Marinated New Potatoes Batatinha Em Conserva Recipes

ROASTED NEW POTATOES WITH GARLIC

Steps:

• Preheat oven to 375 degrees F.
• Half the potatoes lengthwise and cut them into 1-inch-wide wedges. In a medium bowl, toss the potatoes with the butter and 1 teaspoon of salt. Spread the potatoes out on a roasting pan large enough to hold them in a single layer. (Arrange the potatoes cut-side down, to ensure crisply browned edges.)
• Roast the potatoes until golden brown, about 45 minute. Add the garlic and stir to coat the potatoes evenly. Continue to roast until the potatoes and garlic are evenly browned, about 15 minutes more. (Take care that the garlic doesn't burn.) Remove from the oven and mix with the parsley. Season with salt and pepper to taste. Serve.

ROASTED NEW POTATOES

Steps:

• In a large resealable plastic bag, combine all ingredients; shake to coat. Pour into an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 450° for 35 minutes or until potatoes are tender.

BOILED NEW POTATOES

Steps:

• In a large pot of boiling salted water, cook potatoes until tender but not falling apart, 10 to 15 miuntes (timing will vary depending upon the size of potatoes; test with a fork to see if done). Drain in a colander, rinse under cold water, and shake to remove excess water.
• Halve potatoes and transfer to a bowl along with oil; season with salt and toss with parsley.

OVEN-ROASTED GREEK POTATOES

Steps:

• In a small bowl, mix the lemon pepper, marjoram, basil, thyme, and rosemary. In a separate bowl, mix the wine, water, olive oil, dressing, garlic, lemon juice, lemon zest, and 1/2 the seasoning mixture. Pour into a medium glass baking dish. Place potatoes in the dish, coat with the mixture, and sprinkle with remaining seasonings. Cover, and refrigerate 8 hours, or overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake potatoes 1 hour and 15 minutes in the preheated oven, basting once half way through the bake time.

MARINATED NEW POTATOES - BATATINHA EM CONSERVA

Steps:

• Place a large pot of salted water on the stove and bring to a boil. Scrub the potatoes clean (leaving skins on), and add the potatoes to the pot once the water is boiling. Cook the potatoes until they are very tender when pierced with a fork.
• While the potatoes are cooking, whisk together the olive oil, red wine vinegar, oregano, garlic, and salt and pepper to taste.
• Drain the potatoes and place them in a bowl. Toss the potatoes with the oil and vinegar mixture while the potatoes are still hot. Set aside to cool.
• Once the potatoes have cooled to room temperature, add the chopped onions, chile pepper, olives, sun dried tomatoes, and chopped parsley to the bowl. Toss everything well to mix.
• Chill potatoes several hours or overnight to allow flavors to marinate and blend. Serve at room temperature.

MARINATED NEW POTATOES

Steps:

• Tip the potatoes into a large pan and cook in boiling salted water for 10-15 mins until tender. While the potatoes are cooking, tip the wine, shallots and sugar into a saucepan, then boil for 10 mins until reduced by half. Tip in the vinegar and olive oil, then bring to the boil until the oil has become incorporated into the dressing. Pour half the dressing over the warm potatoes and leave to cool. Stir through the remaining dressing and parsley before serving.

MARINATED POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil.
• Add potatoes and cook until tender but still firm, about 15 minutes.
• Drain and allow to cool.
• Slice cooled potatoes and layer in a large bowl or dish.
• In a saucepan combine water, vinegar and sugar.
• Bring to a boil and cook for one minute.
• Remove from heat and pour over potatoes.
• Cover and chill for at least 12 hours.
• Drain excess marinade and add onions, eggs, salt, pepper, celery seed and mayonnaise.
• Mix well and serve chilled.

NEW POTATOES

Steps:

• Cook potatoes in boiling salted water for 20-30 minutes or until tender; drain. Cool for 5 minutes. Remove skins. In a large skillet over medium heat, cook and stir the potatoes in butter until lightly browned, about 20 minutes. Stir in parsley.