Baby Potatoes With Creamy Goat Cheese And Fine Herbs Recipes

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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

BABY POTATOES WITH CREAMY GOAT CHEESE AND FINE HERBS



Baby Potatoes With Creamy Goat Cheese and Fine Herbs image

Make and share this Baby Potatoes With Creamy Goat Cheese and Fine Herbs recipe from Food.com.

Provided by WeBees

Categories     Potato

Time 55m

Yield 4 , 4 serving(s)

Number Of Ingredients 14

1 cup dry white vermouth
3 cups water
4 sprigs fresh parsley
3 sprigs fresh tarragon
2 inches piece lemon zest
1 tablespoon salt
6 small red potatoes
1 teaspoon extra virgin olive oil
3 ounces fresh soft fresh goat cheese, at room temperature
2 tablespoons creme fraiche or 2 tablespoons sour cream
1 teaspoon minced fresh parsley
2 teaspoons minced fresh tarragon
2 teaspoons minced fresh chives, plus 12 1-inch pieces (to garnish)
2 teaspoons minced fresh chervil or 2 teaspoons dill

Steps:

  • Preheat oven to 425.
  • In a medium saucepan combine vermouth, water, parsley, tarragon, lemon zest and salt. Set aside.
  • Cut potatoes in half horizontally. Slice a small portion of the rounds off, so potatoes stand alone. Add the halved potatoes to the saucepan. Bring to a boil over medium heat; adjust heat to maintain a gentle simmer and cook until fork tender, about 8 minute Set aside to cool in the liquid for 5 minute.
  • Drain potatoes, reserving 2 tsp of the cooking liquid. Discared the herbs and lemon zest. With a small spoon or melon baller, scoop out a little of each potato to make a little "bowl" for the cheese.
  • Toss the potatoes in the oil in a small bowl and stand them up on a baking sheet. Bake until lightly browned, about 15 minutes.
  • Meanwhile, make the filling: In a medium bow, cream the cheese with the creme fraiche and the 2 tsp reserved cooking liquid. Fold in the minced herbs, season with pepper to taste.
  • Remove the potatoes form the oven and let cool slightly. While the potatoes are still warm, spoon a dollop of the cheese mix into each potato. Set the potatoes on a platter an top with the chive segments to garnish.

Nutrition Facts : Calories 279.7, Fat 8.8, SaturatedFat 5.1, Cholesterol 20.1, Sodium 1845.4, Carbohydrate 41.5, Fiber 4.5, Sugar 2.8, Protein 9.2

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