Herby Baby Potatoes Recipes

ROASTED BABY POTATOES WITH HERBS

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.

BABY POTATOES WITH BUTTER & FRESH HERBS

Steps:

• Boil potatoes: Place potatoes in a large pot of cold tap water with 1 tbsp salt. Bring to a boil over high heat, then lower heat to medium so they're simmering gently (this stops skin splitting). Cook for 10 - 15 minutes until there's no resistance when pierced with a knife. Alternatively, steam the potatoes.
• Steam dry: Drain in colander then leave for a minute to let the potatoes steam dry (if wet, butter won't stick).
• Toss with butter: Transfer to a bowl, add salt, pepper and butter. Toss to melt and coat.
• Add herbs just before serving. Stir through, transfer to serving bowl and serve warm!

SLOW COOKER BABY POTATOES RECIPE

Steps:

• In a slow cooker, toss the potatoes in the olive oil, garlic, salt, pepper, chives, and parsley.
• Scatter the potatoes with the cubed butter.
• Cook on low for 6-8 hours or until the potatoes are tender.
• Serve & Enjoy.

BABY HERB POTATOES

Steps:

• Cover the potatoes in water and boil until tender, about 20 minutes.
• While the potatoes are boiling add the olive oil, garlic and herbs to a large sauce pan and put on a low heat.
• When potatoes are tender, drain and dry them. Rinse with cool water and then halve the potatoes.
• Add the potatoes to the oil mixture and raise the temperature to a medium heat.
• Cook the potatoes until the begin to brown (about 10 minutes). Be careful not to let the potatoes stick to your pan.
• Remove from heat and transfer potatoes into serving bowl and season with salt and pepper.

SIMPLE HERBY ROASTED BABY POTATOES

Steps:

• Heat oven to 400 degrees.
• Add potatoes to a large saucepan. Add cold water to the pan until it's about an inch above the potatoes. Stir in a teaspoon of salt until dissolved.
• Bring to a boil over medium-high heat. Once boiling, reduce heat to low and gently simmer for 5 minutes. Drain potatoes and dry them on a clean kitchen towel.
• Add 1/4 cup olive oil, oregano, thyme, sage, garlic, and a couple large pinches of salt and pepper to a large bowl. Whisk until well combined.
• Add boiled potatoes to the olive oil and herb mixture and toss to coat the potatoes evenly.
• Transfer potatoes to a lightly greased baking sheet and spread them in a single layer. I like to make sure the cut side is down on the pan to get a nice crispy crust.
• Bake for 15 minutes or until the potatoes are baked through and fork tender.
• Combine remaining tablespoon olive oil and fresh chopped parsley in a small bowl.
• Pour oil and herb mixture over the roasted potatoes and toss to coat.
• Season to taste with salt and pepper and enjoy!

GARLIC AND HERB ROASTED BABY POTATOES

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.

HERBY ROASTED POTATO WEDGES

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a large bowl, toss potato wedges with oil. Arrange in a single layer in a roasting pan.
• Bake in preheated oven for 50 minutes. Sprinkle with parsley, thyme, oregano, salt and pepper. Bake for 10 minutes, or until golden brown.

HERBY NEW POTATOES

Steps:

• Heat oven to 180C/fan 160C/gas 4. Heat a large heavy-based ovenproof, flameproof pan and add the oil. Drop the potatoes in the oil and cook for 5 mins, so they are coloured. Remove from the pan using a slotted spoon, draining the excess oil. Wipe the oil from the pan with kitchen paper, then return the potatoes to the pan. Put in the oven, and cook for a further 15 mins. Sprinkle over the mint and serve.