These roasted red potatoes are coated in garlic, herbs and parmesan cheese, then oven baked to golden brown perfection.Some of my favorites include baked french fries, roasted green beans and these crispy and flavorful potatoes.Cut your potatoes in half, then toss them in a mixture of olive oil, dried herbs, garlic, parmesan cheese and seasonings.You can use other seasonings to mix things up a bit such as Cajun spice, a little cayenne pepper for heat, smoked paprika or even chili powder.This recipe calls for dried Italian seasoning which is a blend of herbs that includes basil, oregano, rosemary and parsley.Veggies: You can add some vegetables to the roasting pan such as carrots, parsnips, red onions or brussels sprouts.Roasted red potatoes pair perfectly with a variety of main course options including chicken, beef and seafood. .

Baby Potatoes with Butter & Herbs

I realise today’s recipe isn’t technically a salad as such, with no leafy greens in sight.The larger the potato, the more prone they are to the skin breaking when boiled or steamed;.The idea with this recipe is that the potatoes are lightly coated with a slick of butter, as opposed to dousing.This potato recipe isn’t supposed to be rich and super buttery.It’s supposed to be simple, with just a light coating of butter on the potatoes, so they can be served with rich mains like steak, prime rib or crackling roast pork.The light coating of butter just adds a bit of flavour to the otherwise plain potatoes along with (of course) the hit of freshness from the herbs!And again, because it’s not too heavy, it is also terrific to serve with seafood – any fish, prawns/shrimp, lobster, Morton Bay Bugs, Crab etc.Sensational side dish for a seafood platter, come to think of it, if you feel like splashing out!This is my inaugural Christmas recipe countdown where I am sharing 30 salad recipes in a row until Christmas Eve – something completely different to people’s usual baking countdowns!Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.Baby Potatoes with Butter & Fresh Herbs Author: Nagi Prep: 5 mins Cook: 15 mins Side Dish Western 5 from 7 votes Servings 5 – 8 people Tap or hover to scale, This is a wonderful, elegant potato side dish that's not too rich so it's ideal to serve with rich mains like roasts, and light enough to serve with more delicate foods such as seafood prawns/shrimp, lobster, crab, mixed seafood platter!).It's a classic side dish you will see offered at fine dining restaurants as a less heavy potato side compared to things like Paris Mash (the world's richest mashed potatoes!).▢ 1 tbsp parsley , finely chopped Instructions Boil potatoes: Place potatoes in a large pot of cold tap water with 1 tbsp salt.Salt for cooking is important here to get flavour into the potatoes for this otherwise simple dish.Nutrition per serving (5 people), assumes all butter is consumed which it won’t be because it doesn’t soak into potatoes or stick to the skin. .

Oven-Roasted New Potatoes Recipe

They have thinner, somewhat feathery skins and usually a higher water content (which ironically makes them ill-suited for roasting).What are commonly labeled as new potatoes in grocery stores work great for roasting, though!You can also freeze them in a zip top bag (be sure to remove all the air before storing) for up to 6 months.The trick is to retain that wonderful texture of the crisp outside and the fluffy potato on the inside. .

Our 10 best new potato recipes

New potatoes are most often steamed or boiled, but they bake wonderfully, too, and the browned lemon butter in this recipe transforms them into something special.Add the potatoes to a pan, cover with water, bring to a boil then simmer for 8 minutes.Check them by piercing with a sharp knife: they need to be just firm, not soft or overcooked.2 While the potatoes cook, add the butter to a saucepan and place over a medium heat.As soon as you see a golden colour in the pan, tip the butter into a bowl to prevent over-cooking – it is very easy to burn.4 Add the bashed potatoes to a roasting tray, spoon over the browned lemon butter, sprinkle with sea salt and black pepper then place them in the oven for 8-10 minutes so that they crisp a little and soak up the butter.Brand-new spuds are bursting with flavour, which braising with a couple of simple, fresh ingredients only serves to highlight.These are perfect with roast chicken, and any leftovers can be served cold, dunked into mayo.2 Add the potatoes, cut-side down, then pour over the stock and scatter with the thyme leaves and lemon zest.3 Once the potatoes are tender, pour in the lemon juice and a knob of butter and shake the pan well.Chorizo and new potato hash with poached eggs and salsa verde.Both the salsa verde and hash base can be made in advance so this makes for a very quick and easy dish if you have guests.2 To make the hash, put the new potatoes in a pan and cover with cold water.Quarter the cooked new potatoes and place in a bowl with the chorizo, peppers and onion.4 Put the rest of the ingredients in the bowl and rumble around until everything is nicely coated in the oil, spice and seasoning.5 Place on a baking tray and roast for 20-25 minutes until the chorizo has released its oil and everything is nicely caramelised.(This can be made in advance and reheated in a frying pan or in the oven when ready to serve.).6 Now poach the eggs: bring a large pot of water to the boil and add the dash of white wine vinegar.The larger the volume of water, the better formed the poached eggs will be, as they will set their shape to a teardrop before hitting the bottom of the pan.7 Reduce the heat so that the pan is just at a simmer and crack your eggs in and poach for 3 minutes.Finish the plate with a good twist of black pepper and some picked herb leaves.Vacherin Mont d’Or is a cheese truly made for baking and dipping, especially with a batch of the first of the season’s jersey royals and a side of crunchy salsa.A baked Vacherin Mont d’Or, with new potato dippers, and a side of crunchy salsa.1 Put the potatoes in a medium saucepan with plenty of salt, cover with water, bring to the boil and simmer until just tender.Remove the film from the cheese and wrap some foil around the sides and base of the box.Make a few incisions into the cheese and insert slices of garlic and rosemary leaves.As every lover of springtime produce knows, the best new potatoes need only butter to sing.Each potato should have space to lie on the bottom of the pan with very little room to spare, or the butter may burn.New potatoes fried until soft and savoury and seasoned with paprika combine in this classic tortilla.Serve as a generous lunch with a salad of peppery green leaves and a handful of the sweetest cherry tomatoes.1 Cut any large potatoes in half so all the pieces are roughly the same size.Bring to the boil in a saucepan of salted water, then reduce the heat and simmer for 8-10 minutes, until just soft.2 Drain and cool, then dry, cut into cubes and fry in a good glug of the oil over a medium-high heat for 10 minutes.3 Slowly saute the onions for 15-20 minutes in light olive oil until they are very soft.Using a tea towel and being careful of your hands and arms with the hot oil – and working over the sink in case of any spills – flip on to the plate.Using a wooden spoon, tuck the rough edges underneath to make them rounded, then cook for a further 5 minutes.Paired with the fresh aroma of wild garlic, new potatoes make a wonderfully savoury soup here.New potatoes and wild garlic make a wonderfully savoury and fragrant soup.1 In a pot, melt the butter on a medium heat and add the chopped onions.3 Remove the pan from the heat and add the wild garlic, parsley and cream and blend the mixture in a food processor until smooth.4 Adjust the seasoning to taste and serve with croutons and a drizzle of extra virgin olive oil.Cesar Bartolini, head chef, Gordon Ramsay’s Plane Food.This fritteda is an Italian celebration of spring, bringing together all the best vegetables this time of year has to offer.It also has the advantage of being vegetarian and very versatile – eat it with a chop, piece of fish, on toast or stirred through pasta.1 Place a large, wide pan over a medium-low heat and warm up the oil before adding the onion, garlic and asparagus stalks.Add a good pinch of salt and sweat gently for 10 minutes until soft, but not coloured.Stir well, turn the heat down to low, cover with a lid and leave for 15 minutes.3 Meanwhile, bring a small pan of salted water to the boil and blanch the broad beans for 1 minute before draining.Remove the lid from the wide pan and stir in the broad beans and peas.4 Taste and check that the broad beans, peas and potatoes are completely soft and tender.Remove the cartouche, stir in the asparagus tips and give them a minute or two to cook through.Stir in the remaining herbs, check the seasoning, then squeeze in a little lemon juice to taste.1 Put the eggs in a saucepan, cover with cold water and bring to a boil: simmer for 30 seconds (semi-soft) to two minutes (hard-boiled), according to taste.Meanwhile, put the basil, parsley, parmesan, pine nuts and garlic in a food processor and blitz to a paste.3 As soon as they are cool enough to handle, cut the potatoes in two (they will absorb more flavour when hot) and toss with the pesto, peas, vinegar and sorrel. .

Herbed New Potatoes Recipe - Scott Conant

Arrange the potatoes cut side down on 2 large rimmed baking sheets; add any herbs, garlic and oil left in the bowl. .

Roasted New Potatoes With Parmesan And Fresh Herbs

Roasted new potatoes with parmesan and fresh herbs is an easy side dish sure to please everyone.Today I’m sharing an easy side dish – roasted new potatoes with parmesan and fresh herbs.New potatoes are tossed with a little olive oil and garlic in a bowl then roasted until crispy and browned in the oven.When they come out of the oven, I add a little parmesan cheese and a few tablespoons of minced parsley for color.Just chop them in half and toss with a little olive oil, garlic, salt and pepper add them to a roasting pan in a single layer and put them in the oven.Just chop them in half and toss with a little olive oil, garlic, salt and pepper add them to a roasting pan in a single layer and put them in the oven.Roast for about 35 minutes and they come out crispy and golden brown on the outside and flaky and tender on the inside.Next, sprinkle them with a little freshly grated parmesan cheese and finely, minced herbs and you’ve got the perfect side dish that everyone loves.I topped my roasted potatoes with a little finely grated parmesan cheese.The cheese easily melt and coat the roasted baby potatoes when they come out of the oven.Cuisine: American Ingredients Scale 1x 2x 3x 1 1/2 pounds of new potatoes – wash, dried and cut in half.pounds of new potatoes – wash, dried and cut in half 2 Tbs of olive oil.1 to 2 tbs freshly herbs – finely minced – I used parsley and thyme.Toss potatoes with 2 tbs olive oil, minced garlic, freshly ground pepper and salt.While potatoes are roasting, chop herbs and grate parmesan cheese.Protein: 5.1g Keywords: Easy side dish, roasted potatoes. .

Easy Oven roasted baby red potatoes

Baby red potatoes were on sale last week so we purchased a 3 lb bag.We applied some of the basics from our previous bacon roasted potatoes (oh dear those were luscious and crisp), but since we were cooking alot today, I wanted something simple and easier.As soon as they came out of the oven, we drove the baked potatoes over to my parents house.Ingredients for oven roasted baby red potatoes:.Place them in a large pot half full with warm water.Transfer potatoes to a large rimmed, non-stick baking pan and place cut side down.Bake at 425°F for 20 minutes or until the sides facing the pan are golden. .

Crushed New Potatoes Recipe

Crushed new potatoes with garlic and herbs make a wonderful side dish!These new potatoes are boiled until they’re soft and tender, then baked in the oven with all the seasonings until they’re crunchy and crispy from the outside, but still have very creamy centers.When we were in Bali earlier this year, we found this amazing vegetarian restaurant that served delicious burgers with crushed new potatoes.We only discovered the restaurant in the last 2 days of our trip, but I managed to visit twice to order these seriously good crushed potatoes!The potatoes have a crispy texture from the outside as they’re baked to perfection, but the centers stay creamy and fluffy at the same time.They can be as flavourful as you like, so have them plain with just a pinch of salt and a grind of black pepper.Or top with crushed garlic, fresh or dried herbs, paprika, chili, you name it!You don’t need to peel them, just wash your potatoes, then cook in boiling water for 15 minutes.Boil lightly salted water, then throw your baby potatoes into the pot.Season with freshly ground black pepper, and sea salt.The Shady Shack Bali – bean burger served with crushed potatoes.If you like Middle Eastern flavors, these hot potatoes or Batata Harra are so easy to make. .


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