Best New Potatoes With Garlic And Herbs Recipes

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HERBED GARLIC POTATOES



Herbed Garlic Potatoes image

My mom cooks from scratch and rarely uses a recipe. That's how I learned-a pinch of this, a dash of that. But it was actually my dad who invented the basis for this recipe. The potatoes fit any kind of meal from fancy to burgers-and everyone asks me for the recipe. -Sherry DesJardin, Fairbanks, Alaska

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 9

15 small red potatoes (about 2 pounds), cut in half
1/3 cup butter, cubed
1/4 cup minced fresh parsley
2 tablespoons minced chives
1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
2 to 3 garlic cloves, minced
3 bacon strips, cooked and crumbled
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain well. , In a large skillet, melt butter. Add the parsley, chives, tarragon and garlic; cook and stir over low heat for 1-2 minutes. Add the potatoes, bacon, salt and pepper; toss to coat. Cook until heated through, about 5 minutes.

Nutrition Facts : Calories 145 calories, Fat 9g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 269mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.

GARLIC DILL NEW POTATOES



Garlic Dill New Potatoes image

This New Potato side dish is full of garlic, fresh dill, and creamy butter!

Provided by Holly Nilsson

Categories     Side Dish

Time 25m

Number Of Ingredients 5

1 ½ pounds new potatoes (or baby potatoes)
4 cloves garlic
2 tablespoons butter
1 tablespoon fresh dill (minced)
salt & pepper (to taste )

Steps:

  • Wash potatoes and cut in half if larger than bite-sized.
  • Peel garlic cloves and slice each clove into 2-3 slices.
  • Bring a large pot of salted water to a boil. Add potatoes and garlic.
  • Boil until potatoes are tender when poked with a fork, about 12-14 minutes.
  • Drain potatoes & garlic well and place in a bowl.
  • Stir in butter and dill and season with salt & pepper to taste.

Nutrition Facts : Calories 186 kcal, Carbohydrate 31 g, Protein 4 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 61 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving

CRUSHED NEW POTATOES



Crushed New Potatoes image

Crushed new potatoes with herbs make a wonderful side dish. They're boiled until they're soft and tender, then baked in the oven with all the seasonings until they're crunchy and crispy from the outside, but still have very creamy centres.

Provided by Diana

Categories     Side Dish

Time 30m

Number Of Ingredients 6

1 pound (450 grams) baby potatoes
2 tablespoons olive oil
1 clove garlic (crushed)
1 teaspoon parsley or basil
½ teaspoon ground black pepper
½ teaspoon salt

Steps:

  • Boil slightly salted water, then throw your baby potatoes into the pot. Leave them to cook for 15-20 minutes or until they're cooked through and soft.
  • Grease your baking tray with olive oil, and get the potatoes out of the pot and onto the baking tray.
  • Lightly crush the potatoes with a fork or a potato masher, but make sure not to over do it as you don't want really flat pieces of potato all over your baking sheet.
  • Using the excess olive oil on the baking tray, light brush the potatoes with the olive oil.
  • Season with freshly ground black pepper, and sea salt.
  • Sprinkle with either dried or fresh herbs and garlic.
  • Bake in the oven for 10-15 more minutes at 200°C (392°F). The baking time depends on the size of your potatoes, so keep checking on them as they bake.
  • Served Immediately.

Nutrition Facts : Calories 136 kcal, Carbohydrate 15 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Sodium 303 mg, Fiber 3 g, ServingSize 1 serving

EASILY THE BEST GARLIC HERB ROASTED POTATOES RECIPE BY TASTY



Easily The Best Garlic Herb Roasted Potatoes Recipe by Tasty image

Here's what you need: russet potatoes, baking soda, salt, olive oil, garlic, fresh rosemary, black pepper, salt, pepper, fresh parsley leaf

Provided by Merle O'Neal

Categories     Breakfast

Yield 5 servings

Number Of Ingredients 10

13 russet potatoes, cut into 1-inch (2 1/2 cm) pieces
1 teaspoon baking soda
1 teaspoon salt
¼ cup olive oil
2 tablespoons garlic, minced
2 tablespoons fresh rosemary, or fresh thyme, finely chopped
1 teaspoon black pepper
salt, to taste
pepper, to taste
1 small handful fresh parsley leaf, minced to garnish

Steps:

  • Fill a large pot with water and boil. Add salt, baking soda, and potatoes, and stir.
  • Return to a boil, reduce to a simmer, and cook for 10 minutes after returning to a boil. A fork should easily pierce the potato pieces by the end. Drain and let sit one minute while moisture evaporates.
  • Combine olive oil, rosemary (or thyme), garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Stir constantly until garlic just begins to turn golden, about 2-3 minutes.
  • Immediately strain oil through a fine-mesh strainer over the potatoes. Add salt and pepper to taste, and mix.
  • Shake the pot that the potatoes are in so that they slam against all sides of the pot, this will loosen the outer layer of the potatoes to form a mashed layer around each potato piece.
  • Preheat oven to 425°F (220°C).
  • Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly.
  • Transfer to oven and roast, without moving, for 30-35 minutes.
  • Using a thin, flexible metal spatula flip potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
  • Transfer potatoes to a large bowl and add the garlic-rosemary mixture (optional) and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 716 calories, Carbohydrate 143 grams, Fat 11 grams, Fiber 12 grams, Protein 13 grams, Sugar 6 grams

NEW POTATOES WITH GARLIC AND HERBS



New Potatoes With Garlic and Herbs image

Provided by Florence Fabricant

Categories     easy, side dish

Time 35m

Yield 2 servings

Number Of Ingredients 7

1 pound small new potatoes, scrubbed and quartered
1 tablespoon extra-virgin olive oil
3 large cloves garlic, finely minced
3 scallions, finely minced
1/2 tablespoon minced fresh chervil
1/2 tablespoon finely chopped flat-leaf parsley
Salt and ground black pepper

Steps:

  • Put the potatoes in a saucepan, cover with water and boil until tender, 10 to 15 minutes. Drain.
  • Heat the olive oil in a heavy nonstick skillet. Add the potatoes. Cook for a few minutes over medium-high heat, until the cut sides of the potatoes just begin to turn golden. Add the garlic and scallions. Cook a minute or so longer, until the garlic softens, then add the chervil and parsley.
  • Season to taste with salt and pepper and serve.

Nutrition Facts : @context http, Calories 255, UnsaturatedFat 6 grams, Carbohydrate 44 grams, Fat 7 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 619 milligrams, Sugar 2 grams

ROASTED BABY POTATOES WITH HERBS



Roasted Baby Potatoes with Herbs image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 6

1/2 pound small red-skinned potatoes (about 1 3/4-inch diameter), scrubbed
1/2 pound small white-skinned potatoes (about 1 3/4-inch diameter), scrubbed
1 tablespoon herbes de Provence, plus extra for garnish
3 cloves garlic, minced
1/4 cup extra-virgin olive oil, plus extra for drizzling
Salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Put the potatoes into a large bowl. In a small bowl, whisk the herbs, garlic, and oil together until blended, and then pour over the potatoes. Sprinkle generously with salt and pepper and toss to coat. Transfer the potatoes to a heavy large baking dish, spacing them evenly apart.
  • Roast the potatoes until they are tender and golden, turning them occasionally with tongs, about 1 hour. Transfer the roasted potatoes to a decorative platter and drizzle with extra-virgin olive oil and herbes de Provence, if desired. Serve hot or warm.

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

ROASTED GARLIC-HERB NEW POTATOES



Roasted Garlic-Herb New Potatoes image

Make and share this Roasted Garlic-Herb New Potatoes recipe from Food.com.

Provided by PalatablePastime

Categories     Potato

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 7

2 1/2 lbs small red potatoes, cut in half
1/4 cup olive oil
8 -12 cloves garlic, peeled (or more, if you love garlic)
2 teaspoons dried thyme
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 tablespoon chopped fresh parsley

Steps:

  • Preheat oven to 375 degrees F.
  • Fill a large pot with salted water and bring to a boil; add potatoes and garlic and bring back to a boil.
  • Reduce heat and cook for 10 minutes; drain well.
  • Arrange the potatoes and garlic on a baking pan and toss with the olive oil (have the potatoes cut side down so they brown nicely).
  • Sprinkle with the thyme, salt, and pepper.
  • Place in the preheated oven and bake for 20-25 minutes or until the potatoes are tender and cooked through.
  • Place on a serving platter or dish and garnish with parsley,.

Nutrition Facts : Calories 233.2, Fat 9.2, SaturatedFat 1.3, Sodium 400.4, Carbohydrate 34.8, Fiber 4.5, Sugar 1.5, Protein 4.2

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