Baby New Potatoes With Mint Bbq Recipes

ROASTED BABY POTATOES WITH HERBS

Roasted Baby Potatoes with Herbs image

Provided by Giada De Laurentiis

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

1/2 pound small red-skinned potatoes (about 1 3/4-inch diameter), scrubbed
1/2 pound small white-skinned potatoes (about 1 3/4-inch diameter), scrubbed
1 tablespoon herbes de Provence, plus extra for garnish
3 cloves garlic, minced
1/4 cup extra-virgin olive oil, plus extra for drizzling
Salt and freshly ground black pepper

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.

BABY NEW POTATOES WITH MINT (BBQ)

Baby New Potatoes with Mint (BBQ) image

There's just nothing like baby new potatoes with fresh mint! Throw in some good quality olive oil, some garlic and pepper and you've got a quick and easy sidedish that goes well with just about anything.

Provided by Just Call Me Martha

Categories Potato

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 1/2 lbs baby red potatoes
1/4 cup extra virgin olive oil
1/2 teaspoon salt
4 cloves garlic, minced
1/4 teaspoon pepper
2 tablespoons chopped of fresh mint

Steps:

Scrub potatoes.
Cut each potato in half and place in bowl.
(If they are really small, leave whole).
Toss potatoes with 2 tablespoons oil and half of the salt.
Wrap potatoes in tin foil packet and grill for about 20 minutes or until tender.
Remove from grill and empty packet into bowl.
Add garlic, pepper, half of the mint, remaining oil and salt.
Toss well to coat.
Sprinkle with remainder of mint and serve.
(Also good cold).

Nutrition Facts : Calories 329.7, Fat 13.9, SaturatedFat 1.9, Sodium 309.4, Carbohydrate 46.4, Fiber 5.1, Sugar 2.9, Protein 5.7

LEG OF LAMB WITH MINT PESTO, NEW POTATOES AND BABY CARROTS

Leg of Lamb with Mint Pesto, New Potatoes and Baby Carrots image

Categories Herb Lamb Potato Roast High Fiber Walnut Carrot Bon Appétit

Yield Serves 6

Number Of Ingredients 10

Ingredients

1/3 cup walnuts
6 large garlic cloves
2 cups fresh mint leaves
1 cup fresh basil leaves
1/2 cup olive oil
1 tablespoon balsamic vinegar or red wine vinegar
1 5- to 6-pound leg of lamb
2 pounds baby new potatoes, large ones halved
12 ounces baby carrots, trimmed, peeled
Fresh mint sprigs

Steps:

Finely chop walnuts and garlic in processor. Add 2 cups mint leaves and basil and chop finely. Add oil and vinegar and blend until pesto is smooth. Cut excess fat from lamb, leaving thin layer. Set lamb in large roasting pan. Make several slits in lamb with tip of small sharp knife. Reserve 1/2 cup pesto for vegetables. Spoon some pesto into each slit; rub remainder into lamb. Sprinkle lamb generously with salt and pepper. Let stand 1 hour at room temperature or cover and chill overnight.
Preheat oven to 350°F. Roast lamb 45 minutes. Add potatoes to pan and turn to coat in pan juices. Roast 30 minutes. Add carrots and reserved 1/2 cup pesto and turn to coat carrots and potatoes in pesto and pan juices. Sprinkle with salt and pepper. Continue roasting until thermometer inserted into thickest part of lamb registers 140°F. for medium-rare, about 45 minutes longer. Remove from oven and let stand 15 minutes.
Carve lamb into thin slices. Arrange on plates with potatoes and carrots. Garnish with fresh mint leaves.

GRILLED BABY NEW POTATO SALAD WITH FRENCH GREEN BEANS AND MINT (

Grilled Baby New Potato Salad With French Green Beans and Mint ( image

Posted for Zaar World Tour 2005. Helen Henderson, the chef, says that to satisfy any potato loving Swede's craving for pasta salad, you should add angel-hair pasta tossed with olive oil, salt and pepper. I say this looks good enough to eat on its own and the olives and tomatoes look too good to leave out. I reduced the olive oil to 1 tablespoon from 3 and guessed on the cook time. If you don't have access to a grill I think you could grill in a non-stick frying pan with a small amount of olive oil. From The Swedish Table.

Provided by Kumquat the Cats fr

Categories Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 quarts water, salted
2 lbs baby new potatoes, assorted, such as Peruvian blue, fingerling, red bliss (about 25-30)
1 lb French style green bean, trimmed (thin)
olive oil flavored cooking spray
1 garlic clove, peeled and minced
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1/2 cup fresh parsley, chopped (flat-leaf)
1 tablespoon of fresh mint, chopped
1 tablespoon extra virgin olive oil
salt and pepper
1 cup kalamata olive, pitted, herbed (optional)
1 pint cherry tomatoes, halved (optional)

Steps:

In large saucepan bring salted water to a boil. Add potatoes and cook until just soft, about 3-5 minutes. Drain in colander and let dry on paper towels.
While potatoes are boiling bring a small pot of water to a boil. Cook beans until just done but still crisp, about 4-5 minutes. Drain immediately and rinse in cold water. Set aside.
Light an outdoor grill or a stovetop grill pan. Cut cooked potatoes in half or, if tiny, leave whole. Spray cut side with olive oil and grill cut side down until marks appear.
Meanwhile, prepare dressing by mixing garlic, mustard, vinegar, parsley and mint in a small bowl. Slowly whisk in olive oil. When potatoes are grilled but still hot, toss in dressing and season to taste with salt and pepper. Add green beans and olives and tomatoes, if desired, and mix well. Serve at room temperature.

Nutrition Facts : Calories 243.3, Fat 4, SaturatedFat 0.6, Sodium 348, Carbohydrate 48.1, Fiber 8.9, Sugar 3.3, Protein 6.7

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