CRISPY AIR FRYER POTATOES WITH HERB BUTTER
A deliciously indulgent air-fryer recipe for halved baby potatoes, well-seasoned and drizzled with a savory herb butter.
Provided by Katerina | Diethood
Categories Side Dish
Time 30m
Number Of Ingredients 9
Steps:
- In a large bowl combine potatoes with olive oil, garlic, salt, pepper, oregano, thyme, and cheese.
- Place a single layer of potatoes in the basket of your air fryer; cook at 400˚F for 10 minutes. NOTE: DO NOT crowd the air fryer basket; if it's not big enough, cook the potatoes in batches.
- Shake basket; give the potatoes a little stir and continue to cook for 8 more minutes, or until golden on top and tender inside.
- In the meantime, melt butter and stir in the chopped herbs.
- Transfer cooked potatoes to a serving plate.
- Drizzle melted butter over the potatoes.
- Serve.
Nutrition Facts : ServingSize 4 ounces, Calories 193 kcal, Carbohydrate 21 g, Protein 4 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 109 mg, Fiber 3 g, Sugar 1 g
BOILED BABY POTATOES WITH GARLIC AND HERB BUTTER
These Boiled Baby Potatoes with Garlic and Herb Butter are creamy and tender and make a perfect, quick side dish to any meal.
Provided by Kristin Maxwell
Categories Side Dish
Time 30m
Number Of Ingredients 6
Steps:
- Scrub potatoes clean with a vegetable scrubber. Cut any larger potatoes in half or quarters so that all of the potatoes are uniform in size (leave as many In tact as possible. Place in a large pot, cover with water and bring to a boil. Add 2 teaspoons of salt to the water. Turn heat down to medium and simmer potatoes until fork-tender; about 10 minutes. Turn off heat, drain the water and return potatoes to the pot.
- Stir in butter, garlic, parsley, chives, salt and pepper until potatoes are well coated. Feel free to add black pepper as desired.
- Cover and let sit for 10 minutes, then serve. Season with more salt and pepper if desired.
Nutrition Facts : Carbohydrate 27 g, Protein 3 g, Fat 10 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 25 mg, Sodium 93 mg, Fiber 3 g, Sugar 1 g, Calories 203 kcal, UnsaturatedFat 3 g, ServingSize 1 serving
ROASTED BABY POTATOES WITH HERBS
Provided by Giada De Laurentiis
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 6
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.
HERBED POTATOES AND TOMATOES
Adding a chopped ripe heirloom tomato to a simple side dish of boiled buttered baby potatoes adds a fresh sweet-tart flavor and extra juices to soak into the potatoes.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Number Of Ingredients 0
Steps:
- Put 1 pound mixed baby potatoes in a medium pot; cover with cold water and season with salt. Bring to a boil; cook until tender, 15 minutes. Combine 2 tablespoons olive oil and 1 tablespoon melted butter in a large bowl. Add 1 chopped large heirloom tomato and 1 tablespoon each chopped parsley, chives and basil. Drain the potatoes; add to the bowl and toss. Season with salt and pepper.
HERBED NEW POTATOES
Steps:
- Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don't overcook! Toss with the herbs, and serve hot.
MIXED ROASTED POTATOES WITH HERB BUTTER
Steps:
- Cut the potatoes into 2-inch cubes. Add them to a large pot, cover them with water and add salt to taste. Bring them to a boil, cook for 10 minutes, drain and cool. The potatoes will only be partially cooked and should be completely dry before you roast them.
- Preheat the oven to 400 degrees F. Toss the potatoes with the canola oil and spread them in one layer on a baking sheet. Roast until crispy and cooked through, about 45 minutes.
- While the potatoes are roasting, make the herb butter: Mix the softened butter with the parsley, thyme and rosemary and add salt and pepper to taste.
- When the potatoes are done, put them into a large bowl, toss with the herb butter and serve immediately.
HERBED BABY POTATOES WITH LEMON VINAIGRETTE
When cooked, tiny new potatoes hold their shape beautifully and readily absorb the flavor and aroma of a light lemon vinaigrette and fresh herbs.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 10
Steps:
- Place potatoes and 3 tablespoons salt in a medium saucepan. Cover with water, and bring to a simmer. Cook until a knife pierces through potatoes with little resistance, about 10 minutes. Drain; transfer to a bowl.
- Heat oil, garlic, and red-pepper flakes in a small skillet over medium-low heat until garlic is golden brown, about 15 minutes. Pour over potatoes. Add lemon juice and herbs, and toss. Season with salt and pepper.
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