heat, cover and cook, turning occasionally, until tender, 45 to 50 minutes. Unwrap the potatoes, garnish with finely chopped chives and serve with sour cream.
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- Place new potatoes into a small pot with some boiling water and place over a moderate heat to reheat.
- In a small pot bring 2 tablespoons water to the boil, reduce heat to low-medium and whisk in butter, a few cubes at a time, until butter has emulsified into a butter sauce.
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- Cover the potatoes and garlic with salted water in a large saucepan and bring to a boil. Simmer until tender, about 15 minutes. Drain; return the potatoes and garlic to the hot saucepan.
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