Herbed Potatoes And Veggies Recipes

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HERBED POTATOES AND VEGGIES



Herbed Potatoes and Veggies image

I came up with this family favorite when I needed to use up leftover baked Potatoes and extra produce from our garden. It's a great-tasting side dish. My husband requests it all the time and brags about it to company.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 6

4 medium baking potatoes
1-1/2 cups diced zucchini
3 tablespoons olive oil
2 tablespoons plus 1 teaspoon savory herb with garlic soup mix
1/4 teaspoon pepper
10 cherry tomatoes, halved

Steps:

  • Scrub and pierce potatoes; place on a microwave-safe plate. Cover and microwave on high for 5-6 minutes on each side or until tender., When potatoes are cool enough to handle, cut into cubes., In a large skillet, saute potatoes and zucchini in oil for 5 minutes or until vegetables are tender. Sprinkle with soup mix and pepper. Cook until heated through, stirring occasionally. Add tomatoes; cook 1 minute longer.

Nutrition Facts : Calories 194 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 245mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein.

HERB ROASTED VEGETABLES



Herb Roasted Vegetables image

I started with a recipe that I found on the McCormick spice website but I have changed it to incorporate vegetables and herbs that better suit my family's taste preferences. This is a very versatile recipe that lends itself well to changes. Use whatever vegetables and herb combinations that work best for you. Some of the other vegetables that I have enjoyed in this dish include yellow squash, corn on the cob (cut into 1-inch chunks) and other bell peppers (green, yellow, orange).

Provided by Northwestgal

Categories     Potato

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 12

3 tablespoons olive oil
1 1/2 teaspoons oregano leaves or 1 1/2 teaspoons dried thyme
1/2 teaspoon rosemary, crushed
1 1/2 teaspoons garlic, minced
1/2 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)
1 red onion, cut in wedges (or 1 cup pearl onions)
6 small red potatoes, quartered
1 red bell pepper, seeded and cut into bite-size chunks
6 ounces button mushrooms, cut in half
1 medium zucchini, cut into 1/2-inch slices
1/2-1 cup mozzarella cheese, grated or 1/2-1 cup swiss cheese

Steps:

  • Preheat oven to 450 degrees Fahrenheit.
  • Line a 9x13-inch baking dish with foil.
  • In a large bowl combine olive oil, oregano (or thyme), rosemary, garlic, and salt and pepper; mix until well blended.
  • Add the prepared onion, potatoes, bell pepper, mushrooms, and zucchini to the seasoned oil mixture.
  • Toss with a slotted spoon until all vegetables are well coated.
  • Place seasoned vegetables in the foil-lined baking dish.
  • Roast in the preheated oven for 30 minutes.
  • Remove baking dish from oven and sprinkle mozzarella cheese on top of the roasted vegetables.
  • Return baking dish to oven and roast for 5 more minutes (or until the cheese just begins to melt).

Nutrition Facts : Calories 235.1, Fat 9.4, SaturatedFat 2.3, Cholesterol 7.4, Sodium 289, Carbohydrate 32.8, Fiber 4.5, Sugar 5.3, Protein 7.1

FAVORITE HERBED POTATOES



Favorite Herbed Potatoes image

"I saw something similar to Favorite Herbed Potatoes prepared on TV and decided to make my own version with herbs I had on hand," writes Naomi Olson of Hamilton, Michigan. "To cut prep time, I substituted fresh potatoes with canned, and we like it just as much...probably even better."

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 11

2 cans (15 ounces each) whole potatoes, drained and halved lengthwise
1 tablespoon butter
1 tablespoon olive oil
1-1/2 teaspoons dried parsley flakes
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon rubbed sage
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 152 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 491mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

HERBED NEW POTATOES



Herbed New Potatoes image

Provided by Ina Garten

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 5

4 tablespoons (1/2 stick) unsalted butter
2 1/2 pounds small white or Yukon gold potatoes, scrubbed but not peeled
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons chopped mixed fresh green herbs, such as parsley, chives, and dill

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.

TUSCAN-HERBED ROASTED POTATOES



Tuscan-Herbed Roasted Potatoes image

This was the winning recipe for an Allrecipes cooking contest for Potatoes USA, developed and cooked by Allrecipes Allstars: Kim Mancuso, Jewel Kingsley, and Stacy Rennie!

Provided by Potato Goodness

Categories     Side Dish     Potato Side Dish Recipes

Time 48m

Yield 6

Number Of Ingredients 11

1 pound petite potatoes, quartered
8 white mushrooms, sliced
¼ yellow onion, diced
½ red bell pepper, diced
2 cloves garlic, minced
2 tablespoons extra-virgin olive oil
sea salt and ground black pepper to taste
3 slices prosciutto
4 fresh basil leaves, chopped
2 teaspoons chopped fresh parsley
2 tablespoons grated Parmesan cheese

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with non-stick aluminum foil.
  • Combine potatoes, mushrooms, onion, red bell pepper, garlic, olive oil, salt, and pepper in a large bowl until evenly coated. Spread potato mixture onto the prepared baking sheet.
  • Roast in the preheated oven for 15 minutes. Remove baking sheet from oven, stir potato mixture, and continue roasting until potatoes are crisp, about 20 minutes more.
  • Place prosciutto in a skillet over medium-high heat; cook and stir until slightly crisp, 3 to 4 minutes. Transfer prosciutto to a cutting board and chop.
  • Top potato mixture with prosciutto, basil, parsley, and Parmesan cheese.

Nutrition Facts : Calories 146.3 calories, Carbohydrate 15.9 g, Cholesterol 7.8 mg, Fat 7.5 g, Fiber 2.3 g, Protein 4.6 g, SaturatedFat 1.8 g, Sodium 224.9 mg, Sugar 1.8 g

ROASTED BABY POTATOES WITH VEGETABLES, LEMON, AND HERBS



Roasted Baby Potatoes with Vegetables, Lemon, and Herbs image

Baby red potatoes roasted with fresh herbs, lemons and an assortment of veggies including broccolini makes the perfect savory side dish.

Provided by HottKoko81

Categories     Side Dish     Vegetables     Onion

Time 50m

Yield 6

Number Of Ingredients 15

1 pound baby red potatoes, quartered
2 tablespoons extra-virgin olive oil, or more as needed
1 bunch broccolini, cut into 1-inch pieces
1 green bell pepper, cut into 1/2-inch pieces
½ leek, white and light green parts thinly sliced
½ medium onion, chopped
3 cloves garlic, minced
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh rosemary
2 bay leaves, or more to taste
½ tablespoon dried thyme
½ tablespoon dried basil
1 teaspoon ground black pepper, or to taste
1 teaspoon sea salt, or to taste
1 lemon, sliced

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Fill a large saucepan with lightly salted water and bring to a boil. Add potatoes to the water and boil until only partially cooked, 3 to 4 minutes. Strain.
  • Heat olive oil in a large skillet over medium-high heat. Add potatoes, broccolini, green bell pepper, leek, and onion and stir. Add garlic, parsley, rosemary, bay leaves, thyme, basil, pepper, and salt. Squeeze lemon slices over the mixture in the skillet and drop them in. Saute, stirring often, for 5 minutes. Add additional olive oil as needed.
  • Transfer mixture to a baking sheet.
  • Bake in the preheated oven until potatoes are golden brown on the edges, about 12 minutes, tossing halfway through. Remove and discard lemons and bay leaves and serve immediately.

Nutrition Facts : Calories 97.1 calories, Carbohydrate 12.3 g, Fat 4.7 g, Fiber 3 g, Protein 3.7 g, SaturatedFat 0.7 g, Sodium 415 mg, Sugar 3 g

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