Best Herbed Potato Turnovers Recipes

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HERBED POTATOES



Herbed Potatoes image

No one will ever suspect that this rosemary-seasoned side dish starts with canned potatoes. "Fast ideas are a big part of my recipe file, and these buttery potatoes are a favorite," writes Jane Symens of Anchor Point, Alaska.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 3 servings.

Number Of Ingredients 6

1 can (15 ounces) whole potatoes, drained
3 tablespoons butter, melted
2 teaspoons minced fresh parsley
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
Dash garlic salt

Steps:

  • In a large ungreased 2-qt. baking dish, combine all of the ingredients. Bake, uncovered, at 350° for 15-20 minutes or until heated through, stirring occasionally.

Nutrition Facts :

HERBED NEW POTATOES



Herbed New Potatoes image

Provided by Ina Garten

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 5

4 tablespoons (1/2 stick) unsalted butter
2 1/2 pounds small white or Yukon gold potatoes, scrubbed but not peeled
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons chopped mixed fresh green herbs, such as parsley, chives, and dill

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.

CRISPY SMASHED HERBED POTATOES



Crispy Smashed Herbed Potatoes image

Golden brown and buttery, these spuds live up to their tantalizing name. A sprinkle of fresh herbs when they're hot out of the oven maximizes the flavor...and the pretty. -Althea Dye, Howard, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 4 servings.

Number Of Ingredients 7

12 small red potatoes (about 1-1/2 pounds)
3 tablespoons olive oil
1/4 cup butter, melted
3/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons minced fresh chives
1 tablespoon minced fresh parsley

Steps:

  • Preheat oven to 450°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain., Drizzle oil over the bottom of a 15x10x1-in. baking pan; arrange potatoes over oil. Using a potato masher, flatten potatoes to 1/2-in. thickness. Brush potatoes with butter; sprinkle with salt and pepper., Roast until golden brown, 20-25 minutes. Sprinkle with chives and parsley.

Nutrition Facts : Calories 292 calories, Fat 22g fat (9g saturated fat), Cholesterol 31mg cholesterol, Sodium 543mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.

TUNISIAN POTATO TURNOVERS



Tunisian Potato Turnovers image

For Hanukkah, it is traditional to eat oil-rich foods in honor of the miracle of the Temple lamp. This mashed potato-filled pastry is easy to put together using egg roll wrappers. Adapted from a recipe in Joyce Goldstein's cookbook, Saffron Shores.

Provided by SharleneW

Categories     Potato

Time 1h

Yield 12-16 appetizer servings, 48 serving(s)

Number Of Ingredients 12

1 lb russet potato, peeled and cut into 1 inch chunks
1 onion, peeled and chopped
2 cloves garlic, peeled and minced
1 tablespoon olive oil
3 tablespoons minced parsley
3 tablespoons minced fresh cilantro
1 tablespoon drained capers, rinsed and coarsely chopped
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 large egg, separated
12 egg roll wraps (6-inch squares)
vegetable oil (for frying)

Steps:

  • Boil potatoes in salted water until they mash easily, about 15 minutes.
  • Drain and mash with potato masher until smooth.
  • In small frying pan over medium heat, stir onion and garlic in oil until onion is very limp, about 10 minutes.
  • Cook slowly--reduce heat if it starts to brown.
  • When onions are soft, stir in potatoes, parsley, cilantro, capers, salt and pepper.
  • In a small bowl, beat egg yolk to blend; add to potato mixture and mix well.
  • In another small bowl, beat egg white to blend.
  • Cut egg egg roll wrapper into four squares (keep covered with plastic wrap until ready to use or it will dry out).
  • Place about 1 1/2 teaspoons potato mixture in the center of each square.
  • Brush edges lightly with egg white.
  • Fold each square diagionally over filling to form a triangle; pinch edges to seal.
  • Pour 2 inches of oil into a heavy 5-quart pan over medium heat.
  • When oil reaches 375 degrees F, using a slotted spoon or a mesh basket and working in batches of 6 to 12 (cook only what will fit easily in one layer) lower pastries into oil.
  • Fry until golden brown, turning once, 3 to 5 minutes total.
  • Transfer to paper towel-lined baking sheets to a 200 degree F oven and keep warm up to 30 minutes.
  • Allow oil to return to 375 degrees F before you put in next batch.

Nutrition Facts : Calories 35.9, Fat 0.5, SaturatedFat 0.1, Cholesterol 5.1, Sodium 101.8, Carbohydrate 6.6, Fiber 0.4, Sugar 0.2, Protein 1.1

HERBED POTATO TURNOVERS



Herbed Potato Turnovers image

This is a vegetarian main dish that can be frozen and reheated in your microwave for a quick healthy alternative to the freezer section variety in your grocery.

Provided by TishT

Categories     Potato

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 13

1 teaspoon dry yeast
2 1/4 cups bread flour
1 teaspoon dried thyme leaves
1 teaspoon dried rosemary
1/2 teaspoon salt
1/4 cup nonfat yogurt
3/4 cup water
2 cups red potatoes, diced
1 (10 ounce) box frozen peas
1/2 onion, diced
1 1/2 tablespoons curry powder
salt and pepper
2 cloves garlic, minced

Steps:

  • Place all dough ingredients in bread machine and process on dough setting.
  • When done, flour a board and your hands and divide the dough into 8 pieces.
  • Flatten each piece into a 6" circle, about 1/4" to 1/8" thick.
  • Place several Tbs of filling in the center and pinch dough closed around it.
  • (Use your dough press if you have it) Place seam side down on nonstick baking pan.
  • Dust it with flour.
  • Let rise for 15 minutes.
  • Bake for 30 minutes in preheated 400F oven.
  • Should be golden brown when done.

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