BOILED POTATOES WITH BUTTER
Provided by Food Network Kitchen
Categories side-dish
Time 19m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put the potatoes, garlic, bay leaf, and peppercorns in a large saucepan, add cold water to cover by about an inch and season generously with salt,. Bring to a boil, lower the heat, and simmer until potatoes are fork tender, about 5 to 8 minutes depending on their size.
- Drain and discard the garlic, bay leaves, and peppercorns. Halve the potatoes, if large, toss with the butter and season with salt, and pepper, to taste. Keep warm.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved
BOILED NEW POTATOES
Yield 4
Number Of Ingredients 1
Steps:
- Discover how to cook boiled new potatoes with this easy to follow method. Once you've mastered the method, you can apply it to a number of dishes including our creamy new potato salad or new potatoes and cod en papillote. On a hob: Place the salad potatoes in a pan and boiling water to cover the potatoes. Cover with a lid and simmer gently for approximately 15-20 minutes until just tender. Once cooked drain immediately. In a microwave: Place the potatoes in a microwaveable dish with 2 tablespoons of water. Cover and cook on full power (800w) for 7-8 minutes. Carefully remove and allow to stand for 1-2 minutes before serving. Salad potatoes taste great on their own, in their skins, but if you would like to add butter, here are some interesting twists: Citrus Butter: 25g softened butter mixed with the zest of an orange and half a lemon Herb Butter: 25g softened butter mixed with 2 tablespoons finely chopped fresh herbs (parsley, mint, chives etc) Pesto Butter: 25g softened butter mixed with 1 teaspoon red pesto Garlic Butter: 25g softened butter mixed with 1-2 crushed garlic cloves Tip: You don't need to add butter to salad potatoes, a handful of freshly chopped herbs, like parsley, adds flavour without the calories.
Nutrition Facts :
BOILED NEW POTATOES
Simply boiled and then dressed with a fruity extra-virgin olive oil and fresh parsley, new potatoes complement Grilled Chili-Rubbed Chicken Thighs perfectly. Choose similarly sized potatoes so they will cook in the same amount of time.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 20m
Number Of Ingredients 4
Steps:
- In a large pot of boiling salted water, cook potatoes until tender but not falling apart, 10 to 15 miuntes (timing will vary depending upon the size of potatoes; test with a fork to see if done). Drain in a colander, rinse under cold water, and shake to remove excess water.
- Halve potatoes and transfer to a bowl along with oil; season with salt and toss with parsley.
Nutrition Facts : Calories 183 g, Fat 7 g, Fiber 3 g, Protein 3 g
ROASTED NEW POTATOES
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
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.
BASIC BOILED POTATOES
Cook a big pot of red potatoes, and you'll not only have a fuss-free side dish, but a head start on other meals. Add butter and parsley to the portion of boiled potatoes you're serving immediately, then refrigerate the rest.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings plus 16 leftover potatoes.
Number Of Ingredients 2
Steps:
- Place potatoes in a Dutch oven or stockpot and cover with water. Cover and bring to a boil over medium-high heat; cook for 15-30 minutes or until tender. Drain well. Serve eight potatoes with butter and parsley if desired. Refrigerate remaining potatoes.
Nutrition Facts :
BOILED POTATOES WITH DILL
Provided by Pierre Franey
Categories weekday, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place potatoes in a pot, cover with water; add dill and salt. Bring to a boil, and simmer for 15 minutes or until potatoes are tender.
- Drain potatoes, and discard dill sprigs. Place potatoes in a saucepan; add butter, chopped dill, salt, pepper and cumin. Stir gently to coat potatoes. Serve immediately.
Nutrition Facts : @context http, Calories 87, UnsaturatedFat 1 gram, Carbohydrate 14 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 276 milligrams, Sugar 1 gram, TransFat 0 grams
NEW POTATOES IN BUTTER SAUCE
This is a simple new potato side dish that is easy to make. The butter sauce is opaque and silky with a mild onion taste.
Provided by Janice Nagle
Time 35m
Yield 4
Number Of Ingredients 4
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain potatoes and save about 1/2 cup cooking water in the pot.
- Add 2 or 3 potatoes pieces back into the pot with the cooking water and mash them to thicken the sauce a bit. Add butter and stir until melted. Stir in green onions. Return hot potatoes to the pot and stir gently until coated in the sauce.
- Let sit until potatoes soak up the butter sauce, 5 to 7 minutes. Season with salt and pepper if desired. Serve hot.
Nutrition Facts : Calories 308.8 calories, Carbohydrate 24 g, Cholesterol 61 mg, Fat 23.2 g, Fiber 4 g, Protein 3.6 g, SaturatedFat 14.6 g, Sodium 179.3 mg, Sugar 2.2 g
BOILED NEW POTATOES WITH HERBS
I have done this with dried herbs in the winter but the fresh make it all special. This may be on another website but if so it was probably me that posted it.
Provided by Shahana
Categories Potato
Time 18m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- In saucepan, boil unpeeled potatoes until tender, about 15 minutes, drain.
- Add herbs, chives, lemon juice, oil and pepper.
- Mix lightly and serve.
Nutrition Facts : Calories 487.8, Fat 2.1, SaturatedFat 0.3, Sodium 122.6, Carbohydrate 108.5, Fiber 11.7, Sugar 8.8, Protein 12.9
BOILED NEW POTATOES WITH GARLIC LEMON DRESSING
Categories Blender Garlic Potato Side Vegetarian Quick & Easy Lemon Parsley Boil Gourmet
Yield Serves 6
Number Of Ingredients 5
Steps:
- Peel a wide strip from around the middle of each potato. In a kettle combine potatoes and garlic with enough salted water to cover by 2 inches and boil until potatoes are just tender, about 15 minutes. Drain mixture. Transfer potatoes to a bowl and transfer garlic to a blender. Add to blender lemon juice, oil, and salt and pepper to taste and purée dressing. In the bowl toss potatoes with dressing and parsley. Potatoes may be prepared 4 hours ahead and kept covered.
- Serve potatoes warm or at room temperature.
BOILED NEW POTATOES WITH CARROT BUTTER
Steps:
- Cook carrot pieces in salted boiling water until tender. Drain and put them in bowl of blender. Add butter, nutmeg, pepper and salt. Puree mixture, stopping to scrape down sides of bowl if necessary. Put mixture in serving dish and chill until needed.
- Boil new potatoes in salted water until tender. Serve hot with garnish of chopped parsley and carrot butter.
Nutrition Facts : @context http, Calories 205, UnsaturatedFat 3 grams, Carbohydrate 24 grams, Fat 12 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 356 milligrams, Sugar 1 gram, TransFat 0 grams
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