New Potatoes In Garlic Butter Recipes

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ROASTED NEW POTATOES WITH GARLIC



Roasted New Potatoes with Garlic image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h15m

Yield about 4 servings

Number Of Ingredients 6

1 1/2 pounds medium red bliss or other waxy-style potatoes, skin-on and scrubbed
2 tablespoons unsalted butter, melted
1 teaspoon kosher salt, plus more
1 tablespoon finely minced garlic
1 tablespoon finely chopped flat-leaf parsley
Freshly ground black pepper

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.

GARLIC BUTTER NEW POTATOES



Garlic Butter New Potatoes image

I love this recipe. It is so simple, and yet, so delicious. I serve these potatoes with my Tarragon Cream Chicken. However, they are a delicious accompaniment to any meal. I took this recipe from Southern Living. It can be found in their Ultimate Quick and Easy cookbook. I generally do make a couple of changes- I add 1/4-1/2 tsp. salt to the garlic butter. I also often add minced fresh dill when I have it. Enjoy!

Provided by History Teacher

Categories     Potato

Time 18m

Yield 4-6 serving(s)

Number Of Ingredients 7

18 new potatoes, quartered (about 2 3/4 lbs.)
1/4-1/3 cup butter
2 -4 garlic cloves, minced (more or less to taste)
1 tablespoon chopped fresh parsley
1/4 teaspoon pepper
1/4-1/2 teaspoon salt (not in original recipe) (optional)
1/2-1 tablespoon chopped fresh dill (not in original recipe) (optional)

Steps:

  • Add potato to salted water in a large saucepan. Cook, covered, 10 minutes or until tender. Drain. (Do NOT overcook the potatoes- they will be mushy!).
  • Meanwhile, melt the butter in a small skillet over medium-high heat.
  • Add garlic and salt (optional). Cook, stirring constantly, for 3 minutes or until garlic is tender.
  • Add parsley, pepper, and dill (optional). Pour over potatoes, tossing gently to coat.
  • Enjoy!

Nutrition Facts : Calories 693.7, Fat 12.2, SaturatedFat 7.5, Cholesterol 30.5, Sodium 128.5, Carbohydrate 134.3, Fiber 16.9, Sugar 6, Protein 15.7

GARLIC DILL NEW POTATOES



Garlic Dill New Potatoes image

Potatoes are tossed in a garlicky dill butter before being served in this fantastic side dish.

Provided by kelcampbell

Categories     Side Dish     Potato Side Dish Recipes

Time 20m

Yield 5

Number Of Ingredients 5

8 medium red potatoes, cubed
3 tablespoons butter, melted
1 tablespoon chopped fresh dill
2 teaspoons minced garlic
¼ teaspoon salt

Steps:

  • Place the potatoes in a steamer basket, and set in a pan over an inch of boiling water. Cover, and steam for about 10 minutes, until potatoes are tender but not mushy.
  • In a small bowl, stir together the butter, dill, garlic, and salt. Transfer the potatoes to a serving bowl, and pour the seasoned butter over them. Toss gently until they are well-coated.

Nutrition Facts : Calories 329.8 calories, Carbohydrate 62.1 g, Cholesterol 18.3 mg, Fat 7.2 g, Fiber 5.6 g, Protein 5.9 g, SaturatedFat 4.5 g, Sodium 178.3 mg, Sugar 3.1 g

GARLIC AND CUMIN NEW POTATOES



Garlic and Cumin New Potatoes image

Here are the potatoes! They're looking for ribs, steaks or chops to partner with for great grilling flavors.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 4

Number Of Ingredients 7

12 unpeeled small red potatoes, cut into fourths
2 tablespoons butter or margarine, melted
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon peppered seasoned salt
1/4 cup chopped fresh cilantro

Steps:

  • Heat coals or gas grill for direct heat. Place potatoes in large bowl. Add remaining ingredients except cilantro; toss to coat. Place in grill basket (grill "wok").
  • Cover and grill potatoes over medium heat 10 to 15 minutes, shaking basket or stirring potatoes frequently, until tender.
  • Sprinkle potatoes with cilantro; toss to coat.

Nutrition Facts : Calories 170, Carbohydrate 27 g, Cholesterol 15 mg, Fat 1, Fiber 4 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 2 g, TransFat 0 g

GARLIC NEW POTATOES



Garlic New Potatoes image

"I have yet to meet a person who doesn't like this flavorful dish," writes Barbara Keith from Faucett, Missouri. "They compliment just about any entree and are quick to prepare."

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 5

16 small red potatoes
3 tablespoons butter, melted
1-1/2 teaspoons minced garlic
1-1/2 teaspoons dried parsley flakes
Salt and pepper to taste

Steps:

  • Place potatoes in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 15-20 minutes or until tender. Transfer to a serving bowl. , Combine the butter, garlic, parsley, salt and pepper; pour over potatoes and toss to coat. ,

Nutrition Facts :

NEW POTATOES WITH GARLIC, MINT AND BUTTER



New Potatoes With Garlic, Mint and Butter image

Make and share this New Potatoes With Garlic, Mint and Butter recipe from Food.com.

Provided by JustJanS

Categories     Potato

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 kg tiny new potatoes
4 tablespoons butter
2 tablespoons finely chopped mint
2 crushed garlic cloves
salt
fresh ground black pepper

Steps:

  • Bring the potatoes to the boil in enough lightly salted water to cover.
  • Turn the heat to a very low simmer and cook until fork tender. This could take 30 minutes.
  • Drain and add the butter, mint, garlic and salt and pepper to the pot. With the lid on, toss gently to cover the potatoes with the seasoned butter.
  • Use parsley if you don't have or like mint, or use a mix of both if you wish.

BUTTERY GARLIC POTATOES



Buttery Garlic Potatoes image

My husband and three boys all love oven-roasted potatoes. But I work full-time, so once I get home and start dinner, I usually don't have time to make them. I whipped up this quick and very tasty microwave garlic potato recipe with red potatoes and seasonings instead, and everyone likes it. -Heidi Iacovetto, Phippsburg, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 6

6 small red potatoes, quartered
1/4 cup butter, melted
1 teaspoon seasoned salt
1 teaspoon paprika
1 teaspoon dried parsley flakes
1 teaspoon minced garlic

Steps:

  • Place the potatoes in a 2-qt. microwave-safe dish. In a small bowl, combine the butter, seasoned salt, paprika, parsley and garlic; pour over potatoes and toss to coat., Microwave, uncovered, on high for 8-10 minutes or until potatoes are tender, stirring frequently.

Nutrition Facts : Calories 155 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 477mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

ROASTED NEW POTATOES WITH GARLIC AND TAMARIND



Roasted New Potatoes With Garlic and Tamarind image

In this recipe, roasted potatoes are paired with classic flavors used in Western and Indian cooking: butter and garlic, the fruity acidity of tamarind and lime juice, and the sweetness of date syrup. The potatoes are sliced and cooked in a pot of salted water, which helps them develop a thin crust and creamy interior when roasted. They make a great side to almost any meal, and can easily take the place of a breakfast hash. The shallots here carry a milder bite, but a red onion can be substituted for a stronger taste. Do stick to tamarind paste, and avoid using thick, syrupy tamarind concentrates. They lack tamarind's fruitiness and carry a noticeable artificial aftertaste.

Provided by Nik Sharma

Categories     vegetables, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 13

1 1/2 pounds yellow new potatoes, about 1 to 1 1/2 inches in width
Kosher salt
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
2 tablespoons unsalted butter, melted
2 garlic cloves, peeled and grated
2 tablespoons tamarind paste (not concentrate)
1 tablespoon date syrup, honey or maple syrup
1 teaspoon lime juice
1 medium shallot, peeled and minced
2 scallions, white and green parts thinly sliced
2 tablespoons chopped cilantro
1 green chile, such as a serrano or Thai chile, minced (optional)

Steps:

  • Heat oven to 425 degrees and place a rack in the top third of the oven.
  • Scrub the potatoes under running water to remove any grit or dirt. Slice the potatoes in half lengthwise and place them in a medium saucepan. Fill the saucepan with enough water to cover them by 1 inch. Stir in 1 teaspoon salt and bring the water to a boil over medium-high heat. Boil for another 6 minutes until easily pierced with a sharp knife but still firm.
  • Drain the water and place the potatoes in a large mixing bowl. Season with salt. Drizzle the oil and sprinkle the cumin over the potatoes, and toss to coat well. In a roasting pan or baking sheet lined with aluminum foil, spread the potatoes out, cut-side up. Roast on the upper rack of the oven, flipping halfway through roasting, until they turn golden brown and crispy, about 35 minutes.
  • As the potatoes cook, mix the butter and garlic in a small bowl. Two or three minutes before the potatoes are done, pour the butter-garlic mixture over the potatoes and turn off the oven. Return the pan to the oven to cook in the residual heat for 2 to 3 minutes, being careful not to let the garlic burn. Remove the pan from the oven, and transfer the potatoes to a serving bowl.
  • In a small bowl, mix the tamarind paste, date syrup and lime juice. When ready to serve, pour the mixture over the potatoes and toss to coat well. Top with the shallots, scallions, cilantro and green chile, if using. Serve warm.

LEMON AND GARLIC NEW POTATOES



Lemon and Garlic New Potatoes image

This is a simplified version of a new potato dish my Costa Rican host sister used to make when I was in the Peace Corps. It has become a favorite side dish at my house.

Provided by Debbie

Time 30m

Yield 4

Number Of Ingredients 7

1 pound red new potatoes
2 tablespoons olive oil
2 cloves garlic, minced
¼ cup shredded Parmesan cheese
2 tablespoons lemon juice
¼ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Scrub potatoes and cut into wedges. Place in a large saucepan and cover with water; bring to a boil. Cover and cook until tender, 10 to 15 minutes. Drain and set potatoes aside.
  • Heat olive oil in the same pan over medium-high heat. Add potatoes and cook until browned, 4 to 6 minutes. Add garlic; cook for 1 minutes. Remove from the heat.
  • Stir in Parmesan cheese, lemon juice, salt, and pepper.

Nutrition Facts : Calories 173.1 calories, Carbohydrate 21.3 g, Cholesterol 4.4 mg, Fat 8.3 g, Fiber 2.6 g, Protein 4.4 g, SaturatedFat 1.8 g, Sodium 229.1 mg, Sugar 1.1 g

NEW POTATOES WITH GARLIC SCAPES



New Potatoes with Garlic Scapes image

When crisping potatoes, it's important not to crowd the pan, so you may need to cook them in two batches. If so, for the second batch, return the heat to high and add more oil or butter if necessary.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 35m

Number Of Ingredients 5

2 pounds new potatoes, such as Norland, scrubbed
Coarse salt and freshly ground pepper
3 cups garlic scapes, roughly chopped
1 tablespoon extra-virgin olive oil, plus more if needed
2 tablespoons salted butter, plus more if needed

Steps:

  • Place potatoes in a large pot; cover with water. Add enough salt so that the water tastes like the ocean, about 2 tablespoons. Cover, and bring to a boil.
  • Remove from heat. Add garlic scapes. Let sit 10 minutes; the potatoes should be tender when pierced with a knife. Drain, and separate potatoes from scapes. When potatoes are cool enough to handle, cut in half.
  • Heat oil in a skillet over high heat. Add potatoes, in batches if necessary, cut sides down, and cook until they begin to brown, about 1 minute. Reduce heat to medium, and add 1 tablespoon butter. Cook until potatoes are golden and crisp, stirring occasionally, 7 to 8 minutes.
  • Add garlic scapes and 1 tablespoon butter to pan; raise heat to make potatoes extra crisp. Season with salt and pepper.

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