Best Butter Potatoes Recipes

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BOILED POTATOES WITH BUTTER



Boiled Potatoes with Butter image

Provided by Food Network Kitchen

Categories     side-dish

Time 19m

Yield 4 servings

Number Of Ingredients 7

1 pound small new potatoes
1 head garlic, halved crosswise
1 bay leaf
1 teaspoon black peppercorns
Kosher salt
2 to 4 tablespoons unsalted butter
Freshly ground black pepper

Steps:

  • Put the potatoes, garlic, bay leaf, and peppercorns in a large saucepan, add cold water to cover by about an inch and season generously with salt,. Bring to a boil, lower the heat, and simmer until potatoes are fork tender, about 5 to 8 minutes depending on their size.
  • Drain and discard the garlic, bay leaves, and peppercorns. Halve the potatoes, if large, toss with the butter and season with salt, and pepper, to taste. Keep warm.
  • Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved

PAN-SEARED SCALLOPS WITH BROWN BUTTER, HAZELNUTS AND WHITE TRUFFLE OIL WITH ROASTED FINGERLING POTATOES AND ASPARAGUS



Pan-Seared Scallops with Brown Butter, Hazelnuts and White Truffle Oil with Roasted Fingerling Potatoes and Asparagus image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 12

1 pound fingerling potatoes, washed and sliced lengthwise
1/4 cup olive oil
Salt and freshly ground black pepper
1 pound asparagus, washed, tough ends removed
1 tablespoon extra-virgin olive oil
12 to 16 jumbo sea scallops, or approximately 1 1/2 pounds
Salt and freshly ground black pepper
9 tablespoons clarified butter
1 1/3 ounces hazelnuts, toasted and coarsely chopped
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley leaves, plus more for garnish
1 or 2 drops white truffle oil, optional

Steps:

  • For the potatoes: Preheat oven to 400 degrees F.
  • In a large bowl, toss the fingerling potatoes with the olive oil and season with salt and pepper, to taste. Add the potatoes to a roasting pan and bake for about 25 minutes. Test with fork for tenderness. Remove them from oven to a bowl and set aside.
  • For the asparagus: Bring a large pan of salted water to a boil over high heat. Add the asparagus and blanch until they become bright green, about 2 minutes. Remove and plunge into an ice bath or rinse under cold water.
  • For the scallops: Heat a nonstick saute pan over medium heat until very hot and add the olive oil. Season scallops lightly with salt and pepper. When oil is hot, add the scallops and saute the first side until golden brown, approximately 2 minutes. Turn the scallops over, and after 1 minute, add the butter and the hazelnuts. When scallops are seared, transfer them to a plate and keep warm.
  • Add lemon juice to the butter and hazelnuts. When the butter has browned add the 2 tablespoons of the chopped parsley. (Add 1 or 2 drops of white truffle oil to the butter, if desired.)
  • Toss the potatoes and asparagus in the brown butter until heated through. Transfer the vegetables to a serving platter. Position the scallops over the vegetables and garnish with chopped parsley. Drizzle remaining brown butter over scallops and serve.

LEMON-BUTTER NEW POTATOES



Lemon-Butter New Potatoes image

With an abundance of potatoes in our garden each summer, I often make this easy recipe. We love the combination of parsley and spices, and the lemony butter sauce. They make a great accompaniment to grilled fish. -Sandra McKenzie, Braham, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 8

12 small red potatoes
1/3 cup butter, cubed
3 tablespoons lemon juice
1 teaspoon salt
1 teaspoon grated lemon zest
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
2 tablespoons minced fresh parsley

Steps:

  • Peel a strip from around each potato. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or just until tender., Meanwhile, in small saucepan, melt butter. Stir in the lemon juice, salt, lemon zest, pepper and nutmeg. Drain potatoes and place in a serving bowl. Pour butter mixture over potatoes; toss gently to coat. Sprinkle with parsley.

Nutrition Facts : Calories 238 calories, Fat 15g fat (10g saturated fat), Cholesterol 40mg cholesterol, Sodium 707mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein.

BUTTER FRIED POTATOES



Butter Fried Potatoes image

This is not the healthiest dish, although it is delicious. For the people who do not like them, the onion is optional. I make it for my family often and the restaurant I work at changed their recipe to this! Add diced tomatoes alongside the onion and garlic for a tasty addition.

Provided by tenastic66

Categories     Side Dish     Potato Side Dish Recipes

Time 40m

Yield 4

Number Of Ingredients 5

4 ½ tablespoons butter
2 large potatoes, cut into 1/2-inch cubes
½ onion, diced
2 cloves garlic, minced
1 ½ tablespoons butter

Steps:

  • Melt 4 1/2 tablespoons butter in a large skillet over medium-high heat; cook and stir potatoes until golden brown, 10 to 15 minutes.
  • Meanwhile, melt remaining 1 1/2 tablespoons butter in another skillet over medium heat; cook and stir onion and garlic until tender, about 5 minutes. Reduce heat to medium-low and continue cooking until garlic is lightly browned, 5 to 10 minutes more. Stir onion mixture into potatoes.
  • Cook and stir potatoes and onion until potatoes are tender, about 10 minutes more.

Nutrition Facts : Calories 302.5 calories, Carbohydrate 34 g, Cholesterol 45.8 mg, Fat 17.5 g, Fiber 4.3 g, Protein 4.2 g, SaturatedFat 11 g, Sodium 134.6 mg, Sugar 2 g

ROASTED POTATOES WITH GARLIC BUTTER



Roasted Potatoes with Garlic Butter image

A platter of golden and orange potatoes can serve double duty as your dinner centerpiece. -Elizabeth Kelley, Chicago, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 10 servings.

Number Of Ingredients 11

8 medium Yukon Gold potatoes, peeled
3 medium sweet potatoes, peeled
2 tablespoons canola oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter
3 garlic cloves, minced
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/2 cup shredded cheddar cheese
1/3 cup grated Parmesan cheese
Additional minced fresh thyme, optional

Steps:

  • Cut Yukon Gold and sweet potatoes into 1/8-in. slices; toss with oil and sprinkle with salt and pepper. Divide between 2 greased 15x10x1-in. baking pans. Roast at 425° for 17-20 minutes or until tender., Meanwhile, in a small skillet, heat butter over medium heat. Add garlic and thyme; cook and stir for 1 minute. Transfer roasted potatoes to a large bowl. Drizzle with butter mixture; toss to coat. Sprinkle with cheeses and, if desired, additional thyme; toss to combine.

Nutrition Facts : Calories 238 calories, Fat 10g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 234mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein.

BUTTER ROASTED CARIBOU LOIN, MASHED POTATOES WITH ROASTED GARLIC AND BACON, SAUTEED VEGETABLES, WILD MUSHROOM SAUCE WITH CURRANT JELLY



Butter Roasted Caribou Loin, Mashed Potatoes with Roasted Garlic and Bacon, Sauteed Vegetables, Wild Mushroom Sauce with Currant Jelly image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 19

4 (4-ounce) portions caribou
2 1/2 ounces butter
6 1/2 ounces wild mushrooms
2 tablespoons currant jelly
1 shallot, minced
1 cup veal stock
3/4 cup red wine
Salt and pepper
5 large Yukon gold potatoes
1 small head garlic, roasted and mashed
1 1/2 ounces butter
3 1/2 ounces bacon, cooked and chopped fine
1/2 cup milk, hot
1/4 pound asparagus, peeled and blanched
1/4 pound snow peas, trimmed and blanched
1/4 pound bok choy, blanched
1/4 pound string beans, trimmed and blanched
Butter, for sauteing
Kosher salt and freshly ground black pepper

Steps:

  • Caribou Loin and Sauce: Preheat oven to 350 degrees F.
  • Put 2 1/2 ounces of butter and 1 tablespoon of vegetable oil in a large saute pan and heat. Season the caribou with salt and pepper. Sear caribou over low heat. Remove the meat from the pan, add the wild mushrooms and shallots. After searing the meat, put it in a pan and cook in the oven for 15 minutes. It is very important that you served this meat rare or medium rare.
  • Deglaze the pan with the red wine. Add the veal stock and the currant jelly. Reduce the mixture by half. Add salt and pepper, to taste.
  • Potatoes: Bring a large pot of salted water to a boil. Peel the potatoes and boil for 20 to 25 minutes. Drain the potatoes and mash. Place back in the pot with 1-1/2 ounce of butter, the mashed roasted garlic, the roasted bacon and the hot milk.
  • Vegetables: Working in batches, in a large saute pan over high heat, melt butter and toss to heat vegetable through. Season with salt and pepper.
  • Dressing of the plate: In a plate, place a quenelle of mashed potato, the blanched vegetables on the side and then the meat. Pour the sauce on the meat.

BABY POTATOES WITH PARSLEY AND LEMON BUTTER



Baby Potatoes with Parsley and Lemon Butter image

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

Yield Makes 6 servings

Number Of Ingredients 7

3 pounds mixed baby potatoes (such as white- and red-skinned)
6 tablespoons (3/4 stick) butter
6 tablespoons chopped fresh parsley
1 tablespoon grated lemon peel
1 tablespoon fresh lemon juice
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper

Steps:

  • Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain. (Can be made 2 hours ahead. Let stand at room temperature.)
  • Melt butter in heavy large skillet over medium-high heat. Add potatoes, 4 tablespoons parsley, lemon peel, lemon juice, salt, and pepper. Cook until potatoes are heated through and beginning to brown, tossing often, about 5 minutes. Transfer to bowl. Sprinkle with 2 tablespoons parsley and serve.

NEW POTATOES WITH LEMON & CHIVE BUTTER



New potatoes with lemon & chive butter image

Liven up your dinner party with these fresh tasting lemony new potatoes

Provided by Mary Cadogan

Categories     Dinner, Lunch, Side dish

Time 30m

Number Of Ingredients 4

25g butter , softened
1 tbsp chives , snipped
zest ½ lemon
1 ½kg new potatoes

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.

Nutrition Facts : Calories 154 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium

BUTTER POTATOES



Butter Potatoes image

Buttery potatoes cooked in foil over a campfire.

Provided by Harold

Categories     Side Dish     Potato Side Dish Recipes

Time 1h10m

Yield 6

Number Of Ingredients 3

1 pound baking potatoes
1 cup butter
salt and pepper to taste

Steps:

  • Peel and dice potatoes, arrange in a pan or on a sheet of tin foil. Season with salt and pepper. Place butter on top.
  • Put potatoes on grill or in the oven at 375 degrees F (190 degrees C). Mix around so they get all buttery and don't burn. Cook until potatoes are soft.

Nutrition Facts : Calories 329.5 calories, Carbohydrate 13.2 g, Cholesterol 81.3 mg, Fat 30.8 g, Fiber 1.7 g, Protein 1.9 g, SaturatedFat 19.5 g, Sodium 222.5 mg, Sugar 0.6 g

SWEET POTATOES WITH TAHINI BUTTER



Sweet Potatoes With Tahini Butter image

Carla Lalli Music, a food writer and editor, is vehemently opposed to roasting sweet potatoes. "I don't understand why people are constantly roasting them," she says. "Roasting just makes them more fibrous and leathery, and they never, ever really get crispy." Instead, she posits that steaming performs a kind of alchemy on sweet potatoes that roasting never does - the moist heat fluffs them into absorbent clouds. And to make up for the inherent blandness of the cooking method, she slathers them with a rich tahini butter spiked with soy sauce, which immediately melts into a mouth-smacking sauce. Her simple recipe ends with a shower of golden sesame seeds and a torrent of lime juice. Try it - every bite will surprise you with crunch, salt, umami and acidity to counterbalance the sweetness of the pillowy potatoes.

Provided by Samin Nosrat

Categories     vegetables

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

2 1/2 pounds sweet potatoes of any color (about 4 medium), washed
6 tablespoons unsalted butter (3/4 stick), at room temperature
1/4 cup well-stirred tahini
2 to 3 tablespoons freshly squeezed lime juice, plus lime wedges, for serving
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
1 clove garlic, finely grated or pounded smooth with a pinch of salt
Salt and freshly ground black pepper
2 tablespoons white sesame seeds
Flaky sea salt, for serving

Steps:

  • Bring a few inches of water to a boil in a medium pot fitted with a steamer basket or footed colander. Place sweet potatoes in the steamer. Cover, reduce heat to medium and steam until potatoes are completely tender, 35 to 40 minutes. (Use a skewer or paring knife to check for doneness; the potatoes should be soft all the way through.)
  • Meanwhile, in a small bowl, whisk butter, tahini, lime juice, soy sauce, sesame oil and garlic until smooth. It might seem as if the butter and liquids will never fully combine, but they will - just keep stirring! Taste, and adjust seasoning with salt, pepper and more lime juice as needed.
  • Set a small pan over medium heat. Toast the sesame seeds, swirling the pan continuously, until seeds are golden. They'll give off some oil and start to clump together, so if needed, stir with a wooden spoon to keep them moving so that they toast evenly. They'll turn a nice deep-golden shade just as they dry off a bit, about 4 minutes. Transfer seeds to a small bowl to prevent them from overcooking.
  • When the sweet potatoes are tender, use tongs to transfer them to a large plate or platter. When they are just cool enough to handle, split potatoes in half lengthwise, and season with flaky salt. Spread tahini butter generously onto the flesh, and top with sesame seeds. Serve immediately with lime wedges.

BAKED SWEET POTATOES WITH CHIPOTLE-HONEY BUTTER



Baked Sweet Potatoes with Chipotle-Honey Butter image

I love baked sweet potatoes, but wanted something sweet/smoky to serve them with. Whipped these up to try and they are a great combination - and even better with BBQ!

Provided by Kimberly

Categories     Side Dish     Potato Side Dish Recipes     Baked Potato Recipes

Time 55m

Yield 4

Number Of Ingredients 5

4 sweet potatoes
8 tablespoons unsalted butter, softened
1 tablespoon chipotle peppers in adobo sauce
1 teaspoon honey
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Pierce sweet potatoes several times with a fork and place onto a baking sheet.
  • Bake in the preheated oven until potatoes are tender, about 45 minutes.
  • While potatoes bake, combine butter, chipotle peppers, honey, salt, and pepper in a food processor. Blend well until smooth. Transfer butter to a bowl and refrigerate until ready to serve with baked potatoes.

Nutrition Facts : Calories 323 calories, Carbohydrate 28 g, Cholesterol 61.1 mg, Fat 23.2 g, Fiber 4 g, Protein 2.3 g, SaturatedFat 14.6 g, Sodium 131 mg, Sugar 7 g

GARLIC BUTTER NEW POTATOES



Garlic Butter New Potatoes image

I love this recipe. It is so simple, and yet, so delicious. I serve these potatoes with my Tarragon Cream Chicken. However, they are a delicious accompaniment to any meal. I took this recipe from Southern Living. It can be found in their Ultimate Quick and Easy cookbook. I generally do make a couple of changes- I add 1/4-1/2 tsp. salt to the garlic butter. I also often add minced fresh dill when I have it. Enjoy!

Provided by History Teacher

Categories     Potato

Time 18m

Yield 4-6 serving(s)

Number Of Ingredients 7

18 new potatoes, quartered (about 2 3/4 lbs.)
1/4-1/3 cup butter
2 -4 garlic cloves, minced (more or less to taste)
1 tablespoon chopped fresh parsley
1/4 teaspoon pepper
1/4-1/2 teaspoon salt (not in original recipe) (optional)
1/2-1 tablespoon chopped fresh dill (not in original recipe) (optional)

Steps:

  • Add potato to salted water in a large saucepan. Cook, covered, 10 minutes or until tender. Drain. (Do NOT overcook the potatoes- they will be mushy!).
  • Meanwhile, melt the butter in a small skillet over medium-high heat.
  • Add garlic and salt (optional). Cook, stirring constantly, for 3 minutes or until garlic is tender.
  • Add parsley, pepper, and dill (optional). Pour over potatoes, tossing gently to coat.
  • Enjoy!

Nutrition Facts : Calories 693.7, Fat 12.2, SaturatedFat 7.5, Cholesterol 30.5, Sodium 128.5, Carbohydrate 134.3, Fiber 16.9, Sugar 6, Protein 15.7

BROWNED BUTTER RED POTATOES



Browned Butter Red Potatoes image

I've been making my version of Dad's potatoes for years, and it goes great with any meal. Browning the butter gives the potatoes a whole new taste. -Anne Pavelak, Endicott, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 5

16 medium red potatoes (about 4 pounds), quartered
1 cup butter, cubed
6 to 8 garlic cloves, minced
2 teaspoons salt
1 teaspoon pepper

Steps:

  • Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Drain; return to pot., Meanwhile, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until light golden brown, stirring constantly. Stir in garlic; cook 30 seconds longer or until butter is golden brown. Add to potatoes; sprinkle with salt and pepper. Toss gently to combine.

Nutrition Facts : Calories 246 calories, Fat 15g fat (10g saturated fat), Cholesterol 40mg cholesterol, Sodium 510mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein.

GREEK STYLE OVEN ROASTED LEMON BUTTER PARMESAN POTATOES RECIPE - (4.1/5)



Greek Style Oven Roasted Lemon Butter Parmesan Potatoes Recipe - (4.1/5) image

Provided by á-153

Number Of Ingredients 9

3 lbs potatoes
1 cup chicken broth
2 tablespoons fresh lemon juice
1/4 cup butter, melted (no substitutes)
1 teaspoon oregano (or to taste)
1 tablespoon fresh minced garlic (optional or to taste)
salt and pepper
1/2-3/4 cup grated parmesan cheese (or to taste)
chopped fresh parsley

Steps:

  • Set oven to 375 degrees. Butter a shallow baking dish large enough to hold the potatoes. Peel and cut the potatoes into large wedges and place into the prepared baking dish. In a bowl combine the broth, lemon juice, butter, oregano, salt, pepper and minced garlic (if using); mix well to combine. Pour over potatoes in the dish and stir to coat well. Cover the dish tightly with foil. Bake for about 40 minutes. Uncover and turn potatoes. Sprinkle with Parmesan cheese, and return to oven (uncovered). Bake for another 20-30 minutes, or until potatoes are done to desired tenderness. Sprinkle with chopped fresh parsley and serve. *NOTE* the Parmesan may be sprinkled on just after baking if desired.

MASHED POTATOES WITH HERB BUTTER



Mashed Potatoes with Herb Butter image

A new twist on mashed potatoes, an old favorite.

Provided by Mike Meurs

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 30m

Yield 2

Number Of Ingredients 6

2 large russet potatoes, peeled and cut into chunks
½ cup salted butter, cubed
2 teaspoons chopped fresh rosemary
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh marjoram

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
  • Meanwhile, combine butter, rosemary, sage, thyme, and marjoram in a large microwave-safe bowl. Microwave on high power until melted, about 30 seconds.
  • Add potatoes to the herb butter mixture. Beat with an electric mixer until almost smooth with a few lumps remaining.

Nutrition Facts : Calories 700.6 calories, Carbohydrate 67.1 g, Cholesterol 122 mg, Fat 46.4 g, Fiber 4.9 g, Protein 8.5 g, SaturatedFat 29.2 g, Sodium 345.6 mg, Sugar 2.3 g

BROWN BUTTER MASHED POTATOES



Brown Butter Mashed Potatoes image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 45m

Yield 12 servings

Number Of Ingredients 8

5 pounds Yukon gold potatoes
2 1/2 sticks (1 1/4 cups) salted butter, at room temperature
1 1/2 packages cream cheese (12 ounces total), at room temperature
1/2 cup half-and-half
1/2 cup heavy cream
Kosher salt and freshly ground black pepper
Milk, if needed, for thinning
Chopped fresh parsley, for garnish

Steps:

  • Peel the potatoes, rinse in cold water and cut into fourths. Place the potatoes in a large pot and cover with water. Bring to a boil and cook until fork-tender, 20 to 25 minutes.
  • Meanwhile, add the butter to a saucepan over medium heat. Allow the butter to brown, 2 to 3 minutes, being careful not to burn it. Swirl the pan as you go, stopping when the solids turn medium to deep golden brown.
  • Drain the potatoes, then return them to the pot. With the burner on low heat, mash the potatoes with a potato masher; the more steam that's released while you mash, the better. Mash for about 5 minutes. Turn off the burner.
  • Add the cream cheese, half-and-half, cream, some salt and pepper and three-quarters of the brown butter to the pot and stir to combine. If the mixture needs thinning, add some milk. Check the seasonings, adding salt and pepper to taste. Drizzle the remaining brown butter over the top. Sprinkle with fresh parsley.

BAKED SWEET POTATOES WITH CINNAMON BUTTER



Baked Sweet Potatoes With Cinnamon Butter image

I have not tried this recipe. I got this recipe from Wonder Time magazine. I plan to use Splenda in place of the sugar.

Provided by internetnut

Categories     Yam/Sweet Potato

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6

1/4 cup butter, softened
1/4 teaspoon ground ginger
1/4 teaspoon cinnamon
1 pinch salt
1 1/2 teaspoons granulated sugar
4 medium sweet potatoes (yams)

Steps:

  • Heat oven to 400.
  • Have your child smoosh together the first 5 ingredients in a bowl till blended. Chill 10 minutes. Turn onto waxed paper and using paper as a aid, roll the butter into logsize of nickel. Wrap tightly in new piece and refrigerate 1 hour or longer.
  • Scrub the potatoes and prick the skin all over with a fork. Bake on oven rack 45-60 minutes, until they're soft and easily piecred through the center with a paring knife.
  • Serve each potato with 2 coin size slices of butter.

Nutrition Facts : Calories 220.4, Fat 11.6, SaturatedFat 7.3, Cholesterol 30.5, Sodium 211.6, Carbohydrate 27.9, Fiber 4, Sugar 7, Protein 2.2

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.

ROASTED SWEET POTATOES WITH SWEET MISO-SCALLION BUTTER



Roasted Sweet Potatoes with Sweet Miso-Scallion Butter image

Sweet potatoes are roasted in the oven, then smeared with a sweet and savory miso butter.

Provided by Diana71

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 40m

Yield 4

Number Of Ingredients 10

cooking spray
2 sweet potatoes, halved lengthwise
2 teaspoons olive oil
2 tablespoons coconut oil
¼ cup diced sweet onion
1 tablespoon minced fresh ginger root
1 tablespoon white (shiro) miso
1 tablespoon soy sauce
2 tablespoons brown sugar
1 scallion, sliced

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil and spray with cooking spray.
  • Brush cut sides of sweet potatoes with olive oil. Lay cut side-down onto the baking sheet. Brush skins with olive oil.
  • Roast in the preheated oven until cooked through, about 35 minutes.
  • Meanwhile, prepare miso-scallion butter. Warm coconut oil in a small saucepan over medium heat. Add onion and ginger and cook for 3 to 4 minutes. Remove from heat and add miso, pressing miso against the saucepan with the back of a spoon to soften. Add soy sauce, brown sugar, and scallion.
  • Heat over low, stirring constantly, until sugar is completely melted and mixture is warmed through, about 3 minutes. Do not boil.
  • Remove sweet potatoes from the oven and flip over. Cut a slit into the sweet potato flesh and spoon miso butter over the top.

Nutrition Facts : Calories 244.8 calories, Carbohydrate 38.5 g, Fat 9.5 g, Fiber 4.6 g, Protein 3 g, SaturatedFat 6.2 g, Sodium 424.2 mg, Sugar 13.9 g

SAUTEED BABY POTATOES WITH LEMON BUTTER AND PARSLEY



Sauteed Baby Potatoes With Lemon Butter and Parsley image

To save some time the potatoes can be boiled up to 2 hours in advance and let stand at room temperature --- I usually peel just a strip of potato skin (about 1/2-inch depending on the size of the potato) down the middle leaving peel on both sides, it makes a nice presentation if you are serving them to dinner guests, if new baby potatoes are not in season just purchase the smallest potatoes that you can find for this :)

Provided by Kittencalrecipezazz

Categories     Potato

Time 26m

Yield 6 serving(s)

Number Of Ingredients 6

4 lbs small baby potatoes (can use 3-4 pounds potatoes, a mixture of red and white if possible)
1/2 cup butter (if you are using 3 pounds potatoes, reduce butter slightly)
1/4 cup chopped fresh parsley
1 tablespoon grated lemon peel (can use more to taste)
1 tablespoon fresh lemon juice (if using 4 pounds potatoes use a little more lemon juice)
salt and black pepper

Steps:

  • Cook the potatoes whole in a large pot of boiling salted water until tender (about 20 minutes, don't overcook them, only JUST until fork-tender) drain and cool slightly (this can be done up to 2 hours in advance and kept at room temperature).
  • In a large heavy skillet over medium heat, melt the butter; add in cooked potatoes with about 1/4 cup fresh chopped parsley, lemon peel, lemon juice, salt and pepper, cook until potatoes are beginning to brown tossing them often (about 5-6 minutes).
  • Transfer to a large serving bowl.
  • Sprinkle with about 2-3 tablespoons more of fresh parsley.

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