New Potatoes With Herbes De Provence Lemon And Coarse Salt Recipes

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NEW POTATOES WITH HERBES DE PROVENCE, LEMON AND COARSE SALT



New Potatoes With Herbes De Provence, Lemon and Coarse Salt image

Herbs de Provence is a specific combination generally consisting of rosemary, thyme, basil, savory, chervil, mint, marjoram, oregano, and sometimes lavender. If you do not have some on hand, simply use dried rosemary; it's a safe bet. Try to buy new potatoes that are 1 1/2" in diameter for this dish. If they are much bigger, cut in half before boiling. From The Mediterranean Vegan Kitchen.

Provided by Bev I Am

Categories     Potato

Time 27m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 1/2 lbs tiny new potatoes, scrubbed and left whole
1 tablespoon extra virgin olive oil
1/2 teaspoon herbes de provence
1/2 teaspoon coarse salt
1/2 medium lemon, juice of
fresh ground black pepper, to taste

Steps:

  • Place the potatoes in a large sauce pan or medium stockpot with salted water to cover; bring to a boil over high heat.
  • Reduce the heat to a gentle boil and cook until potatoes are just tender, about 10 minutes, depending on size.
  • Drain and set aside to cool slightly.
  • In a large nonstick skillet, heat oil over medium-high heat.
  • Add the herbs de Provence, and cook, stirring constantly, for about 10 seconds.
  • Add drained potatoes, coarse salt, and lemon juice; stir well to coat.
  • Cook tossing and stirring constantly, until the potatoes are heated through, 1- 2 minutes.
  • Season with pepper to taste.
  • Serve immediately.
  • For advance Preparation: You can boil the potatoes and let them stand for up to one hour at room temperature before completing the recipe.
  • Or, you can refrigerate the boiled potatoes overnight.
  • Bring them to room temperature and finish the recipe.

Nutrition Facts : Calories 150.3, Fat 3.6, SaturatedFat 0.5, Sodium 321.5, Carbohydrate 27.5, Fiber 2.9, Sugar 2.4, Protein 3.2

HERBES DE PROVENCE ROASTED POTATOES



Herbes De Provence Roasted Potatoes image

Provided by Giada De Laurentiis

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 5

24 ounces golden peewee potatoes, halved if large
1 medium onion, halved and sliced
1/3 cup olive oil
1 tablespoon herbes de Provence
1 teaspoon kosher salt

Steps:

  • Preheat the oven to 450 degrees F.
  • Add the potatoes, sliced onion, olive oil, herbes and salt to a rimmed baking sheet. Toss well to coat evenly. If cut, arrange the potatoes so they are cut-side down on the baking sheet. Place in the lower third of the oven and bake until golden brown and the potatoes are tender, 25 to 35 minutes. Serve warm.

HERBES DE PROVENCE NEW POTATOES



Herbes De Provence New Potatoes image

Simply divine! Elegant potato dish with aromatic herbes de Provence. I love making this with Recipe #218312!

Provided by JelsMom

Categories     Potato

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

1 lb tiny new potatoes (scrubbed well or peeled)
1 tablespoon olive oil
1/2 teaspoon herbes de provence
1/4 teaspoon coarse sea salt
1/4 teaspoon flaked sea salt
2 teaspoons fresh lemon juice
1/4 teaspoon fresh coarse ground black pepper

Steps:

  • Place potatoes in stockpot & cover with salted water. Bring to boil over high heat.
  • Cook 8-10 minutes until potatoes are just tender. Drain and set aside.
  • In large skillet , heat oil over medium heat. Add herbs de Provence.
  • Cook, stirring constantly, 10-15 seconds.
  • Add drained potatoes, coarse salt, and lemon juice; toss to coat.
  • Cook 2-3 minutes & remove from heat. Sprinkle with pepper and flaked sea salt.

SCALLOPED POTATOES WITH GOAT CHEESE AND HERBES DE PROVENCE



Scalloped Potatoes with Goat Cheese and Herbes de Provence image

Categories     Milk/Cream     Herb     Potato     Side     Bake     Christmas     Casserole/Gratin     Goat Cheese     White Wine     Winter     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 8

Number Of Ingredients 10

1 1/2 cups whipping cream
1 1/2 cups canned chicken broth
1 cup dry white wine
1/2 cup minced shallots
1 tablespoon minced garlic
4 teaspoons herbes de Provence*
3/4 teaspoon salt
1 10 1/2- to 11-ounce log soft fresh goat cheese, crumbled
4 pounds russet potatoes, peeled, thinly sliced
*A dried herb mixture available at specialty foods stores and some supermarkets.

Steps:

  • Preheat oven to 400°F. Butter 13 x 9 x 2-inch glass baking dish. Mix first 7 ingredients in large pot. Bring to simmer over medium-high heat. Add half of cheese; whisk until smooth. Chill remaining cheese. Add potatoes to pot; bring to simmer.
  • Transfer potato mixture to prepared dish, spreading evenly. Cover with foil; bake 15 minutes. Uncover and bake until potatoes are very tender and liquid bubbles thickly, about 50 minutes.
  • Dot potatoes with remaining cheese. Bake until cheese softens, about 5 minutes. Let cool 15 minutes before serving.

HERB ROASTED NEW POTATOES



Herb roasted new potatoes image

Pack your potatoes full of fresh summer herbs and enjoy outside in the sun

Provided by Mary Cadogan

Categories     Dinner, Side dish, Supper

Time 1h

Number Of Ingredients 4

1½ kg unpeeled new potatoes
2-3 tbsp duck fat or olive oil
few sprigs rosemary, oregano, sage
sea salt, to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Rinse and dry the unpeeled new potatoes. Put 2-3 tbsp duck fat or olive oil in a roasting tin and put in oven for 10 mins to melt. Strip leaves from rosemary, oregano and sage and stir into tin with seasoning.
  • Add potatoes and toss well. Roast for 40-50 mins, shaking tin a couple of times, until potatoes are crisp and tender. Sprinkle with sea salt and serve.

Nutrition Facts : Calories 121 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.35 milligram of sodium

LEMON & GARLIC NEW POTATOES



Lemon & Garlic New Potatoes image

This is a simplified version of a 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. -Katie Bartle, Parkville, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 7

1 pound small red potatoes
2 tablespoons olive oil
2 garlic cloves, minced
1/4 cup shredded Parmesan cheese
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cut scrubbed potatoes into wedges; place in a large saucepan. Add water to cover; bring to a boil. Cook, covered, until tender, 10-15 minutes; drain. In the same pan, heat oil over medium-high heat. Add potatoes; cook until browned, 4-6 minutes. Add garlic; cook 1 minute longer. Remove from heat. Stir in remaining ingredients.

Nutrition Facts : Calories 166 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 240mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

LEMON-ROASTED NEW POTATOES



Lemon-roasted new potatoes image

A new way with potatoes that goes especially well with a seafood-based main

Provided by Good Food team

Categories     Side dish

Time 37m

Number Of Ingredients 3

450g new potatoes
zest 1 lemon
1 tbsp olive oil

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Tip the potatoes into a large pan of boiling water, wait for the water to boil again, then cook for 5 mins. Drain, tip back into the pan and shake well to rough up the edges a little. Tip onto a baking tray, toss with the lemon zest, oil and some flaky sea salt, then roast for 30 mins until golden and crisp.

Nutrition Facts : Calories 207 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.06 milligram of sodium

HERBS DE PROVENCE - SCALLOPED POTATOES AND HAM CASSEROLE



Herbs De Provence - Scalloped Potatoes and Ham Casserole image

After New Years, I had leftover ham and wanted to use it up. I love Herbs de provence, potatoes, ham and peas and decided to make a quick and easy casserole, based on scalloped potatoes. This is a very versatile recipe, layered like scalloped potatoes it works beautifully. In a hurry, make it the casserole way, just throw all the ingredients except for the garnish in a large bowl and mix well. Next pour the mixture into a prepared dish, garnish and place in the oven as is. (If you are making it this way you may want to coarsly chop the onions and ham) It is a very tasty dish prepared either way.

Provided by Baby Kato

Categories     < 4 Hours

Time 1h30m

Yield 2-3 , 2-3 serving(s)

Number Of Ingredients 15

2 cups yukon gold potatoes, peeled, thinly sliced
1 onion, small, sweet, thinly sliced
1/3 cup peas, frozen, small, young
1 -2 cup ham, cooked, thinly sliced
1 1/2 tablespoons butter
1 1/2 tablespoons flour
1/2 cup milk, 2%
1/4 cup heavy cream (whipping)
1 teaspoon mustard, dijon
1/2 teaspoon salt, sea
1/2 teaspoon pepper, white
1 teaspoon herbes de provence
1 cup cheddar cheese, old, grated
1/4 cup cheddar cheese, old, grated
1/2 teaspoon herbes de provence

Steps:

  • Cheese Sauce:.
  • In a small sauce pan, melt butter and whisk in flour, then slowly add the milk and half & half cream.
  • Season with mustard, salt, pepper and Herbs de Provence.
  • Cook the sauce on medium heat, stirring until smooth and boiling.
  • Lower the heat and add the cheese, mix until melted, then remove from heat and set aside until required.
  • Preheat the oven to 350 degrees.
  • Assembly:.
  • In a lightly greased dish, layer half the potatoe slices, then scatter the onion and peas on top.
  • Next layer all the ham slices overtop of the potatoes.
  • Pour half of the cheese sauce over the ham and potatoe mixture.
  • Layer the remaining potatoes ontop then pour the rest of the cheese sauce, garnishing with the rest of the cheese and herbs.
  • Bake in a preheated 350 % oven, uncovered for 50 - 60 minutes, or until the potatoes are tender. I start checking after 40 minutes.
  • This is wonderful served with fresh crusty bread and your favorite white wine.

Nutrition Facts : Calories 810.1, Fat 49.7, SaturatedFat 30.1, Cholesterol 182.8, Sodium 2236.2, Carbohydrate 50.3, Fiber 5.6, Sugar 5.7, Protein 41.6

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

ROASTED NEW POTATOES WITH SPRING HERB PESTO



Roasted New Potatoes with Spring Herb Pesto image

Categories     Herb     Potato     Side     Roast     Wheat/Gluten-Free     Lemon     Rosemary     Spring     Chive     Parsley     Bon Appétit     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Make 6 servings

Number Of Ingredients 9

3/4 cup chopped fresh parsley
1/3 cup chopped fresh chives
3 tablespoons chopped fresh rosemary
3 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon fresh lemon juice
1/2 teaspoon grated lemon peel
1/2 teaspoon salt
2 1/2 pounds red-skinned new potatoes, halved lengthwise

Steps:

  • Blend parsley, chives, rosemary, 1 tablespoon olive oil, garlic, lemon juice, lemon peel, and 1/2 teaspoon salt in processor to coarse puree. (Pesto can be made 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 400°F. Toss potatoes and remaining 2 tablespoons oil in large bowl. Sprinkle generously with salt and pepper. Arrange potatoes, cut side down, on rimmed baking sheet. Roast until potatoes are golden brown and tender, about 40 minutes. Using spatula, transfer potatoes to large bowl. Add pesto and toss to coat. Serve.

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