Baby Potatoes In Sea Salt With Herb Salsa Recipes

BABY POTATOES IN SEA SALT WITH HERB SALSA

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.

GARLIC AND HERB ROASTED BABY POTATOES

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.

ROASTED BABY POTATOES

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.

ROASTED BABY POTATOES WITH HERBS

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

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

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.

ROASTED BABY POTATOES WITH HERBS

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.

BABY HERB POTATOES

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.