Herbed Potato Stew Recipes

FAVORITE HERBED POTATOES

Steps:

• In a large skillet over medium heat, cook potatoes in butter and oil for 6-8 minutes or until browned. Add the remaining ingredients; cook and stir for 2-3 minutes or until well coated.

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.

POTATO BAKE WITH HERBS

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 20 minutes. Drain.
• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking dish with 1 teaspoon butter.
• Peel potatoes and cut in half lengthwise. Place in the prepared baking dish. Drizzle with melted butter and season with coarse salt. Sprinkle with chervil and chives. Cover with Gruyere cheese.
• Bake in the preheated oven until cheese is melted and lightly browned, about 30 minutes.

HERBED BEEF STEW

Steps:

• In a Dutch oven, brown meat in oil. Add the water, onion, seasonings and tomato paste. Cover and simmer for 1-1/2 hours or until meat is tender. , Stir in potatoes, carrots and green pepper; simmer 30 minutes. Add additional water if necessary. Stir in remaining ingredients; cover and simmer 20 minutes.

CRUSTY HERB POTATO WEDGES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat.
• Toss potato wedges, olive oil, herbes de Provence, paprika, salt, and black pepper together in a bowl until potatoes are evenly coated. Place wedges on their sides onto the prepared baking sheet.
• Bake in the preheated oven for 15 minutes. Flip potatoes onto their other sides; return to oven and cook until crusty and golden brown, about 20 minutes more.

HERBED POTATO SALAD

Steps:

• In a 5-quart kettle cover potatoes with cold salted water by 2 inches and simmer until just tender when tested with a wooden skewer, 10 minutes (for small fingerling potatoes) to 25 minutes (for larger boiling or all-purpose potatoes). Drain potatoes in a colander and cool to room temperature.
• Chop parsley and thyme. Cut cooled potatoes into 1 1/2-inch pieces. In a bowl gently toss potatoes with herbs, oil, shallot, and salt and pepper to taste. Serve potato salad at room temperature.

HERBED POTATO SALAD

Steps:

• In a medium pot, bring potatoes to a boil in salted water over high. Reduce to a simmer and cook until tender when pierced with a knife, about 15 minutes. Drain and let cool briefly.
• Halve potatoes (quarter if large) and add to a large bowl along with parsley, scallions, mayonnaise, yogurt, and lemon juice. Toss and season with salt and pepper.

HERBED BEEF STEW

Steps:

• In a large resealable plastic bag, combine 4 tablespoons flour, paprika and pepper.
• Add beef, a few pieces at a time, and shake to coat.
• In a Dutch oven, brown beef in oil over medium heat.
• Add the water, tomato paste, bouillon, 1 1/2 teaspoons basil, 3/4 ts thyme, 3/4 ts garlic powder and bay leaves.
• Bring to a boil.
• Reduce heat; cover and simmer for 1-1/2 hours or until meat is almost tender.
• Add potatoes, onions and carrots, Cover and simmer 30 minutes longer or until the meat and vegetables are tender.
• Discard bay leaves.
• In a small bowl, combine the parsley, salt and the remaining flour, basil, thyme and garlic powder.
• Add cold water; stir until smooth.
• Stir into stew.
• Bring to a boil; cook and stir for 2 minutes.

HERBED POTATO STEW

Steps:

• Heat oil in a medium saucepan over medium heat. Add onion, bell pepper, and garlic. Cook, stirring frequently, until vegetables are tender about 5 minutes. Add small amounts of water in necessary, about a tablespoon at a time to prevent sticking.
• Add stewed tomatoes, potato, broth, rosemary, and sage. Mix well.
• When mixture boils, reduce heat to medium-low, cover, and simmer 20 to 25 minutes, until potatoes are tender.
• Add beans, salt and pepper. Simmer covered, 15 minutes more.
• Spoon into serving bowls and top with a sprinkling of Parmesan cheese.