Simple Herbed Potatoes Recipes

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HERBED GARLIC POTATOES



Herbed Garlic Potatoes image

My mom cooks from scratch and rarely uses a recipe. That's how I learned-a pinch of this, a dash of that. But it was actually my dad who invented the basis for this recipe. The potatoes fit any kind of meal from fancy to burgers-and everyone asks me for the recipe. -Sherry DesJardin, Fairbanks, Alaska

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 9

15 small red potatoes (about 2 pounds), cut in half
1/3 cup butter, cubed
1/4 cup minced fresh parsley
2 tablespoons minced chives
1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
2 to 3 garlic cloves, minced
3 bacon strips, cooked and crumbled
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain well. , In a large skillet, melt butter. Add the parsley, chives, tarragon and garlic; cook and stir over low heat for 1-2 minutes. Add the potatoes, bacon, salt and pepper; toss to coat. Cook until heated through, about 5 minutes.

Nutrition Facts : Calories 145 calories, Fat 9g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 269mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.

FAVORITE HERBED POTATOES



Favorite Herbed Potatoes image

"I saw something similar to Favorite Herbed Potatoes prepared on TV and decided to make my own version with herbs I had on hand," writes Naomi Olson of Hamilton, Michigan. "To cut prep time, I substituted fresh potatoes with canned, and we like it just as much...probably even better."

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 11

2 cans (15 ounces each) whole potatoes, drained and halved lengthwise
1 tablespoon butter
1 tablespoon olive oil
1-1/2 teaspoons dried parsley flakes
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon rubbed sage
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon pepper

Steps:

  • In a large skillet over medium heat, cook potatoes in butter and oil for 6-8 minutes or until browned. Add the remaining ingredients; cook and stir for 2-3 minutes or until well coated.

Nutrition Facts : Calories 152 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 491mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

GARLIC HERB SKILLET POTATOES



Garlic Herb Skillet Potatoes image

Serve as a side dish for company or family. Sophisticated enough for an event, but easy enough for a weeknight dinner.

Provided by Beeaditude

Categories     Side Dish     Potato Side Dish Recipes

Time 25m

Yield 4

Number Of Ingredients 11

1 tablespoon butter
1 tablespoon olive oil
4 russet potatoes, peeled and thinly sliced
1 teaspoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 teaspoon chopped fresh oregano
1 tablespoon chopped fresh flat-leaf parsley
¼ teaspoon paprika
salt and pepper to taste
1 ½ tablespoons minced garlic
⅛ teaspoon cayenne pepper

Steps:

  • Melt the butter and heat the olive oil in a large skillet over medium heat. Arrange the potato slices across the bottom of the skillet in a single layer. Cook without stirring for 5 minutes, or until the potatoes have begun to brown on the bottom.
  • Sprinkle potato slices with rosemary, thyme, oregano, parsley, and paprika. Turn the potatoes, and continue cooking 5 minutes, or until tender. Turn off the heat, and sprinkle the garlic and cayenne over the potatoes. Lightly toss for about 1 minute, until the garlic has softened.

Nutrition Facts : Calories 230.3 calories, Carbohydrate 39.9 g, Cholesterol 7.6 mg, Fat 6.5 g, Fiber 3 g, Protein 4.9 g, SaturatedFat 2.3 g, Sodium 32.4 mg, Sugar 1.4 g

HERBED SCALLOPED POTATOES AND ONIONS



Herbed Scalloped Potatoes and Onions image

You can prepare this side dish in the morning, then put it in the oven later.

Provided by Autumn Pumpkin

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 2h20m

Yield 6

Number Of Ingredients 12

5 large potatoes, peeled and thinly sliced
¾ cup chopped onion
3 tablespoons butter
¼ cup all-purpose flour
1 ¾ cups low-sodium chicken broth
2 tablespoons mayonnaise
2 cloves garlic, minced
¾ teaspoon salt
¼ teaspoon dried parsley
¼ teaspoon poultry seasoning
⅛ teaspoon ground black pepper
¼ cup chopped fresh chives

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a 2 1/2-quart baking dish.
  • Layer potatoes and onion in prepared baking dish.
  • Melt butter in a saucepan over medium heat; stir in flour until smooth. Gradually add broth, mayonnaise, garlic, salt, parsley, poultry seasoning, and pepper; cook and stir until thick and bubbly, about 2 minutes. Pour mayonnaise mixture over potatoes and onion. Cover baking dish with aluminum foil.
  • Bake in preheated oven until potatoes are tender, about 1 hour 45 minutes. Remove foil and continue to bake until golden brown, about 15 minutes more. Sprinkle with chives to serve.

Nutrition Facts : Calories 356 calories, Carbohydrate 60.4 g, Cholesterol 18.2 mg, Fat 9.9 g, Fiber 7.3 g, Protein 8.2 g, SaturatedFat 4.4 g, Sodium 410.3 mg, Sugar 3.6 g

EASILY THE BEST GARLIC HERB ROASTED POTATOES RECIPE BY TASTY



Easily The Best Garlic Herb Roasted Potatoes Recipe by Tasty image

Here's what you need: russet potatoes, baking soda, salt, olive oil, garlic, fresh rosemary, black pepper, salt, pepper, fresh parsley leaf

Provided by Merle O'Neal

Categories     Breakfast

Yield 5 servings

Number Of Ingredients 10

13 russet potatoes, cut into 1-inch (2 1/2 cm) pieces
1 teaspoon baking soda
1 teaspoon salt
¼ cup olive oil
2 tablespoons garlic, minced
2 tablespoons fresh rosemary, or fresh thyme, finely chopped
1 teaspoon black pepper
salt, to taste
pepper, to taste
1 small handful fresh parsley leaf, minced to garnish

Steps:

  • Fill a large pot with water and boil. Add salt, baking soda, and potatoes, and stir.
  • Return to a boil, reduce to a simmer, and cook for 10 minutes after returning to a boil. A fork should easily pierce the potato pieces by the end. Drain and let sit one minute while moisture evaporates.
  • Combine olive oil, rosemary (or thyme), garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Stir constantly until garlic just begins to turn golden, about 2-3 minutes.
  • Immediately strain oil through a fine-mesh strainer over the potatoes. Add salt and pepper to taste, and mix.
  • Shake the pot that the potatoes are in so that they slam against all sides of the pot, this will loosen the outer layer of the potatoes to form a mashed layer around each potato piece.
  • Preheat oven to 425°F (220°C).
  • Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly.
  • Transfer to oven and roast, without moving, for 30-35 minutes.
  • Using a thin, flexible metal spatula flip potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
  • Transfer potatoes to a large bowl and add the garlic-rosemary mixture (optional) and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 716 calories, Carbohydrate 143 grams, Fat 11 grams, Fiber 12 grams, Protein 13 grams, Sugar 6 grams

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.

HERBED POTATO SALAD



Herbed Potato Salad image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 16

2 pounds baby red potatoes, skin on
3 cloves garlic
Kosher salt
2 tablespoons minced fresh parsley
1 tablespoon minced fresh dill
1 tablespoon minced fresh tarragon
1 Fresno chile, seeds removed and finely chopped (about 1 tablespoon)
1 tablespoon minced fresh chives
2 tablespoons finely-minced shallot
2 tablespoons chardonnay vinegar
1 tablespoon lemon juice, plus additional to taste
1 tablespoon whole-grain mustard
1/2 teaspoon honey
1/4 teaspoon kosher salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil

Steps:

  • For the potato salad: Place the potatoes and whole garlic cloves in a large pot and cover by 2 inches with cold water. Season the water liberally with salt. Bring the potatoes to a simmer over medium heat and cook until fork-tender, 20 to 25 minutes. Drain the potatoes and garlic in a colander. Transfer to a sheet tray or cutting board. Gently press each potato and garlic clove to smash them and set them aside in a bowl, covering the bowl with aluminum foil to keep the potatoes warm.
  • For the vinaigrette: In a large bowl, whisk together the shallots, vinegar, lemon juice, mustard, honey, salt and a generous grinding of pepper. Slowly whisk in the olive oil to emulsify the vinaigrette.
  • Add the warm potatoes to the vinaigrette and toss to combine. Add the parsley, dill and tarragon to the potatoes. Toss to coat, seasoning with additional lemon juice and salt to taste. Transfer to a serving bowl and garnish with the Fresno chile and chives. Serve at room temperature or keep covered in the refrigerator overnight, tossing again before serving.

HERBED POTATOES



Herbed Potatoes image

Provided by Marian Burros

Categories     dinner, weekday, side dish

Time 10m

Yield 3 servings

Number Of Ingredients 9

1 tablespoon unsalted butter
1 tablespoon flour
3/4 cup plus 2 tablespoons chicken stock
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
Freshly ground black pepper to taste
2 tablespoons coarsely grated Parmesan cheese
1/2 cup plain low- or nonfat yogurt
1 pound cooked, unpeeled tiny new potatoes

Steps:

  • Melt butter in small saucepan; stir in flour and cook about one minute, stirring. Remove from heat and stir in stock with rosemary, thyme and pepper. Return to heat and continue cooking until mixture thickens.
  • Remove from heat and stir in cheese and yogurt.
  • Cut hot potatotes in quarters or halves and stir in sauce.

Nutrition Facts : @context http, Calories 247, UnsaturatedFat 3 grams, Carbohydrate 35 grams, Fat 7 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 272 milligrams, Sugar 6 grams, TransFat 0 grams

SIMPLE HERBED POTATOES



Simple Herbed Potatoes image

this is an old standby; great for those sudden evenings with friends. I've been doing this one since I was a wee baern and always manages to excite people. the flavors are simple and clear, and if steamed the skins pop so wonderfully. the lemon is best when mixed to white wines and can be sub'ed with an equal portion of marsala to mix with big reds, or grand marinier for lighter reds

Provided by mikba the great fool

Categories     Potato

Time 12m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 fresh sage leaves
2 teaspoons dried rosemary
1 teaspoon sea salt
1/4 teaspoon lemon, zest of
1/4 teaspoon fresh lemon juice
1/2 teaspoon fresh peppercorn
1/2 teaspoon olive oil (or grapeseed and touch of sesame)
2 lbs red potatoes, best to use smallest ones

Steps:

  • chop fine the sage leaves, I prefer slivers for effect.
  • powder the rosemary in pestle.
  • medium grind the peppercorns.
  • mix dry ingredients and set aside in ramakin.
  • set aside juice and zest in ramakin.
  • steam potatoes, do not boil as it weakens the skins, untill tender.
  • heat medium skillet med.
  • high.
  • let the oil come up to temperature and toss potatoes in.
  • add dry mixture and saute for about 1 minute.
  • add lemon zest mixture; toss briefly and remove from heat.
  • works well served family style set off with sage or mint sprigs or simply arrange 2-4 potatoes individually per serving plate.
  • thought I'd add a recipe to start with that I could remember at work.
  • this one is quite easy, and fast, but gets consistent remarks.

Nutrition Facts : Calories 166.7, Fat 1, SaturatedFat 0.2, Sodium 622.6, Carbohydrate 36.7, Fiber 4.2, Sugar 2.9, Protein 4.4

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Top Asked Questions

How to cook potatoes in the oven with herbs?
Return the potatoes to the bowl and drizzle with olive oil. Arrange potatoes in the baking dish over top of the herbs. Scatter fresh herbs over all and season with sea salt. Bake at 425 F for 30 minutes, then baste each potato with melted butter. Turn down oven to 375 F and roast the potatoes for another 20 minutes.
What is the best way to cook potatoes?
Place the potatoes in a cooking pot, large enough so the potatoes are not crowded. Add plenty of water to cover the potatoes by about 1 inch. Bring to a boil, then lower heat to medium-low or low and cover. Let cook in gently boiling water until nice and tender (about 20 minutes or so, depending on size.) I like...
What is a good recipe for a potato salad?
Ingredients 1 2 lbs red or yellow skinned potatoes. 2 2 tablespoons olive oil. 3 1 teaspoon garlic powder. 4 3 tablespoons chopped fresh herbs rosemary, parsley, thyme, basil. 5 1/2 teaspoon paprika. 6 ... (more items)
Can I substitute dry herbs for potatoes in a potato salad?
Drain and dry potatoes, if required. Place on a baking sheet and bake for 30-35 minutes until browned and tender. Use any combination of herbs you'd like. Dry spices/herbs can be substituted, use 1-2 teaspoons dry herbs in place of fresh.

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