New Potatoes With Herbes De Provence Lemon And Coarse Salt Food

HERBES DE PROVENCE NEW POTATOES

Steps:

• Place potatoes in stockpot & cover with salted water. Bring to boil over high heat.
• Cook 8-10 minutes until potatoes are just tender. Drain and set aside.
• In large skillet , heat oil over medium heat. Add herbs de Provence.
• Cook, stirring constantly, 10-15 seconds.
• Add drained potatoes, coarse salt, and lemon juice; toss to coat.
• Cook 2-3 minutes & remove from heat. Sprinkle with pepper and flaked sea salt.

HERBES DE PROVENCE ROASTED POTATOES

Steps:

• Preheat the oven to 450 degrees F.
• Add the potatoes, sliced onion, olive oil, herbes and salt to a rimmed baking sheet. Toss well to coat evenly. If cut, arrange the potatoes so they are cut-side down on the baking sheet. Place in the lower third of the oven and bake until golden brown and the potatoes are tender, 25 to 35 minutes. Serve warm.

NEW POTATOES WITH HERBES DE PROVENCE, LEMON AND COARSE SALT

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.

GRILLED SALMON AND NEW POTATOES WITH LEMON-GARLIC SAUCE

Steps:

• Lightly grease grill rack. Preheat grill to medium-high heat. Fold a 36-by-18-inch piece of heavy-duty foil in half to make an 18-inch square. Lightly coat foil with cooking spray.
• Place potatoes and onion in center of foil. Sprinkle with salt and black pepper; drizzle with 1 tbsp oil. Bring up opposite sides of foil and seal with a double fold. Fold remaining edges together to completely enclose vegetables, leaving a space for steam to build.
• Place packet over medium heat. Grill 35 to 40 minutes or until potatoes are tender.
• Meanwhile, for lemon-garlic sauce, add mayonnaise, garlic, lemon peel and lemon juice to blender or food processor. Cover; blend or process until smooth. Cover and chill until serving time.
• Rinse salmon; pat dry. Cut fillets into eight (4-oz each) pieces.
• Brush salmon with remaining oil. Sprinkle with basil; season with salt and black pepper.
• After potatoes have grilled for 25 minutes, place fillets, skin-side-down, on grill. Top with lemon slices.
• Grill 8 to 12 minutes or until fish just flakes when tested with a fork. Do not turn fish during grilling.
• Serve salmon with potatoes and lemon-garlic sauce.
• *NOTE: Reserve 4 pieces of salmon for future use. Remove skin from salmon; break up salmon into large chunks. Place in a container. Cover and store in refrigerator up to 3 days.

LEMON HORSERADISH NEW POTATOES

Steps:

• Scrub the potatoes if they look dirty. Slice the potatoes on a mandoline or with a knife, about 1/8" thick.
• Preheat oven to 350°F.
• Melt butter in a 2 quart casserole dish in the oven. Stir in salt, pepper, garlic, horseradish, lemon juice and lemon zest. Place potatoes in dish and toss to coat with butter mixture.
• Bake uncovered in preheated oven for 30-40 minutes, or until potatoes are tender and browned, basting halfway through. Sprinkle with chopped parsley before serving.

ROASTED NEW POTATOES WITH LEMON & HERBS

Steps:

• Heat the butter and oil in a heavy-based ovenproof saucepan over a medium heat, then add the whole new potatoes. Cover and cook for 15 mins, shaking the pan every few minutes to ensure the potatoes cook evenly. When ready, the potatoes should have just started to soften and will be well-browned.
• Heat the oven to 200C/180C fan/gas 6. Scatter the lemon zest and herbs over the potatoes, season, cover again and shake to combine. Transfer to the oven and bake for 15-20 mins until cooked through and tender.

ROASTED HERBED POTATOES

Steps:

• Preheat oven to 450 degrees. In a roasting pan, toss scrubbed small new potatoes with olive oil and herbes de Provence (or mixed dried thyme, rosemary, and marjoram). Season with coarse salt and teaspoon ground pepper.
• Roast, turning occasionally, until tender when pierced with the tip of a paring knife, 30 to 40 minutes.

ROASTED POTATOES WITH HERBES DE PROVENCE

Steps:

• Preheat oven to 375º.
• Place potatoes in a roasting pan. Pour oil over potatoes and sprinkle with pepper and herbs de Provence.
• Stir potatoes to coat all sides. Bake, uncovered, for about 1 hour or until potatoes are fork tender. Stir occasionally while roasting.