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.
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 BABY POTATOES WITH LEMON VINAIGRETTE
Here is another great potato Salad recipe, something that's different from the usual potato salads that we normally serve -
Provided by Chef mariajane
Categories Low Protein
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place potatoes and 2 tablespoons salt in a medium saucepan.
- Cover with water, and bring to a simmer.
- Cook until 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, 15 minutes.
- Pour over potatoes.
- Add lemon juices and herbs and toss.
- Season with salt and pepper.
Nutrition Facts : Calories 244.1, Fat 13.7, SaturatedFat 1.9, Sodium 12.9, Carbohydrate 28, Fiber 4.4, Sugar 2.1, Protein 3.1
GREEK POTATOES WITH LEMON VINAIGRETTE
Categories Herb Potato Side Roast Kid-Friendly Lemon Fall Summer Parsley Oregano Bon Appétit Small Plates
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Whisk olive oil, lemon juice, shallots, oregano, parsley and garlic in medium bowl to blend. Season vinaigrette with salt and pepper.
- Toss potatoes with 1/2 cup vinaigrette on heavy large rimmed baking sheet. Reserve remaining vinaigrette for serving. Pour chicken stock around potatoes. Sprinkle potatoes with salt and pepper. Roast potatoes until tender and golden brown, turning occasionally, about 45 minutes. Cool completely. Using metal spatula, loosen potatoes from baking sheet to prevent sticking. (Can be prepared 3 hours ahead. Let stand on baking sheet at room temperature.)
- Preheat oven to 425°F. Rewarm potatoes until crisp, about 15 minutes. Divide potatoes equally among plates. Drizzle some reserved lemon vinaigrette over potatoes.
LEMON VINAIGRETTE POTATO SALAD
I developed this recipe for a friend who needed a potato salad that could withstand Fourth of July weather. The vinaigrette was a safe and delicious alternative to traditional mayonnaise-based potato salads. I've also substituted fresh thyme for the basil. Any fresh herbs would be great! -Melanie Cloyd, Mullica Hill, New Jersey
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Meanwhile, in a small bowl, whisk the oil, lemon juice, herbs, vinegar, lemon zest, salt and pepper., Drain potatoes. Place in a large bowl; add onion. Drizzle with vinaigrette; toss to coat. Serve warm or chill until serving.
Nutrition Facts : Calories 165 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
STEAMED BABY POTATOES WITH HERBS AND LEMON
This is a great side dish for grilled steak - so delicious - Flavorful fresh herbs and a good hit of lemon zest really make these potatoes sing. For even more punch, toss the potatoes in the dressing while they are still warm they will really absorb the flavor.
Provided by Chef mariajane
Categories Potato
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Steam the potatoes over salted water until they are fork tender. Remove from heat and cool to room temperature. Meanwhile, whisk together the olive oil, lemon juice, mustard, lemon zest , honey, sea salt and pepper. Taste, adjust as needed, and set aside.
- Toss together the warm potatoes, dressing and fresh herbs in a bowl. Taste and adjust the seasonings if needed. Serve on a platter with the Gaucho Grilled Steaks, and enjoy!
Nutrition Facts : Calories 227.2, Fat 7, SaturatedFat 1, Sodium 29.2, Carbohydrate 37.8, Fiber 5.7, Sugar 4.2, Protein 4
GARLIC AND HERB ROASTED BABY POTATOES
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
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
HERBED BABY POTATOES WITH LEMON VINAIGRETTE
Steps:
- 1. 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. 2. 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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