Bakednewpotatoes Recipes

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ROASTED NEW RED POTATOES



Roasted New Red Potatoes image

These are roasted potatoes at their best - plain and simple. Red potatoes are tossed with olive oil, and salt and pepper, and then roasted to perfection.

Provided by Ben S.

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Yield 8

Number Of Ingredients 3

3 pounds small red new potatoes, halved
¼ cup olive oil
1 teaspoon Salt and freshly ground black pepper

Steps:

  • Adjust oven rack to lowest position and heat oven to 450 degrees. Toss potatoes with oil, salt and pepper. Arrange, cut side down, on a large lipped cookie sheet or jellyroll pan.
  • Roast until tender and golden brown, about 30 minutes (check after 20 minutes). Transfer to a serving dish.

Nutrition Facts : Calories 178.9 calories, Carbohydrate 27.1 g, Fat 7 g, Fiber 2.9 g, Protein 3.2 g, SaturatedFat 1 g, Sodium 301 mg, Sugar 1.7 g

OVEN-BAKED NEW POTATOES



Oven-Baked New Potatoes image

These are very easy, and very versatile. I have two cans listed, if you want to make a smaller recipe then use 1 29 oz. can for an 8x8 pan.

Provided by Bradshaw Brood

Categories     Potato

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 3

2 (29 ounce) cans whole new potatoes (you can also use sliced)
1/2 cup butter
salt & pepper

Steps:

  • Preheat oven to 350 degrees.
  • After your oven has preheated put your stick of butter in a 13x9 pan, and place it in the oven to melt.
  • If you have the whole potatoes then slice your potatoes while you are melting your butter.
  • After your butter has melted pull your pan out and carefully add your potatoes
  • Gently stir potatoes around to coat potatoes with butter.
  • Add salt and pepper to taste. You can add any kind of spices you want.
  • Bake for 30-35 minute till golden brown.

ROASTED NEW POTATOES WITH GARLIC



Roasted New Potatoes with Garlic image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h15m

Yield about 4 servings

Number Of Ingredients 6

1 1/2 pounds medium red bliss or other waxy-style potatoes, skin-on and scrubbed
2 tablespoons unsalted butter, melted
1 teaspoon kosher salt, plus more
1 tablespoon finely minced garlic
1 tablespoon finely chopped flat-leaf parsley
Freshly ground black pepper

Steps:

  • Preheat oven to 375 degrees F.
  • Half the potatoes lengthwise and cut them into 1-inch-wide wedges. In a medium bowl, toss the potatoes with the butter and 1 teaspoon of salt. Spread the potatoes out on a roasting pan large enough to hold them in a single layer. (Arrange the potatoes cut-side down, to ensure crisply browned edges.)
  • Roast the potatoes until golden brown, about 45 minute. Add the garlic and stir to coat the potatoes evenly. Continue to roast until the potatoes and garlic are evenly browned, about 15 minutes more. (Take care that the garlic doesn't burn.) Remove from the oven and mix with the parsley. Season with salt and pepper to taste. Serve.

ROASTED NEW POTATOES



Roasted New Potatoes image

This simple recipe is anything but plain. The flavors of garlic and herbs combine to add extra zip to tender new potatoes. This side dish goes hand in hand with the delicate taste of fish. --Ann Berg, Chesapeake, VA

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 4 servings.

Number Of Ingredients 7

1-1/2 pounds new potatoes, quartered
2 tablespoons olive oil
2 teaspoons minced garlic
1/2 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1/8 teaspoon pepper

Steps:

  • In a large resealable plastic bag, combine all ingredients; shake to coat. Pour into an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 450° for 35 minutes or until potatoes are tender.

Nutrition Facts : Calories 186 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 306mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein.

HERB ROASTED NEW POTATOES



Herb roasted new potatoes image

Pack your potatoes full of fresh summer herbs and enjoy outside in the sun

Provided by Mary Cadogan

Categories     Dinner, Side dish, Supper

Time 1h

Number Of Ingredients 4

1½ kg unpeeled new potatoes
2-3 tbsp duck fat or olive oil
few sprigs rosemary, oregano, sage
sea salt, to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Rinse and dry the unpeeled new potatoes. Put 2-3 tbsp duck fat or olive oil in a roasting tin and put in oven for 10 mins to melt. Strip leaves from rosemary, oregano and sage and stir into tin with seasoning.
  • Add potatoes and toss well. Roast for 40-50 mins, shaking tin a couple of times, until potatoes are crisp and tender. Sprinkle with sea salt and serve.

Nutrition Facts : Calories 121 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.35 milligram of sodium

BAKED NEW POTATOES WITH WILTED WILD GARLIC



Baked new potatoes with wilted wild garlic image

Forage for wild garlic to make these baked new potatoes, they're a delicious side dish for meat and fish dishes. Swap the wild garlic for watercress, if you like

Provided by Tom Kerridge

Categories     Side dish

Time 1h15m

Number Of Ingredients 7

800g new potatoes , any larger ones halved
4 tbsp olive oil
1 tbsp white wine vinegar
1 tbsp wholegrain or Dijon mustard
2 tbsp chopped parsley
2 tbsp fine capers , drained and chopped
100g wild garlic or watercress, roughly chopped

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Toss the potatoes in 1 tbsp of the oil and plenty of sea salt, tip into a baking tray and and bake for 45 mins-1 hr, tossing occasionally, until golden and cooked through.
  • Remove from the oven and transfer to a large bowl. While still hot, toss through the remaining ingredients until the wild garlic or watercress has wilted. Leave to cool slightly before serving.

Nutrition Facts : Calories 176 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium

OVEN-ROASTED NEW POTATOES



Oven-Roasted New Potatoes image

Serve alongside Roasted Pork Shoulder with Sage and Coriander.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 4

3 pounds mixed small new potatoes, unpeeled
1/4 cup extra-virgin olive oil
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper

Steps:

  • Preheat oven to 350 degrees. Toss potatoes with oil, salt, and pepper in a large bowl until well coated. Put into a 9-by-13 metal baking dish. Roast, stirring occasionally, until tender, about 1 hour 15 minutes.

BAKED NEW POTATOES



Baked New Potatoes image

Basic new potatoes are baked with fresh rosemary in this simple side dish from Glamour magazine's "100 Recipes Every Woman Should Know" cookbook. Pair with classic meat dishes, like roasted Engagement Chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 5

1 pound medium red bliss potatoes
1/2 tablespoon olive oil
2 tablespoons sea salt
Freshly ground pepper
Leaves from 2 sprigs fresh rosemary

Steps:

  • Preheat oven to 425 degrees.
  • Place potatoes in a large saucepan; add enough water to cover potatoes by 2 inches. Place saucepan over medium-high heat and bring to a boil. Cook potatoes until almost tender when pierced with the tines of a fork, about 20 minutes.
  • Drain potatoes; cut in half and evenly spread on a rimmed baking sheet. Drizzle with olive oil and season with salt, pepper, and rosemary; toss to combine. Transfer to oven and roast until golden and tender, about 25 minutes. Serve.

SALT-BAKED NEW POTATOES WITH PINK-PEPPERCORN BUTTER



Salt-Baked New Potatoes With Pink-Peppercorn Butter image

This way of cooking recently harvested new potatoes, by burying them in a plaster of damp salt and baking them, is a triple pleasure: effortless, tasty and very fun. The salt crust seasons the potatoes perfectly, just as it would if you'd boiled or steamed them in salted water, but the airtight seal concentrates their special flavor and texture. They come out dense, waxy and almost creamy. Bring the pan of cooked potatoes to the table right from the oven as is, so everyone can puzzle over the curious-looking white crust, and then delight over the discovery of the piping hot little beauties revealed inside once the surface is cracked. Dig them out and swoop through the butter before popping into your mouth, their skins so paper-thin they snap when you bite into them. Their appeal is irresistible.

Provided by Gabrielle Hamilton

Categories     dinner, vegetables, side dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 7

2 pounds small, yellow-fleshed waxy potatoes (it's fine if skins are red or purple or yellow)
2 pounds kosher salt
2 tablespoons fresh rosemary needles, stripped from their branch
2 tablespoons pink peppercorns
1 tablespoon pink peppercorns
1 or 2 soft, velvety branches of rosemary (versus the very stiff, broom-bristle kind)
4 ounces salted Irish butter, tempered at room temperature until cool and waxy

Steps:

  • Heat the oven to 400 degrees. Wash the potatoes.
  • In a large bowl, mix the salt, rosemary needles, peppercorns and 1 cup water together with your hands, crushing the peppercorns a little between your fingers and bruising the rosemary needles to release their sticky oil, making a moist, fragrant and pink-and-green speckled sand. (You might have to add a few splashes of water if the mixture needs more moisture to feel like wet sand.)
  • Transfer a little less than half this salt mixture into the bottom of a wide, shallow, heavy ovenproof skillet or casserole to make a salt bed about 1/2-inch thick.
  • Nestle the potatoes into the sand, close to one another but not quite touching, if possible.
  • Pack the rest of the salt mixture over the nestled potatoes, and rub and brush and smooth it with your hands until you have tightly encased the potatoes in a little salt sarcophagus. The rounded tops of the potatoes will just show as bumps under the salt cast.
  • Bake the potatoes for 30 to 40 minutes, until a cake tester easily pierces the potatoes and tests warm on your chin or the back of your hand. The salt casing will dry and harden like clay - and smell delicious while baking.
  • While the potatoes roast, prepare the compound butter: Grind the peppercorns in a mortar and pestle with the whole branches of rosemary to create an oily, coarse powder. Remove the bruised rosemary sprigs, shaking off any clinging pink peppercorns, and discard. (You just want to extract the oily flavor from the rosemary, not the needles themselves.) In a small bowl, mash the oily peppercorn powder with the salted butter using a fork until well blended.
  • To serve, rap the salt-packed potatoes forcefully on a sturdy surface that can handle it, to crack the salt crust from the force. A few solid raps will loosen the potatoes inside. If the cast needs a little more help, use a regular dinner knife like a spade to just pop open the salt crust along its fault lines. The potatoes are easily plucked from the dry salt. Set out with the compound butter in a small bowl on the side.

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