Baby Potatoes In Sea Salt With Herb Salsa Recipes

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BABY POTATOES IN SEA SALT WITH HERB SALSA



Baby potatoes in sea salt with herb salsa image

These herb-crusted new potatoes and piquant salsa are perfect partners in this tasty tapas or side dish

Provided by Lizzie Harris

Categories     Buffet, Canapes, Side dish, Snack, Starter

Time 55m

Number Of Ingredients 6

600g whole baby new potatoes (see tip)
1 tbsp sea salt
3 small handfuls of herbs , leaves picked (a mix of basil, mint and parsley is good)
2-3 tbsp white wine vinegar
6 tbsp olive oil
2 garlic cloves , crushed

Steps:

  • Put the potatoes in a frying pan wide and deep enough so that they sit in an even layer (don't cut the baby potatoes in half, otherwise they will absorb the salt and be too salty to eat). Pour over just enough water to cover (about 300ml) and add the salt.
  • Bring to the boil and simmer gently for 40 mins until the potatoes have cooked. When the water begins to evaporate, give the pan a shake to coat the potatoes in the salt. Once the water has gone completely and the potatoes are covered in a light salty crust, they are ready to serve.
  • Meanwhile, make the herb salsa. Chop the herbs finely, tip into a bowl and mix in the vinegar, oil and garlic. Taste and season as required. Serve the potatoes with a little salsa drizzled over and the rest served separately for dipping.

Nutrition Facts : Calories 259 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 3.9 milligram of sodium

GARLIC AND HERB ROASTED BABY POTATOES



Garlic and Herb Roasted Baby Potatoes image

Quick, easy, and perfect for a weeknight side dish, these roasted baby potatoes are tossed in a garlic and herb blend that everyone will love.

Provided by jcromwell

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 40m

Yield 6

Number Of Ingredients 7

2 ½ pounds baby potatoes, halved
2 tablespoons olive oil
3 cloves garlic, or more to taste
2 sprigs fresh thyme, leaves stripped, or more to taste
1 sprig fresh rosemary, leaves stripped, or more to taste
¾ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Preheat the oven to 475 degrees F (245 degrees C).
  • Toss potatoes, oil, garlic, thyme, rosemary, salt, and pepper together in a bowl; place on a rimmed baking sheet.
  • Roast in the preheated oven until tender, 30 to 35 minutes.

Nutrition Facts : Calories 197.8 calories, Carbohydrate 36 g, Fat 4.8 g, Fiber 5.6 g, Protein 4.5 g, SaturatedFat 0.7 g, Sodium 303.3 mg, Sugar 1.5 g

ROASTED BABY POTATOES



Roasted Baby Potatoes image

Quick and easy recipe for roasted baby potatoes. Bake them at the same time as you cook your main dish! Can also be used as a quick appetizer! These were so good you don't even need butter or salt to taste. Made the mistake of having them done before the main dish and they were almost all gone by the time dinner started!

Provided by Jenny

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 25m

Yield 4

Number Of Ingredients 5

1 (24 ounce) bag unpeeled golden baby potatoes
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon chopped fresh rosemary, or to taste
sea salt and freshly ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine potatoes, olive oil, garlic, rosemary, sea salt, and pepper in a bowl. Toss until potatoes are covered and garlic is evenly distributed. Transfer to a rimmed baking sheet.
  • Bake on the bottom rack of the preheated oven, shaking every 5 minutes to prevent burning, until fork-tender, about 20 minutes.

Nutrition Facts : Calories 193 calories, Carbohydrate 30.2 g, Fat 6.9 g, Fiber 3.8 g, Protein 3.5 g, SaturatedFat 1 g, Sodium 90.6 mg, Sugar 1.3 g

ROASTED BABY POTATOES WITH HERBS



Roasted Baby Potatoes with Herbs image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 6

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.

ROASTED BABY POTATOES WITH HERBS AND GARLIC



Roasted Baby Potatoes with Herbs and Garlic image

I like to mix different types of potatoes for this, my all-time favorite roasted potato recipe. The only extra time it takes is at the market, for the cashier to price a different item. Use whichever varieties you find or prefer, and serve this as a side to nearly any meat or fish dish. And it's just as easy for a crowd as it is for two people.

Yield 4 to 6 side-dish servings

Number Of Ingredients 8

1/4 cup olive oil
1 tablespoon herbes de Provence or dried Italian seasoning
3 garlic cloves, minced
1 pound fingerling potatoes or small white or red-skinned potatoes
1/2 pound small red-skinned potatoes (about 1 3/4-inch diameter)
1/2 pound small white-skinned potatoes (about 1 3/4-inch diameter)
1 teaspoon salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste

Steps:

  • Preheat the oven to 400 degrees F. In a large bowl, whisk the oil, herbes de Provence, and garlic to blend. Add all of the potatoes and 1 teaspoon each of salt and pepper, and toss to coat. Using a slotted spoon, transfer the potatoes to a large, heavy baking sheet, spacing evenly. Set the bowl aside (do not clean the bowl).
  • Roast the potatoes until they are tender and golden, turning them occasionally, about 1 hour. Transfer the roasted potatoes to the reserved bowl and toss to coat with any herb oil remaining in the bowl. Season the potatoes with more salt and pepper to taste. Transfer to a large bowl and serve.

SALSA-ROASTED POTATOES



Salsa-Roasted Potatoes image

That jar of salsa has more in store for it than a date with a bag of tortilla chips!

Provided by chpmnk42

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 40m

Yield 4

Number Of Ingredients 9

1 pound baby Yukon Gold potatoes, halved
cooking spray
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
½ cup salsa
4 lime wedges
¼ cup chopped fresh cilantro
⅛ teaspoon salt

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Place potatoes on the prepared baking sheet; coat generously with cooking spray.
  • Bake in the preheated oven until starting to brown, about 15 minutes.
  • Combine oil, chili powder, and cumin in a large microwave-safe bowl. Microwave for 1 minute, stirring after 30 seconds. Add potatoes and salsa to the bowl; toss. Return to the baking sheet.
  • Continue baking until potatoes are tender, about 15 minutes more. Squeeze lime over potatoes and sprinkle cilantro and salt on top.

Nutrition Facts : Calories 135 calories, Carbohydrate 23.7 g, Fat 3.9 g, Fiber 2.8 g, Protein 3.1 g, SaturatedFat 0.5 g, Sodium 282.8 mg, Sugar 1.2 g

ROASTED BABY POTATOES WITH HERBS



Roasted Baby Potatoes With Herbs image

I got this recipe off the Food Network from Giada De Laurentis. Excellent accompaniment to any meat dish, and so simple!

Provided by Lazarus

Categories     Potato

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 6

1/2 lb small red potato, scrubbed
1/2 lb small white potatoes, scrubbed
1 tablespoon herbes de provence, plus extra for garnish
3 garlic cloves, minced
1/4 cup extra virgin olive oil, plus extra for drizzling
salt & freshly ground black pepper

Steps:

  • Preheat oven to 400°F.
  • Put the potatoes into a large bowl.
  • In a small bowl, whisk the herbs, garlic, and oil together until blended.
  • Pour over the potatoes. Sprinkle generously with salt and pepper, then toss to coat.
  • Transfer the potatoes to a large heavy baking dish, spacing them evenly apart.
  • Roast the potatoes until they are tender and golden, turning them occasionally with tongs for approx 1 hour.
  • Transfer the roasted potatoes to a platter
  • Optional: Drizzle with additional extra-virgin olive oil and herbes de Provence. Serve warm or hot.

Nutrition Facts : Calories 210.1, Fat 13.6, SaturatedFat 1.9, Sodium 7.5, Carbohydrate 20.6, Fiber 2.5, Sugar 0.9, Protein 2.4

BABY HERB POTATOES



Baby Herb Potatoes image

My first posted recipe! I combined several recipes to create these; I was itching to make use of my herb garden but wanted to use baby potatoes. This fed six people, but as two of them were children you may want to increase the amount of potatoes. Also, this calls for 4 tbs of olive oil, but make sure you use enough to coat all the potatoes. I recommend pairing these with hamburgers and a salad.

Provided by CassandraLynne11

Categories     Potato

Time 35m

Yield 20-25 baby potatoes, 4-6 serving(s)

Number Of Ingredients 6

1 1/2 lbs baby red potatoes
4 tablespoons olive oil
1 tablespoon fresh basil, chopped
1 tablespoon fresh rosemary, off the stem and chopped
1 tablespoon fresh oregano, off the stem and chopped
1 teaspoon garlic, minced

Steps:

  • Cover the potatoes in water and boil until tender, about 20 minutes.
  • While the potatoes are boiling add the olive oil, garlic and herbs to a large sauce pan and put on a low heat.
  • When potatoes are tender, drain and dry them. Rinse with cool water and then halve the potatoes.
  • Add the potatoes to the oil mixture and raise the temperature to a medium heat.
  • Cook the potatoes until the begin to brown (about 10 minutes). Be careful not to let the potatoes stick to your pan.
  • Remove from heat and transfer potatoes into serving bowl and season with salt and pepper.

Nutrition Facts : Calories 253, Fat 13.7, SaturatedFat 1.9, Sodium 10.8, Carbohydrate 30.2, Fiber 4, Sugar 1.4, Protein 3.5

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Top Asked Questions

How to make salsa with potatoes?
Drizzle with olive oil and dot with 1 or 2 tablespoons of the harissa paste. Season with salt and pepper and mix well to coat the potatoes. Bake for 35 minutes. Meanwhile, to make the salsa, mix the mint with the olive oil and lemon juice.
How do you cook potatoes with salt?
When the water begins to evaporate, give the pan a shake to coat the potatoes in the salt. Once the water has gone completely and the potatoes are covered in a light salty crust, they are ready to serve. Meanwhile, make the herb salsa. Chop the herbs finely, tip into a bowl and mix in the vinegar, oil and garlic. Taste and season as required.
How do you cook baby potatoes?
Put the potatoes in a frying pan wide and deep enough so that they sit in an even layer (don't cut the baby potatoes in half, otherwise they will absorb the salt and be too salty to eat). Pour over just enough water to cover (about 300ml) and add the salt. Bring to the boil and simmer gently for 40 mins until the potatoes have cooked.
How to cook potatoes and salsa in microwave?
Combine oil, chili powder, and cumin in a large microwave-safe bowl. Microwave for 1 minute, stirring after 30 seconds. Add potatoes and salsa to the bowl; toss. Return to the baking sheet. Continue baking until potatoes are tender, about 15 minutes more.

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