New Potatoes Lorraine Recipes

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.

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.

NEW POTATOES LORRAINE

Steps:

• Heat oven to 180C/160C fan/gas 4. Boil the potatoes for 10-12 mins until almost tender.
• Meanwhile, heat the oil in a frying pan and fry the shallots and bacon until the shallots have softened. Beat the eggs, milk and cream with some seasoning.
• Slice the potatoes thickly - you can skin them first if you like - and place in a large, shallow ovenproof dish.
• Scatter over the bacon and shallots, then pour over the egg mixture and scatter on the cheese. Bake for 25-30 mins until set. Serve topped with dressed rocket.

TWICE-BAKED NEW POTATOES

Steps:

• Preheat the oven to 375 degrees F.
• Drizzle the potatoes with the olive oil and toss them to coat. Roast until the potatoes are tender and the skin is slightly crisp, 20 to 25 minutes.
• Use a spoon or small scoop to remove the insides, leaving a small margin of potato intact.
• To the scooped out potatoes, add the Monterey Jack, cream cheese, sour cream, chives, garlic, and salt and pepper to taste. Mash until the mixture is totally smooth. Give it a taste and add more salt if necessary.
• Scoop the mixture into the potato shells. At this point you can cover and refrigerate them until dinnertime. When you're ready, bake the potatoes in the oven until golden brown on top.

LEMON AND GARLIC NEW POTATOES

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.

LORRAINE POTATOES

Steps:

• Heat oven to 350°F.
• Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
• Add onions to reserved drippings in skillet. Cook and stir 1 min. Remove from heat. Add potatoes and bacon; mix well. Spoon half the potato mixture into 13x9-inch baking dish sprayed with cooking spray; sprinkle with half the cheese. Cover with remaining potato mixture.
• Whisk eggs, half-and-half and seasonings until blended; pour over ingredients in baking dish.
• Bake 30 min. Sprinkle with remaining cheese; bake 5 min. or until melted.

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.

GARLIC-ROASTED NEW POTATOES

Steps:

• Preheat oven to 500 degrees.
• Combine all ingredients on a jellyroll pan which had been sprayed with non-stick cooking spray.
• Bake for 25 minutes or until tender, stirring every 10 minutes.
• ENJOY!