Best Tiny Baked Potatoes With Chervil Cream Recipes

ROASTED MINI POTATOES

Roasted Mini Potatoes image

Quick and easy side dish for weeknights.

Provided by Karen Kelly

Categories Dinner

Time 30m

Number Of Ingredients 6

Ingredients

1 lb tiny potatoes, mine are from Trader Joes
4 tbsp olive oil
3 cloves of garlic, chopped
1 tsp kosher salt
1/2 tsp pepper
1/4 cup parmesan cheese

Steps:

preheat oven to 450°
wash 1 lb. teeny tiny potatoes and pat dry
slice bigger ones in half (optional)
put in a bowl and toss with 3-4 tbsp olive oil, 3 garlic cloves (I buy the jarred ones), 1 tsp kosher salt, 1/2 tsp pepper
place on a baking sheet and cook for about 20 minutes
sprinkle with parmesan cheese and serve immediately

Nutrition Facts : Calories 159 kcal, Carbohydrate 13 g, Protein 3 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 459 mg, Fiber 1 g, ServingSize 1 serving

ROASTED BABY POTATOES

Roasted Baby Potatoes image

Quick and easy recipe for roasted baby potatoes. Bake them at the same time as you cook your main dish! Can also be used as a quick appetizer! These were so good you don't even need butter or salt to taste. Made the mistake of having them done before the main dish and they were almost all gone by the time dinner started!

Provided by Jenny

Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes

Time 25m

Yield 4

Number Of Ingredients 5

Ingredients

1 (24 ounce) bag unpeeled golden baby potatoes
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon chopped fresh rosemary, or to taste
sea salt and freshly ground black pepper to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Combine potatoes, olive oil, garlic, rosemary, sea salt, and pepper in a bowl. Toss until potatoes are covered and garlic is evenly distributed. Transfer to a rimmed baking sheet.
Bake on the bottom rack of the preheated oven, shaking every 5 minutes to prevent burning, until fork-tender, about 20 minutes.

Nutrition Facts : Calories 193 calories, Carbohydrate 30.2 g, Fat 6.9 g, Fiber 3.8 g, Protein 3.5 g, SaturatedFat 1 g, Sodium 90.6 mg, Sugar 1.3 g

POTATOES BAKED IN CREAM

Potatoes Baked in Cream image

This recipe should be baked and served in individual casserole dishes. This is a very rich recipe and not intended for those on low-cal diets. If making in one large casserole, be sure not to layer the potatoes too thickly. Brought to you from Inn at Little Washington.

Provided by Bev I Am

Categories Potato

Time 32m

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

1/2 medium onion, thinly sliced
4 idaho potatoes
1 tablespoon butter
3 cups heavy cream
1 pinch of freshly grated nutmeg
salt & freshly ground black pepper

Steps:

Peel onion as thinly as possible.
Peel the potatoes and slice as evenly as possible, about 1/8" thick.
In a 4 quart heavy-bottomed saucepan, melt the butter over medium heat.
Add the onion slices.
Stir with a wooden spoon and cook until the onions are wilted and translucent.
Add the cream and bring to a boil.
Add the potatoes, folding them into the cream with a rubber spatula to make sure each slice is well coated.
Add nutmeg and season with salt and pepper.
Simmer until the cream begins to thicken and the potatoes are almost tender.
They should still have some resistance to the bite.
**(Recipe can be completed to this stage well in advance. If you are not ready to proceed with serving the potatoes, remove them from the pan and store in a covered container in the refrigerator).
Preheat the oven to 375 degrees F.
In 6-8 shallow, oven-proof gratin dishes, OR individual casseroles, OR in one large Pyrex baking dish, spoon a layer of potatoes and cream mixture about 1 inch deep.
(It is not necessary to grease the dishes first).
**The casseroles can be assembled to this point well in advance of baking.
The potatoes will not discolor since they are already partially cooked.
Bake in the upper third of the oven at 375 degrees for 12-15 minutes, or until the tip of a knife slides easily into the potatoes and they are golden brown on top.
Serves 6-8.