New Potatoes In White Sauce Recipe 445

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NEW POTATOES IN WHITE SAUCE RECIPE - (3.8/5)



New Potatoes in White Sauce Recipe - (3.8/5) image

Provided by msippigrl

Number Of Ingredients 7

3 pounds red new potatoes, peeled or scraped, then cut into 1 to 1 1/2" chunks (can leave whole if small)
1 teaspoon salt
2 cups whole milk or half-and-half
1/2 cup all-purpose flour
Salt and black pepper, to taste
1/3 stick (5 1/2 tablespoons) margarine or salted butter
Parsley for garnish, optional

Steps:

  • Cover potatoes with water then add 1 teaspoon salt and bring to a boil over medium/medium-high heat; cook until just tender. (Do not overcook or they will fall apart in the sauce.) Drain some of the water off, if needed, so that the potatoes are less than half covered. Stir 1 1/4 cups of the milk into the potatoes and bring back up to a boil. Meanwhile, in a small mixing bowl whisk together the remaining 3/4 cup milk and the flour until completely smooth. Once potatoes are boiling again, pouring in a thin stream while stirring rapidly, add the flour mixture to the potatoes and cook until thickened on medium/medium-low heat, stirring frequently. If sauce is not thick as preferred, it can be adjusted by whisking together a little more milk and flour and stirring it into the potatoes and sauce. When thickened, season with salt and freshly cracked black pepper. Add butter and cover the pot until it melts. Pour into a serving bowl and garnish with parsley, if desired. Great accompaniment for pork chops or baked ham and cornbread.

NEW POTATOES



New Potatoes image

There were no refrigerators or freezers when I grew up, so we were eager to taste those first fresh vegetables from the garden-especially when served with our favorite Sunday dinner. Among the pork chops, fresh asparagus and rhubarb pie, these new potatoes, showered with freshly picked parsley, were a standout. -Marilyn Kutzli, Preston, Iowa

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 12 servings.

Number Of Ingredients 3

4 pound small red potatoes
1/2 cup butter, cubed
1/2 cup minced fresh parsley

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.

Nutrition Facts : Calories 177 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 88mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein.

EARLY MORNING OVEN ROASTED NEW POTATOES



Early Morning Oven Roasted New Potatoes image

Simple, yet delicious! These potatoes, when young, are so good by themselves they don't need anything else. This would be great as a breakfast side dish.

Provided by DJFoodie

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 30m

Yield 4

Number Of Ingredients 4

1 ½ pounds new potatoes, cut into wedges
4 tablespoons butter
2 teaspoons fresh rosemary
salt and pepper to taste

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • In a hot skillet, melt the butter. Stir in rosemary, salt and pepper. Coat potatoes evenly with the melted butter. Arrange the potatoes in a single layer on a baking pan.
  • Bake in a preheated oven until potatoes are golden brown, approximately 20 to 25 minutes. Toss them occasionally to ensure that they brown on all sides.

Nutrition Facts : Calories 228.9 calories, Carbohydrate 28.9 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 3 g, Protein 3.5 g, SaturatedFat 7.3 g, Sodium 414.2 mg, Sugar 1.6 g

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.

NEW POTATOES IN BUTTER SAUCE



New Potatoes in Butter Sauce image

This is a simple new potato side dish that is easy to make. The butter sauce is opaque and silky with a mild onion taste.

Provided by Janice Nagle

Time 35m

Yield 4

Number Of Ingredients 4

1 pound new potatoes, halved
½ cup butter, cut into pieces
1 bunch green onions, finely chopped
salt and ground black pepper to taste

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 15 minutes. Drain potatoes and save about 1/2 cup cooking water in the pot.
  • Add 2 or 3 potatoes pieces back into the pot with the cooking water and mash them to thicken the sauce a bit. Add butter and stir until melted. Stir in green onions. Return hot potatoes to the pot and stir gently until coated in the sauce.
  • Let sit until potatoes soak up the butter sauce, 5 to 7 minutes. Season with salt and pepper if desired. Serve hot.

Nutrition Facts : Calories 308.8 calories, Carbohydrate 24 g, Cholesterol 61 mg, Fat 23.2 g, Fiber 4 g, Protein 3.6 g, SaturatedFat 14.6 g, Sodium 179.3 mg, Sugar 2.2 g

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