Best Herbed New Potatoes Recipes

HERBED NEW POTATOES

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.

STEAMED BUTTERY HERBED NEW POTATOES

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.

GRILLED HERBED NEW POTATOES

Steps:

• Heat coals or gas grill for direct heat. In large bowl, mix oil, parsley, 1 tablespoon rosemary, 1/2 teaspoon lemon pepper and the salt. Add potatoes; toss to coat. Place potatoes in grill basket (grill "wok").
• Cover and grill potatoes over medium heat 10 to 15 minutes, shaking basket or stirring potatoes occasionally, until tender.
• In small bowl, mix all sauce ingredients. Serve with potatoes.

HERBED NEW POTATOES

Steps:

• Remove a strip of peel from the middle of each potato. Place potatoes in a saucepan and cover with water. Bring to a boil over medium heat. Reduce heat; cover and simmer for 15-20 minutes or until tender. , In a small bowl, combine the remaining ingredients. Drain potatoes; add butter mixture and toss gently.

SPICY PORK CHOPS WITH HERBED ROASTED NEW POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a bowl, stir together the garlic, cumin, ginger, cardamom seeds, lemon juice, salt, and black pepper. Spread the mixture on both sides of the pork chops, and refrigerate for at least 30 minutes (longer is better). Place the potatoes into a roasting dish, and drizzle with 1 tablespoon of olive oil; sprinkle with the oregano, thyme, rosemary, and parsley. Sprinkle with salt and black pepper.
• Roast the potatoes in the preheated oven until tender, 20 to 25 minutes.
• Heat 1 tablespoon of olive oil in a large heavy skillet over medium heat, and pan-fry the pork chops until browned on both sides, the meat is no longer pink inside, and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted into the center of a chop should read at least 145 degrees F (63 degrees C). Transfer the pork chops into the roasting dish with the potatoes, and bake until the thermometer reads 160 degrees F (70 degrees C), about 10 more minutes. Serve chops with potatoes.

BUTTERED AND HERBED NEW POTATOES

Steps:

• Place a pot of water on to boil.
• Heat a vegetable dish.
• Pop the potatoes into the boiling water with a pinch of crystallized salt (the parsley stalk and mint stalk can be added).
• Cover with a tightly fitting lid.
• Boil for 20 minutes on high heat.
• Drain and submerge in cold running water.
• Put them between your hands and the skin will come away easily.
• Melt butter in the bottom of a pan.
• Place potatoes in the pan, roll to coat with butter, and cover with a clean cloth.
• Place over the lowest heat, using a heat pad to deflect direct contact, until potatoes are ready to serve.
• Wash the mint and parsley and chop (Can be done earlier unless you wish to boil the stalks with the potatoes).
• Remove the cloth and dust with the chopped mint and parsley.
• Place in the vegetable dish and serve.
• Enjoy!

LEMONY CHICKEN SKEWERS, HERBED NEW POTATOES & APPLE COLESLAW

Steps:

• If you are using wooden skewers, soak them in water for 10 mins. Heat the grill to high and place a non-stick baking tray beneath it. In a large bowl, mix the marinade ingredients, then add the chicken, turning it to ensure it is thoroughly coated. Cover and set aside.
• Put the potatoes in a large pan of boiling water and cook until a fork easily pierces them - about 12 mins. Meanwhile, mix the oil and herbs in a small bowl.
• While the potatoes are cooking, make the dressing for the coleslaw. Mix together the crème fraiche, mustard and lemon in a large bowl. Add all the vegetables and the apple, and stir well.
• Drain the potatoes and return them to the pan. Pour the herb mixture over them, stir gently to mix, cover to keep warm and set aside.
• Finally, divide the chicken between 4 skewers and place on the hot baking tray, spooning excess marinade over the chicken. Put the tray under the grill and cook for 6-8 mins, turning the skewers every 2 mins or so to ensure even cooking. Cut open a piece of chicken to ensure it's cooked through. Serve with the potatoes and coleslaw, reserving half the coleslaw for Smoked mackerel platter (see 'goes well with').

HERBED NEW POTATOES (ADAPTED FROM THE BAREFOOT CONTESSA)

Steps:

• Melt the butter in a large heavy bottomed pot.
• Add the whole potatoes, salt and pepper and toss well.
• Cook tightly covered 20 to 30 minutes over low-heat until fork tender. Don't overcook! (check at 20 minutes).
• Shake the pot several times to prevent the potatoes from sticking to the bottom or burning. *Don't remove the lid.
• Turn the heat off and keep the lid on for another 5 minutes.
• Toss gently with herbs and serve hot.
• Enjoy!

GLAZED BEEF TENDERLOIN WITH HERBED NEW POTATOES

Steps:

• In shallow glass or plastic dish, mix steak sauce and brown sugar; reserve 2 tablespoons sauce. Add beef to remaining sauce (about 1/4 cup); turn to coat. Cover and refrigerate, turning beef 2 or 3 times, at least 1 hour but no longer than 24 hours.
• Heat gas or charcoal grill.
• In 2-quart microwavable casserole, place potatoes and water; cover. Microwave on High 3 to 5 minutes or until potatoes are just tender. Place potatoes on sheet of heavy-duty foil. Spray potatoes with cooking spray; sprinkle with rosemary, thyme and paprika. Wrap securely in foil.
• When grill is heated, place beef and packet of potatoes on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 7 minutes. Turn beef and potatoes; brush reserved sauce over beef. Cover and grill about 6 to 8 minutes longer for medium beef doneness; remove from heat. Sprinkle salt and pepper over potatoes.

HERBED NEW POTATOES

Steps:

• Peel 1/2-inch strip around the center of each potato and immediately place potatoes in medium saucepan of cold water.
• Add enough additional water to the saucepan to cover the potatoes by 2 inches.
• Bring to a boil over medium-high heat.
• Boil until the potatoes are easily pierced by a fork but firm (20 minute approx.). Drain them.
• Do not overcook and cover to keep warm.
• Place the butter in a microwave-safe bowl and microwave on HIGH until melted.
• Stir in minced parsley and chives.
• Pour the butter mixture over the potatoes and toss to coat.
• Spoon the potatoes into a serving bowl and serve immediately.
• You can also sprinkle with chopped, cooked bacon and finely minced green onions.

HERBED NEW POTATOES

Steps:

• Pour water in a 3-quart saucepan. Add potatoes, bay leaves, peppercorns, butter, parsley and salt. Cover and simmer for 25 minutes or until fork tender.

HERBED ROASTED NEW POTATOES RECIPE - (4.3/5)

Steps:

• Place cut potatoes into a bowl with the rest of the ingredients. Toss to mix well. Place seasoned potatoes on a sheet tray and bake for 25 minutes until potatoes are tender.

GLAZED BEEF TENDERLOIN WITH HERBED NEW POTATOES

Steps:

• 1. Mix steak sauce and brown sugar in shallow glass or plastic dish reserve 2 tablespoons sauce. Add beef to remaining sauce (about 1/4 cup) turn to coat with sauce. Cover and refrigerate, turning beef 2 or 3 times, at least 1 hour but no longer than 24 hours. 2. Spray grill rack with cooking spray. Heat coals or gas grill for direct heat. 3. Place potatoes and water in 2-quart microwavable casserole. Cover and microwave on High 3 to 5 minutes or until potatoes are just tender. Place potatoes on sheet of heavy-duty aluminum foil. Spray potatoes with cooking spray sprinkle with rosemary, thyme and paprika. Wrap securely in foil. 4. Grill beef and potatoes uncovered 4 to 6 inches from medium heat 7 minutes. Turn beef and potatoes brush reserved sauce over beef. Grill about 6 minutes longer for medium beef doneness remove from heat. Sprinkle salt and pepper over potatoes. To Broil: Marinate beef and microwave potatoes as directed. Spray potatoes with cooking spray sprinkle with rosemary, thyme and paprika, but do not wrap in foil. Set oven control to broil. Place beef and potatoes on rack in broiler pan. Broil with tops 4 to 6 inches from heat 8 minutes. Turn beef and potatoes brush reserved sauce over beef. Broil about 7 minutes longer for medium beef doneness. NUTRITION INFORMATION 1 Serving Calories 260 (Calories from Fat 65) Fat 7g (Saturated 3g) Cholesterol 55mg Sodium 660mg Carbohydrate 28g (Dietary Fiber 2g) Protein 23g % DAILY VALUE: Vitamin A 2% Vitamin C 10% Calcium 2% Iron 18% DIET EXCHANGES: 2 Starch, 2 Lean MeatFrom "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

BONNIE'S HERBED NEW POTATOES

Steps:

• 1. PREPARE THE POTATOES If the potatoes are large, quarter or cut them in half. If they are small, peel a strip of peeling from around the potato, leaving the rest of the skin on. Place in a sauce pan and cover with water, bring to a boil, lower heat to simmer for about 20 minutes or until done but not falling apart.
• 2. MAKE THE SAUCE In a small bowl, combine all the remaining ingredients and mix well. Set aside.
• 3. SERVE Drain the hot potatoes, add the sauce and toss gently and place in a serving bowl. Enjoy!

GRILLED HERBED NEW POTATOES

Steps:

• Heat coals or gas grill for direct heat. In large bowl, mix oil, parsley, 1 tablespoon rosemary, 1/2 teaspoon lemon pepper and the salt. Add potatoes; toss to coat. Place potatoes in grill basket (grill "wok").
• Cover and grill potatoes over medium heat 10 to 15 minutes, shaking basket or stirring potatoes occasionally, until tender.
• In small bowl, mix all sauce ingredients. Serve with potatoes.

CRISPY HERBED NEW POTATOES

Steps:

• Preheat oven to 350 degrees. Place potatoes in a roasting pan, add olive oil, herbs, garlic, pepper, and salt. Start with 2 TB oil, add more if necessary. Cook for 1 hour.

HERBED NEW POTATOES

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. Read more at: http://www.foodnetwork.com/recipes/ina-garten/herbed-new-potatoes-recipe.html?oc=linkback

HERBED NEW POTATOES

Steps:

• Wash potatoes to remove all dirt. Leave skins on, cut in half.
• Place potatoes in medium sauce pan , cover with water. Add garlic, bullion, onion. Bring water to boil, cook potatoes until tender.
• Drain potatoes. In hot saucepan melt butter until bubbly, add dill. Add potatoes and toss gently. Salt and pepper to taste. Serve immediately. These are especially good with a fresh spring salad or pan fried trout.
• You can use whatever your favorite herb is; rosemary, sage, thyme, lavender. I recommend only one herb at a time. Instead of cooking the onion with the potatoes, you can add minced green onion or scallions to the butter and leave out the herb.