Best Butter Steamed New Potatoes Smordampete Nypoteter Recipes

Butter Steamed New Potatoes (Smordampete Nypoteter) image

Provided by pammyowl

Categories Potato

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 5

1/3 cup butter
1 1/2 lbs new baby red potatoes (the tiny ones, about 1-inch, if yours are larger, cut in half)
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons chopped parsley or 2 tablespoons dill, fresh

Steps:

Melt butter in a dutch oven or 10" skillet. Add potatoes, stir to coat. Sprinkle with salt and pepper.
Cover and cook on low, shaking the pan occasionally until the potatoes are tender, about 30 minutes.
Put in serving dish, pour any remaining butter over and sprinkle with fresh parsley or dill.

Nutrition Facts : Calories 267.4, Fat 15.5, SaturatedFat 9.8, Cholesterol 40.6, Sodium 436.9, Carbohydrate 29.9, Fiber 3.8, Sugar 1.4, Protein 3.7

Steamed Buttery Herbed New Potatoes image

Provided by Hey Jude

Categories Potato

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 5

2 lbs red potatoes or 2 lbs white potatoes, cut in half (or a combination of both)
4 tablespoons butter, melted
3 tablespoons thyme or 3 tablespoons rosemary (add any herbs to this mixture that you like)
2 tablespoons finely chopped chives
salt

Steps:

Steam the potatoes, covered, over boiling water until cooked, testing with a bamboo skewer to avoid splitting them, for about 15 minutes.
Mix butter, herbs and salt and toss potatoes in the mixture until coated.
Serve hot.

Nutrition Facts : Calories 278.1, Fat 11.8, SaturatedFat 7.4, Cholesterol 30.5, Sodium 116.7, Carbohydrate 39.9, Fiber 5.1, Sugar 1.8, Protein 4.8

Steamed New Potatoes With Dill Vinaigrette image

Provided by LAURIE

Categories Potato

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

2 lbs baby red potatoes
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon finely chopped shallot
2 tablespoons extra virgin olive oil
3 tablespoons chopped fresh dill
salt
fresh ground black pepper

Steps:

Put about 2 inches of water in a large pot, insert a rack or steamer basket into the pot and bring the water to a boil.
Steam the new potatoes in the basket for about 20 minutes.
Let cool and then slice in quarters, lengthwise.
Meanwhile, in a small bowl, whisk the Dijon mustard, red wine vinegar and lemon juice together.
Add the shallots and slowly whisk in the olive oil and dill.
Season with salt and pepper to taste.
(The vinaigrette can be made in advance and stored in the refrigerator for up to 5 days).
Gently toss the quartered potatoes in the vinaigrette and serve.

Nutrition Facts : Calories 160, Fat 4.7, SaturatedFat 0.7, Sodium 28.3, Carbohydrate 27.3, Fiber 3.4, Sugar 1.4, Protein 3.2