Best Red Potatoes With Butter And Chives Recipes

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BOILED POTATOES WITH CHIVES



Boiled Potatoes with Chives image

Simple but very good. Substitute new potatoes for the red if you prefer.

Provided by TerryWilson

Categories     Side Dish     Potato Side Dish Recipes

Time 25m

Yield 4

Number Of Ingredients 4

3 tablespoons unsalted butter, softened
2 pounds very small red potatoes, scrubbed
salt and ground black pepper to taste
3 tablespoons finely chopped fresh chives

Steps:

  • Place butter in a serving bowl.
  • Place potatoes into a large pot and cover with salted water by 1 inch; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and cool until potatoes can be handled; cut potatoes in half.
  • Place potatoes into serving bowl with butter, season with salt and black pepper, and toss with chives until potatoes are coated.

Nutrition Facts : Calories 235.9 calories, Carbohydrate 36.2 g, Cholesterol 22.9 mg, Fat 9 g, Fiber 3.9 g, Protein 4.5 g, SaturatedFat 5.6 g, Sodium 14.9 mg, Sugar 2.3 g

CRISP SAUTéED RED POTATOES RECIPE



Crisp Sautéed Red Potatoes Recipe image

I love new baby red potatoes. They're simple to prepare and you don't need much to make them delicious. You don't even need to bother with peeling the skin. Actually the thin skins are delicious; crisp with a sprinkling of course salt. Mmmm.

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 25m

Number Of Ingredients 6

1 1/2 lbs small red potatoes (cut in half or quartered to make 3/4-inch thick pieces)
1 Tbsp unsalted butter
2 Tbsp olive oil
Salt (preferably kosher or sea salt, to taste)
Black pepper (freshly ground, to taste)
2 Tbsp chives or green onion (chopped, plus more to garnish)

Steps:

  • Heat a large skillet over medium heat and add 1 Tbsp butter and 2 Tbsp olive oil. Once butter is melted and hot, arrange potatoes in the skillet, cut-side-down in one layer. Cook uncovered and undisturbed 8-10 minutes or until golden brown crust forms on the bottoms.
  • Turn potatoes then cover and cook another 5 minutes or until golden brown on the second side, you'll hear it spit and splatter under the lid; just be careful when you first lift of the lid as juices from the lid can dribble into the pan and splatter. Keep the wee ones away from the stove. In hind sight, a dutch oven with taller walls might have been a better choice to cook these.
  • Turn the potatoes again, cover and cook another 5 minutes or until you can easily pierce potatoes with a knife. Remove from heat and sprinkle with salt & pepper (I used about 3/4 tsp salt and 1/8 tsp pepper), toss with 2 Tbsp chives. Sprinkle with more fresh chives just before serving and enjoy.

BUTTERY RED POTATOES



Buttery Red Potatoes image

As my grandparents have always called them, "new" potatoes. Sliced red potatoes boiled and then covered in butter sauce. Simple and quick.

Provided by mysonshine

Categories     Potato

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 5

5 -10 small red potatoes (amount varies according to your preference or the number of people who will be eating)
2 tablespoons butter (again, amount varies) or 2 tablespoons margarine (again, amount varies)
chives (enough to sprinkle on top of potatoes)
salt and pepper
6 cups water (enough to cover potatoes and allow to boil)

Steps:

  • Bring water to a boil as you slice potatoes thick or thin, leaving the skin on. (I keep my slices "potato chip shaped" and not too thin!).
  • Boil potatoes until tender (when a fork can be inserted with ease), about 15-20 minutes.
  • Drain in colander.
  • Place potatoes in a big bowl and add plenty of butter/margarine. (I use at least 2-3 tablespoons maybe more, depending on number of potatoes used and whatever our mood happens to be!).
  • Then sprinkle chives on top of potatoes to taste and for a little more color.
  • *Add salt and pepper to taste.
  • *Can add some bacon bits and shredded cheese on top or mixed if you like. I haven't ever tried that, but sounds like it might be good.

GARLIC CHIVE RED POTATOES



Garlic Chive Red Potatoes image

I made these tonight from a recipe found here on Zaar, but after changing enough of it, thought I would post how I made them. I am sure that you could use any other small potatoes, I just had red potatoes on hand!

Provided by LDSMom128

Categories     Potato

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 lb red potatoes
1/3 cup butter, melted
3 large garlic cloves, crushed through a garlic press
2 tablespoons dried chives
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Wash the potatoes well and slice them halfway. If they are large enough, slice them in half again. Lay all the slices in a large baking pan.
  • Sprinkle the potatoes well with the seasonings.
  • Melt the butter. Crush the garlic cloves into the melted butter and stir them well in the butter. Let them sit for about 30 seconds or so.
  • Drizzle the garlic butter over the potatoes well and incorporate them all.
  • Bake in the uncovered dish for about 40 minutes or so, until they are tender and golden brown.

Nutrition Facts : Calories 222.9, Fat 15.5, SaturatedFat 9.8, Cholesterol 40.6, Sodium 697.8, Carbohydrate 19.4, Fiber 2.1, Sugar 1.2, Protein 2.6

PARMESAN CHIVE SMASHED POTATOES



Parmesan Chive Smashed Potatoes image

Provided by Ina Garten

Categories     side-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 6

1 pound mixed small Yukon Gold and red new potatoes, scrubbed
Kosher salt and freshly ground black pepper
3 tablespoons good olive oil
1/2 cup freshly grated Parmesan cheese
2 tablespoons minced fresh chives
Fleur de sel or sea salt

Steps:

  • Preheat the oven to 400 degrees.
  • Place the potatoes and 1 tablespoon salt in a large saucepan and add enough water to cover the potatoes. Bring to a boil, reduce the heat, and simmer for 17 to 20 minutes, until the potatoes are tender when pierced with a skewer. Drain the potatoes and place on a sheet pan. With a potato masher or metal measuring cup, press each potato until it's about 1/2 inch thick (they will be messy). Toss the potatoes with the olive oil, 1 teaspoon salt, and 3/4 teaspoon pepper.
  • Roast the potatoes for 25 to 30 minutes, turning once, until the skins have become nicely browned. Sprinkle the potatoes with the Parmesan cheese and roast for another 2 to 3 minutes, just until the cheese melts. Sprinkle the potatoes with the chives and fleur de sel and serve hot.

SALT POTATOES WITH BUTTER AND CHIVES



Salt Potatoes with Butter and Chives image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 4

1 1/2 pounds petite tri-colored or gold potatoes
1 cup kosher salt
1/2 cup (1 stick) unsalted butter, melted
2 tablespoons chopped fresh chives

Steps:

  • Bring potatoes, salt and 6 cups water to a boil in a 4-quart saucepan over medium-high heat, stirring occasionally to ensure the salt has dissolved. Lower to a simmer, then cook until potatoes are tender, 18 to 20 minutes.
  • Pour the water and potatoes into a colander in the sink and leave to air-dry for 5 minutes; you will see the salt start to form on the outside of the potatoes.
  • Transfer the potatoes to a serving dish, then pour the melted butter and sprinkle the chives over the top. Toss together, then serve immediately.

LEMON RED POTATOES



Lemon Red Potatoes image

Butter, lemon juice, parsley and chives enhance this simple side dish. I usually prepare these potatoes when I'm having company. Since they cook in the slow cooker, there's plenty of room on the stove for other dishes. -Tara Branham, Austin, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 2h35m

Yield 6 servings.

Number Of Ingredients 7

1-1/2 pounds medium red potatoes
1/4 cup water
1/4 cup butter, melted
3 tablespoons minced fresh parsley
1 tablespoon lemon juice
1 tablespoon minced chives
Salt and pepper to taste

Steps:

  • Cut a strip of peel from around the middle of each potato. Place potatoes and water in a 3-qt. slow cooker. Cover and cook on high until tender, 2-1/2 to 3 hours (do not overcook); drain. , In a small bowl, combine the butter, parsley, lemon juice and chives. Pour over the potatoes and toss to coat. Season with salt and pepper.

Nutrition Facts : Calories 150 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 85mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein.

BUTTERY RED POTATOES WITH CHIVES



Buttery Red Potatoes with Chives image

I love making jaw dropping side dishes to compliment my main course's. This red potato recipe just about sets the scene for many of my main courses including my Herb Crusted Pork Chops(http://www.justapinch.com/recipes/main-course/pork/herb-crusted-pork-chops.html?p=28) and my all time favorite, Apple Sage Pork Ribs (recipe soon...

Provided by Elizabeth Lancaster

Categories     Other Side Dishes

Time 35m

Number Of Ingredients 4

2 lb red potatoes, small
1 stick butter
4 Tbsp fresh chives
dash(es) salt and pepper

Steps:

  • 1. Bring a medium sized pot to a boil !
  • 2. Wash and cut potatoes in half, place in boiling water, boil for 15mins, Drain.
  • 3. While potatoes are in the strainer, place the butter into the hot pan, and melt, replace potatoes back into their original pan, add chives and salt and pepper.
  • 4. Replace lid and hold firmly on the pot, flipping the pot back and forth in the pan, so the butter and seasonings cover and coat every last potato. Place potatoes in a serving dish ( or simply leave in the pot, less dishes anyways) and Serve immediately,I hope this side dish makes its way to your table very soon! Enjoy!! Tip** can change this side dish up some what, can add Bacon,*lets face it, what could go wrong with bacon!* and or minced garlic(add to the water while boiling potatoes, or add garlic powder to the finished product (1/2 tsp)

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