GARLIC DILL NEW POTATOES
Potatoes are tossed in a garlicky dill butter before being served in this fantastic side dish.
Provided by kelcampbell
Categories Side Dish Potato Side Dish Recipes
Time 20m
Yield 5
Number Of Ingredients 5
Steps:
- Place the potatoes in a steamer basket, and set in a pan over an inch of boiling water. Cover, and steam for about 10 minutes, until potatoes are tender but not mushy.
- In a small bowl, stir together the butter, dill, garlic, and salt. Transfer the potatoes to a serving bowl, and pour the seasoned butter over them. Toss gently until they are well-coated.
Nutrition Facts : Calories 329.8 calories, Carbohydrate 62.1 g, Cholesterol 18.3 mg, Fat 7.2 g, Fiber 5.6 g, Protein 5.9 g, SaturatedFat 4.5 g, Sodium 178.3 mg, Sugar 3.1 g
MASHED POTATOES WITH DILL
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Place 2 pounds small red potatoes and 4 smashed garlic cloves in a pot; cover with salted water. Bring to a boil, then simmer until tender, 15 to 20 minutes. Reserve 1 cup cooking water; drain. Mash the potatoes with 1¿2 cup each cooking water and buttermilk, 3 tablespoons butter, 2 tablespoons chopped dill and 2 sliced scallions, adding the remaining cooking water as needed. Season with salt and pepper.
CRISPY GARLIC SMASHED POTATOES
These buttery, crispy, easy-to-make potatoes will make repeat appearances at your dinner table for special occasions and everyday meals.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h25m
Yield 10
Number Of Ingredients 6
Steps:
- Heat oven to 450°F. Spray 18x13-inch rimmed pan with cooking spray.
- In 5-quart Dutch oven, mix potatoes and broth; heat to boiling over high heat. Reduce heat to low; simmer 30 to 35 minutes or until potatoes are tender when pierced with fork; drain, reserving broth for another use if desired. Shake pan with potatoes over low heat to dry. Remove from heat.
- In small bowl, mix melted butter and garlic. Pour 1/4 cup of the butter mixture over potatoes; toss to coat thoroughly. Place potatoes in pan. Use bottom of glass or measuring cup to flatten each potato to about 1/2-inch thickness. Drizzle top with remaining butter mixture; season with salt.
- Bake 35 to 40 minutes, turning once, until browned and crispy. Transfer to serving platter; sprinkle with chives.
Nutrition Facts : Calories 350, Carbohydrate 59 g, Cholesterol 25 mg, Fat 2, Fiber 6 g, Protein 7 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 3 g, TransFat 0 g
GARLIC ROASTED POTATOES
Ina Garten's Garlic-Roasted Potatoes from Food Network's Barefoot Contessa make the perfect classic side dish for any meal.
Provided by Ina Garten
Categories side-dish
Time 1h10m
Yield : 8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
- Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.
CRISPY SMASHED POTATOES WITH GARLIC AND ZA'ATAR
Crisp on the outside and soft and fluffy on the inside, these smashed potatoes are best served immediately with a good drizzle of garlicy olive oil, za'atar and herbs! Serve as a side dish to a protein or as an appetizer with your favorite dipping sauce (I like tzatziki with these)
Provided by Suzy Karadsheh
Categories Side Dish
Time 1h30m
Number Of Ingredients 8
Steps:
- Heat the oven to 400 degrees F and adjust a rack in the center.
- Boil the potatoes. Bring a large pot of water (about 2 quarts) to a boil. Season generously with kosher salt (about 1 tbsp), add the baking soda and potatoes. Stir. Let the water return to a boil, then reduce to a simmer, and cook until tender and you can easily insert a knife in the potatoes (about 10 to 15 minutes after the water had returned to a boil)
- Drain. Using a colander, drain the potatoes and let them sit in the colander for 5 to 10 minutes to dry.
- Smash and steam dry the potatoes. Arrange the potatoes on a large, lightly oiled sheet pan. Using the back of a fork or a potato masher, lightly smash the potatoes making sure to keep them in one piece. The thinner you smash them, the crispier they will be. Let the potatoes sit to dry for another 5 to 10 minutes.
- Season the potatoes with a pinch of kosher salt and drizzle with extra virgin olive oil, making sure all the potatoes get some of the oil.
- Roast. Roast on the middle rack of your heated oven for about 45 to 50 minutes or until the potatoes are golden brown and crispy (the rough edges will be charred).
- Make the olive oil garlic sauce. While the potatoes are roasting, in a small mixing bowl, combine ¼ cup extra virgin olive oil with the parsley, za'atar, and garlic.
- Season and serve. When the potatoes are ready, remove them from the oven and transfer to a serving platter. Drizzle the olive oil and za'atar mixture all over. And finish with the chopped green onions. Enjoy as soon as possible!
Nutrition Facts : ServingSize 1 baby potato, Calories 39.4 kcal, Carbohydrate 5.3 g, Protein 0.6 g, Fat 1.8 g, SaturatedFat 0.3 g, Sodium 19.9 mg, Fiber 0.7 g, Sugar 0.3 g, UnsaturatedFat 1.3 g
BASIL GARLIC MASHED POTATOES
Provided by Marian Burros
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Scrub potatoes, but do not peel them. Cook in water to cover, with garlic, until tender, about 10 minutes. Mash potatoes, still unpeeled, in a food mill or with a mashing tool; pick out and discard large pieces of skin. Stir in the basil and buttermilk; season with salt and pepper, and serve. (Potatoes can be made in advance and refrigerated. Before serving, put potatoes in glass dish, cover with plastic wrap and reheat in microwave oven for 4 to 6 minutes on high setting. Stir once or twice while reheating. If potatoes become too dry, stir in a little buttermilk.)
Nutrition Facts : @context http, Calories 208, UnsaturatedFat 0 grams, Carbohydrate 44 grams, Fat 1 gram, Fiber 5 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 688 milligrams, Sugar 5 grams
CREAMY MASHED POTATOES WITH DILL
Provided by Marian Burros
Categories easy, side dish
Time 30m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Scrub the potatoes, and cook, with the garlic, in a covered pot in water that covers them for about 20 minutes, or until they are tender.
- Chop the dill, and place in a serving bowl with the buttermilk and salt.
- When the potatoes are cooked, drain and put them, with the garlic, through a food mill over the buttermilk bowl, or mash by hand in the bowl. Mix and serve.
Nutrition Facts : @context http, Calories 204, UnsaturatedFat 0 grams, Carbohydrate 44 grams, Fat 1 gram, Fiber 5 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 276 milligrams, Sugar 5 grams
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