Potatoes Cooked In Bay Infused Milk Recipes

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POTATOES COOKED IN BAY-INFUSED MILK



Potatoes cooked in bay-infused milk image

The ultimate Sunday lunch side dish, these creamy potatoes add a powerful herbal note to the table

Provided by Matt Tebbutt

Categories     Dinner, Side dish

Time 25m

Number Of Ingredients 4

100g salted butter
1kg small salad potato , scrubbed of their skins
6-8 bay leaves , fresh or dried
about 850ml/1.5pt full-fat milk

Steps:

  • Melt the butter in a large saucepan and throw in the potatoes and some seasoning. Colour gently all over for 10 mins or so.
  • When the potatoes are nicely golden, add the bay leaves and milk, making sure potatoes are covered. Gently simmer for 20 mins until the potatoes are cooked through. Turn off the heat and leave to infuse in the milk until ready to serve. Drain and serve.

Nutrition Facts : Calories 334 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium

POTATOES IN MILK MAIN DISH



Potatoes in Milk Main Dish image

Make and share this Potatoes in Milk Main Dish recipe from Food.com.

Provided by kittycara

Categories     One Dish Meal

Time 1h20m

Yield 1/2 cup, 6 serving(s)

Number Of Ingredients 8

5 lbs potatoes (peeled and cut into large chunks)
1 large onion, cut into strips
1 lb Canadian bacon (this should come in sandwich slice then cut int chunks)
salt and pepper
2 cups milk (see note below)
1/2 cup Shedd Spread Country Crock
2 tablespoons flour
1 cup swiss cheese

Steps:

  • Preheat oven to 350°.
  • Put potatoes, onions and Canadian bacon in large roasting pan.
  • Salt and pepper to taste.
  • Add the flour.
  • Then toss all together to evenly distribute the items together.
  • Pour milk into roasting pan until it get to be about 3/4 up the way to the potatoes.
  • Dot with the Shedd Spread Country Crock.
  • Bake in the over for about and hour or until looks like it is almost absorbed all the milk.
  • Then top with Swiss cheese. Bake again till it is all melted.
  • Let sit outside of oven for about 15 minutes.
  • Serve with nice salad.
  • Enjoy.

Nutrition Facts : Calories 550, Fat 13.7, SaturatedFat 6.8, Cholesterol 65.8, Sodium 1164.3, Carbohydrate 76.4, Fiber 8.8, Sugar 4.3, Protein 31.3

CRISPY SMASHED POTATOES WITH LIME-INFUSED OIL



Crispy Smashed Potatoes with Lime-Infused Oil image

The great thing about these potatoes is that every inch of them is crispy. The infused lime herb oil is my secret weapon for delivering the ultimate tangy, citrusy flavor.

Provided by Kardea Brown

Categories     side-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 6

1 cup good-quality olive oil
1 cup packed fresh parsley, oregano and rosemary leaves
Juice of 1 lime
2 pounds petite potatoes
Kosher salt and freshly ground black pepper
Lime wedges and fresh herbs for garnish, optional

Steps:

  • Combine the olive oil and herbs in a food processor and process until the herbs are minced. Let stand 10 minutes. Strain through a fine-mesh strainer into a bowl. (If the oil still has fine bits of herbs, strain again through a coffee filter.) Whisk in the lime juice. Set aside until ready to use.
  • Preheat the oven to 450 degrees F.
  • Place the potatoes in a saucepan with salted water to cover. Bring to a boil and cook until a knife can easily pierce into the center, 12 to 15 minutes. Drain, then place on a parchment paper-lined baking sheet. Use the bottom of a glass to smash the potatoes. Drizzle with the infused oil and sprinkle with salt and pepper. Bake until crispy, 25 to 30 minutes.
  • Sprinkle with more salt before serving and garnish with lime wedges and more herbs, if desired.

GRILLED RED BABY POTATOES WITH GARLIC INFUSED OIL



Grilled Red Baby Potatoes With Garlic Infused Oil image

Infused with a garlic oil, these potatoes are partially cooked in the microwave then finished off on the grill. Garnished with either fresh mint or rosemary from my garden, these potatoes have quickly become a family favorite

Provided by Abby Girl

Categories     Potato

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 7

2 lbs baby red potatoes
9 garlic, chopped
1/4 cup olive oil
1/2 teaspoon kosher salt
2 tablespoons mint, chopped (or rosemary)
chives, to garnish
wooden skewer

Steps:

  • Soak wooden skewers for 1 hour.
  • Infused oil: Combine olive oil and garlic over medium heat until garlic turns golden, about 5 minutes. Immediately strain the garlic oil, reserving 1 T of the garlic solids and 1 T of the garlic oil in a large bowl.
  • Cut potatoes in half and thread onto wooden skewers. Poke the potatoes with a fork to help infuse the oil into the potatoes. Brush with garlic oil and microwave in a single layer for 8 minutes or until 3/4 cooked. Brush a cookie sheet with some of the garlic oil and use this as a transfer tray. Sprinkle with salt and pepper.
  • Put the potatoes, cut side down, on the BBQ for until nice grill marks appear. Turn over and cook for about 5 minutes. Continuously brush with the garlic oil through the whole cooking procedure. Transfer the potatoes to a cool part of the grill and cover with some tin foil and continue to cook until the potatoes are soft when a knife is poked through them.
  • Remove the potatoes from the grill and transfer to the bowl with the reserved garlic solids and oil. Remove the skewers and sprinkle with chopped chives and mint.
  • Serve the potatoes with sour cream or vinegar.

Nutrition Facts : Calories 331, Fat 9.6, SaturatedFat 1.4, Sodium 170.5, Carbohydrate 56.4, Fiber 5.3, Sugar 2.1, Protein 8.8

OLD BAY® POTATOES



Old Bay® Potatoes image

A potato dish. Includes boiled potatoes boiled in water, Old Bay® seasoning, thyme, and garlic. Served best under 2 fried eggs with some ketchup.

Provided by brianptino

Categories     Side Dish     Potato Side Dish Recipes

Time 25m

Yield 2

Number Of Ingredients 4

4 red potatoes, cut into 1/2-inch cubes
3 cloves garlic, minced
2 tablespoons seafood seasoning (such as Old Bay®)
1 teaspoon dried thyme

Steps:

  • Fill a large pot halfway with water and bring to a boil. Reduce heat to medium-low and add garlic, seafood seasoning, and thyme. Let cook for 2 minutes; add potatoes. Drain some of the water mixture so that there is a thin layer just hovering over potatoes.
  • Let cook over low to medium heat until tender, about 10 minutes. Drain and serve.

Nutrition Facts : Calories 320.1 calories, Carbohydrate 71.6 g, Fat 1.1 g, Fiber 9.1 g, Protein 8.9 g, SaturatedFat 0.2 g, Sodium 1661.1 mg, Sugar 4.5 g

POTATOES ROASTED WITH OLIVE OIL AND BAY LEAVES



Potatoes Roasted with Olive Oil and Bay Leaves image

Provided by Colin Cowie

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

Yield Makes 6 servings

Number Of Ingredients 6

8 medium-size red-skinned potatoes
1/2 cup olive oil
40 small bay leaves
1 tablespoon coarse sea salt
2 teaspoons herbes de Provence*
1 1/2 teaspoons coarsely cracked black pepper

Steps:

  • Preheat oven to 350°F. Using small sharp knife and working on 1 potato, make 5 crosswise vertical cuts, spaced evenly apart, from 1 side to other side (do not cut through). Place potato in 13x9x2-inch broilerproof baking dish. Repeat with remaining potatoes. Add some of oil to dish and toss potatoes to coat. Slide 1 bay leaf into each cut in each potato. Mix salt, herbs, and pepper in small bowl and sprinkle over potatoes. Roast potatoes until tender, about 55 minutes. Remove dish from oven. Preheat broiler. Drizzle remaining oil over potatoes. Broil until potatoes begin to brown, about 4 minutes.
  • *A dried herb mixture available at specialty foods stores and in the spice section of some supermarkets. A combination of dried thyme, basil, savory, and fennel seeds can be substituted.

HERB INFUSED POTATOES



Herb Infused Potatoes image

This recipe is a wonderful way to showcase the flavor of fresh herbs.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

6 Idaho potatoes
30 sprigs fresh herbs, such as thyme, rosemary, oregano, or bay leaves
1/2 cup Homemade Chicken Stock, or low-sodium canned chicken broth, skimmed of fat
1/4 cup olive oil
2 teaspoons salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Heat the oven to 400 degrees. Peel the potatoes. Using a paring knife, cut a slit two-thirds of the way through one of the potatoes. Make parallel slits, spacing an inch apart. Repeat process with remaining five potatoes.
  • Insert an herb sprig into each slit, holding the slit open with the paring knife. Place potatoes in a medium roasting pan; drizzle with chicken stock and olive oil. Sprinkle with salt and pepper. Bake until potatoes turn golden, about 30 minutes. Cover, and bake until tender when pierced with the tip of a knife, 30 to 35 minutes. Serve hot.

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