New Potatoes With Parsley Chive Sauce Recipes

PARSLEY NEW POTATOES

Steps:

• Cut a strip of peel from around the middle of each potato if desired; set aside. In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in broth and 3/4 cup parsley; bring to a boil. , Add potatoes. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender. Sprinkle with salt if desired, pepper and remaining parsley.

BUTTERED NEW POTATOES WITH PARSLEY, MINT AND CHIVES

Steps:

• Wash, but don't scrape the potatoes as there are a lot of nutrients as well as flavour in the skins. Place the larger ones over the base of the saucepan and pop the smaller ones on top. Pour in enough boiling water to almost cover, add some salt and the sprig of mint. Cover with a tight-fitting lid, and simmer gently for about 20 minutes. Test them with a skewer, and remember they must be tender but still firm: overcooking really does spoil them. Alternatively, the potatoes can be steamed, sprinkling them with salt and tucking the mint in among them. Meanwhile, mix the butter and herbs thoroughly together with some pepper. Then drain the cooked potatoes, add the herb butter, put the lid back on and swirl the pan around to get each one thoroughly coated. Remove the lid and just savour the delicious aroma for a couple of seconds before you dish them out!

HERBED NEW POTATOES

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.

PARMESAN CHIVE SMASHED POTATOES

Steps:

• Preheat the oven to 400 degrees.
• Place the potatoes and 1 tablespoon salt in a large saucepan and add enough water to cover the potatoes. Bring to a boil, reduce the heat, and simmer for 17 to 20 minutes, until the potatoes are tender when pierced with a skewer. Drain the potatoes and place on a sheet pan. With a potato masher or metal measuring cup, press each potato until it's about 1/2 inch thick (they will be messy). Toss the potatoes with the olive oil, 1 teaspoon salt, and 3/4 teaspoon pepper.
• Roast the potatoes for 25 to 30 minutes, turning once, until the skins have become nicely browned. Sprinkle the potatoes with the Parmesan cheese and roast for another 2 to 3 minutes, just until the cheese melts. Sprinkle the potatoes with the chives and fleur de sel and serve hot.

ROASTED NEW POTATOES WITH SPRING HERB PESTO

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.

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.

OVEN BAKED PARSLEY RED POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place butter in a large baking dish and melt in preheating oven.
• Toss potatoes and onion in melted butter to coat.
• Bake in preheated oven until potatoes are tender, about 40 minutes. Sprinkle parsley over potatoes and season with salt and pepper; toss.

BOILED POTATOES WITH CHIVES

Steps:

• Place butter in a serving bowl.
• Place potatoes into a large pot and cover with salted water by 1 inch; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and cool until potatoes can be handled; cut potatoes in half.
• Place potatoes into serving bowl with butter, season with salt and black pepper, and toss with chives until potatoes are coated.

NEW POTATOES WITH LEMON BUTTER

Steps:

• Scrub potatoes.
• Pare a thin strip of skin about 1/2" wide around centre of each potato.
• Add boiling water to a depth of 2 inches, and 1/2 tsp salt.
• Bring to a boil.
• Cover and boil gently for about 20 minutes or until potatoes are tender.
• Drain off water.
• Return to heat for a short time to dry them off.
• Melt butter.
• Stir in lemon juice, chives, and 1/4 teaspoons salt.
• Pour over potatoes, turning them to coat with the butter.

NEW POTATOES IN CHIVE BUTTER

Steps:

• In a large bowl, combine butter, chives, pepper, and salt to taste.
• If desired, with a channel knife, cut two intersecting strips around middle of each potato.
• In a large saucepan, combine potatoes with salted water to cover by 1 inch and simmer until just tender, 15 to 20 minutes. Drain potatoes in a colander and add to butter mixture, tossing to combine.
• Serve potatoes warm.

NEW POTATOES WITH LEMON & CHIVE BUTTER

Steps:

• Blend the butter with the chives and lemon zest. Boil the potatoes in salted water until tender, drain and tip into a serving dish. Top with the butter.

CREAMY BACON CHIVE HASSELBACK POTATOES RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• Using a sharp knife, make crosswise cuts in each potato, about ⅛ inch (3 mm) apart, stopping about ¼ inch (6 mm) from the bottom.
• Microwave your potatoes for 5 minutes per potato.
• Mix together melted butter, minced garlic, and minced parsley.
• Brush on the potato. Sprinkle with salt and pepper to taste.
• Insert 6-8 slices of bacon into the middle section of slots in the sliced potato.
• Transfer the potatoes to the oven and bake until the outsides are browned and crisp, about 30 minutes, basting with more butter if needed.
• In a sauce pan, combine the milk, cream cheese, salt, and pepper. Heat and stir until well-combined and smooth.
• Add in the chopped chives to the cream cheese sauce.
• Stir and pour over the crispy potatoes. Add extra chives for garnish.
• Enjoy!

RED POTATOES WITH BUTTER AND CHIVES

Steps:

• Bring a 2 quart sauce pot half full of water to a boil.
• While water is coming to a boil dice potatoes to 1/4 inch cubes.
• Add cubed potatoes to boiling water and cook on a slow boil until just fork tender (still firm).
• Drain in a colander and return potatoes to pot.
• Add butter cubes and gently stir until butter has melted.
• Stir in minced chives and season to taste with salt and pepper.