GARLIC DILL NEW POTATOES
Potatoes are tossed in a garlicky dill butter before being served in this fantastic side dish.
Provided by kelcampbell
Categories Side Dish Potato Side Dish Recipes
Time 20m
Yield 5
Number Of Ingredients 5
Steps:
- Place the potatoes in a steamer basket, and set in a pan over an inch of boiling water. Cover, and steam for about 10 minutes, until potatoes are tender but not mushy.
- In a small bowl, stir together the butter, dill, garlic, and salt. Transfer the potatoes to a serving bowl, and pour the seasoned butter over them. Toss gently until they are well-coated.
Nutrition Facts : Calories 329.8 calories, Carbohydrate 62.1 g, Cholesterol 18.3 mg, Fat 7.2 g, Fiber 5.6 g, Protein 5.9 g, SaturatedFat 4.5 g, Sodium 178.3 mg, Sugar 3.1 g
PARSLEY-DILL POTATOES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Using a peeler or a paring knife, peel a 1/2-inch strip around the circumference of each potato. Fill a large saucepan with cold water. Add the potatoes and place them over high heat. Boil potatoes until fork tender, about 15 to 20 minutes. Drain and place the potatoes back into the pan on the burner for 30 seconds to dry them out. Add the butter and toss in the herbs. Season the potatoes with salt and pepper.
DILLED NEW POTATOES
With six kids at home, I try to grow as much of our own food as possible, and our big potato patch means easy and affordable meals for much of the year. For this fresh and tasty side dish, I season red potatoes with homegrown dill. -Jennifer Ferris, Bronson, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes., Drain; return to pan. Mix remaining ingredients; drizzle over potatoes and toss to coat.
Nutrition Facts : Calories 180 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 447mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
CREAMED DILL POTATOES
Tender, tiny, tasty red potatoes slathered in a creamy dill sauce make a versatile side for all kinds of meat entrees. This never-fail recipe always brings raves to Geraldine Hagemann in Rembey, Alberta.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- With a vegetable peeler, remove a strip of peel around the middle of each potato. Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender., Meanwhile, in a small saucepan, saute onion in butter until tender. Add the cream, dill, salt and pepper. Reduce heat; simmer for 4-5 minutes or until sauce is thickened. Drain potatoes; drizzle with sauce and toss gently.
Nutrition Facts :
NEW RED POTATO SALAD
This is a wonderful no fail potato salad.
Provided by DWAGNER
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 2h35m
Yield 12
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add red potatoes, and cook until tender but still firm, about 15 minutes. Drain, cool and chop into 1 inch cubes. Place in a medium bowl.
- Place eggs in a medium saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and dice.
- In a small bowl, whisk together mayonnaise, milk, distilled white vinegar, green onions, salt and pepper. Pour the mixture over the potatoes, and mix together with the eggs and celery. Cover, and chill in the refrigerator approximately 2 hours before serving.
Nutrition Facts : Calories 314.5 calories, Carbohydrate 22.3 g, Cholesterol 72.7 mg, Fat 23.7 g, Fiber 2.1 g, Protein 4.5 g, SaturatedFat 3.8 g, Sodium 290.5 mg, Sugar 1.8 g
DILLED POTATOES
Provided by Pierre Franey
Categories easy, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 4
Steps:
- For an attractive touch, use a paring knife to remove a thin band of skin around each potato. Leave the rest of the skin intact.
- Wash the potatoes and place them in a saucepan with water to cover. Add salt, bring to a boil and simmer about 20 minutes or until tender.
- Drain the potatoes and add pepper, butter and parsley or dill. Toss well and serve hot.
Nutrition Facts : @context http, Calories 85, UnsaturatedFat 1 gram, Carbohydrate 14 grams, Fat 3 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 273 milligrams, Sugar 1 gram, TransFat 0 grams
DILLED NEW RED POTATOES
Make and share this Dilled New Red Potatoes recipe from Food.com.
Provided by lilkittykt
Categories Potato
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Bring pot of salted water to a boil.
- Add the potatoes and cook until tender, but not mushy, about 8-10 minutes.
- drain.
- toss with butter and oil, then season with salt and pepper.
- toss with dill.
Nutrition Facts : Calories 168.2, Fat 9.2, SaturatedFat 4.1, Cholesterol 15.3, Sodium 7.7, Carbohydrate 19.8, Fiber 2.5, Sugar 0.9, Protein 2.4
LEMONY CHICKEN WITH POTATOES AND OREGANO
This might be the easiest roast chicken and potatoes recipe out there. Roasting lemon slices with the potatoes infuses them with a bright, zippy flavor. Then, you can eat the roasted lemon or not - the caramelized, intense flavor is for true lemon lovers only. Serve this with one or two of your favorite condiments on the side for dipping the potatoes.
Provided by Melissa Clark
Categories dinner, poultry, roasts, vegetables, main course
Time 50m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees and, if you like, line a sheet pan with parchment paper (not essential but helpful for cleaning up).
- Trim the ends off 1 lemon, then cut the lemon in half crosswise.Thinly slice one half of the lemon into rounds, then cut the rounds into quarters, creating small triangles. Shake out the seeds then place the lemon quarters into a large bowl. Save the remaining lemon half for serving. Cut the remaining whole lemon into wedges, for serving.
- Add chicken and potatoes to the large bowl with the lemon quarters. Add the oregano, salt and pepper; toss well. (Your hands are the best tools here.) Drizzle in the oil and toss again.
- Arrange chicken thighs skin side up on one half of the prepared sheet pan, and potatoes and lemons on the other, spreading the potatoes out into one layer. Roast for 20 minutes. Using a long-handled spoon, stir the potatoes, then spread them out again in one layer. (You don't have to touch the chicken.) Continue roasting until chicken and potatoes are cooked through and everything is golden and crisped, another 15 to 20 minutes (40 to 45 minutes total roasting time).
- To serve, squeeze the juice from the lemon half all over chicken and potatoes and give everything a good stir to incorporate all the tasty juices and browned bits at the bottom of the pan. Sprinkle with more oregano and salt, and serve with additional lemon wedges and condiments on the side.
PARSLEYED OR DILLED POTATOES
Provided by Pierre Franey
Categories easy, quick, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- For an attractive touch, use a paring knife to remove a thin band of skin around the middle of each potato. Leave the rest of the skin intact.
- Wash the potatoes and put them in a saucepan with water to cover. Add salt. Bring to a boil and simmer for about 20 minutes.
- Drain the potatoes and add the butter, pepper and parsley or dill. Toss well, and serve hot.
Nutrition Facts : @context http, Calories 172, UnsaturatedFat 2 grams, Carbohydrate 28 grams, Fat 6 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 547 milligrams, Sugar 2 grams, TransFat 0 grams
DILLED GREEN BEANS AND NEW POTATOES
Enjoy this delicious red potatoes and green beans side dish that's ready in just 20 minutes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- Heat 2 cups water to boiling in 2-quart saucepan. Add potatoes and green beans. Heat to boiling; reduce heat. Cover and simmer 9 to 11 minutes or until beans are crisp-tender.
- Meanwhile, mix remaining ingredients in small bowl.
- Drain vegetables; rinse with cold water to cool slightly. Place in serving bowl. Add sour cream mixture; toss to coat. Serve immediately, or refrigerate until serving.
Nutrition Facts : Calories 35, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 45 mg, Sugar 1 g, TransFat 0 g
NEW POTATOES WITH BUTTER AND DILL
Easy, simple and delicious. These 'comfy' potatoes go great with fish. I like using the freshest, newest potatoes I can find for this - usually get them at the farmer's market.
Provided by Hey Jude
Categories Potato
Time 28m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Place potatoes in a small pot of salted water; bring to a boil and cook on low for 15-20 minutes, or until potatoes are just fork tender; drain well and set aside.
- Place butter, dill weed, pepper and salt to taste in the pot; return potatoes to the pot; heat over low heat, tossing frequently for 3 minutes or until butter melts and coats the potatoes.
Nutrition Facts : Calories 444.3, Fat 6.2, SaturatedFat 3.8, Cholesterol 15.3, Sodium 31.6, Carbohydrate 89.3, Fiber 11.3, Sugar 4, Protein 10.4
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