Best Baby New Potatoes With Mint Bbq Recipes

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NEW POTATOES WITH GARLIC, MINT AND BUTTER



New Potatoes With Garlic, Mint and Butter image

Make and share this New Potatoes With Garlic, Mint and Butter recipe from Food.com.

Provided by JustJanS

Categories     Potato

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 kg tiny new potatoes
4 tablespoons butter
2 tablespoons finely chopped mint
2 crushed garlic cloves
salt
fresh ground black pepper

Steps:

  • Bring the potatoes to the boil in enough lightly salted water to cover.
  • Turn the heat to a very low simmer and cook until fork tender. This could take 30 minutes.
  • Drain and add the butter, mint, garlic and salt and pepper to the pot. With the lid on, toss gently to cover the potatoes with the seasoned butter.
  • Use parsley if you don't have or like mint, or use a mix of both if you wish.

NANNA'S MINTED NEW POTATOES



Nanna's Minted New Potatoes image

A recipe passed down from my Nanna that makes the most of new potatoes. Minted new potatoes with only butter, fresh mint and sea salt added.

Provided by Devan

Categories     Side Dish

Time 14m

Number Of Ingredients 7

800 g new potatoes (or enough to fill a pot)
100 g butter (you can definitely add less if you like)
2 sprigs fresh mint
2 cloves garlic (peeled)
1 tbsp sea salt
1 sprinkle maldon sea salt
1 sprinkle freshly cracked black pepper

Steps:

  • First, give the potatoes a little scrub in cold water to remove any leftover dirt. Don't scrub too hard or you will remove all the skin.
  • Cover the potatoes with cold water and add the salt and garlic. Put a lid on and bring to a boil. Once boiled, turn down to a simmer and cook for about 10-15 minutes or until completely soft when poked with a knife.
  • Drain the potatoes and discard the garlic. Add the butter, black pepper and a few leaves of fresh mint. Mix gently with a spoon.
  • Serve in a big bowl or plate. Garnish with a nice sprinkling of crunchy Maldon sea salt and fresh sprigs of mint. Enjoy!

Nutrition Facts : Calories 211 kcal, Carbohydrate 45 g, Protein 6 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 1786 mg, Fiber 6 g, Sugar 3 g, ServingSize 1 serving

GRILLED BABY NEW POTATO SALAD WITH FRENCH GREEN BEANS AND MINT (



Grilled Baby New Potato Salad With French Green Beans and Mint ( image

Posted for Zaar World Tour 2005. Helen Henderson, the chef, says that to satisfy any potato loving Swede's craving for pasta salad, you should add angel-hair pasta tossed with olive oil, salt and pepper. I say this looks good enough to eat on its own and the olives and tomatoes look too good to leave out. I reduced the olive oil to 1 tablespoon from 3 and guessed on the cook time. If you don't have access to a grill I think you could grill in a non-stick frying pan with a small amount of olive oil. From The Swedish Table.

Provided by Kumquat the Cats fr

Categories     Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

2 quarts water, salted
2 lbs baby new potatoes, assorted, such as Peruvian blue, fingerling, red bliss (about 25-30)
1 lb French style green bean, trimmed (thin)
olive oil flavored cooking spray
1 garlic clove, peeled and minced
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1/2 cup fresh parsley, chopped (flat-leaf)
1 tablespoon of fresh mint, chopped
1 tablespoon extra virgin olive oil
salt and pepper
1 cup kalamata olive, pitted, herbed (optional)
1 pint cherry tomatoes, halved (optional)

Steps:

  • In large saucepan bring salted water to a boil. Add potatoes and cook until just soft, about 3-5 minutes. Drain in colander and let dry on paper towels.
  • While potatoes are boiling bring a small pot of water to a boil. Cook beans until just done but still crisp, about 4-5 minutes. Drain immediately and rinse in cold water. Set aside.
  • Light an outdoor grill or a stovetop grill pan. Cut cooked potatoes in half or, if tiny, leave whole. Spray cut side with olive oil and grill cut side down until marks appear.
  • Meanwhile, prepare dressing by mixing garlic, mustard, vinegar, parsley and mint in a small bowl. Slowly whisk in olive oil. When potatoes are grilled but still hot, toss in dressing and season to taste with salt and pepper. Add green beans and olives and tomatoes, if desired, and mix well. Serve at room temperature.

Nutrition Facts : Calories 243.3, Fat 4, SaturatedFat 0.6, Sodium 348, Carbohydrate 48.1, Fiber 8.9, Sugar 3.3, Protein 6.7

NEW POTATOES WITH MINT



New Potatoes with Mint image

Provided by Food Network

Time 25m

Yield 4 to 5 servings

Number Of Ingredients 4

2 pints (1.2 litres/5 cups) water
2 pounds (900 grams) new potatoes, such as Home Guard or British Queens
1 teaspoon salt
A sprig of fresh mint

Steps:

  • Bring the water to a boil. Scrub the potatoes. Add the salt and a sprig of mint to the water, and then add the potatoes. Cover the saucepan, bring back to the boil, and cook for 15 to 25 minutes, depending on size.
  • Drain and serve immediately in a hot serving dish.

NEW POTATOES WITH PEAS AND MINT



New Potatoes With Peas and Mint image

This is delicious with new baby potatoes but regular potatoes will do fine also, all ingredients may be adjusted to taste, serve warm or at room temperature.

Provided by Kittencalrecipezazz

Categories     Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs small red potatoes (unpeeled and skins washed)
2 tablespoons white wine vinegar
1 teaspoon seasoning salt (or use 1/2 teaspoon white salt or to taste)
1/2-1 teaspoon fresh ground black pepper (or to taste)
4 tablespoons olive oil
1 1/4 cups frozen baby peas, thawed
1 green onion, finely chopped
1/3 cup chopped fresh mint leaves

Steps:

  • Cook potatoes in boiling water until JUST fork-tender (do not overcook the potatoes).
  • While the potatoes are cooking in a small bowl whisk together vinegar with salt and black pepper.
  • Place the thawed peas on a plate and lightly dry using a paper towel/s.
  • Drain the potatoes then slice in half.
  • Place into the bowl; pour the vinegar mixture over and toss to coat.
  • Add in oil, peas, green onion, mint and peas; toss well to combine.
  • Season with more salt and pepper if needed.
  • Serve warm or room temperature.

Nutrition Facts : Calories 222.8, Fat 9.3, SaturatedFat 1.3, Sodium 11.7, Carbohydrate 31.3, Fiber 5.1, Sugar 3, Protein 4.8

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