BABY POTATOES WITH BUTTER & FRESH HERBS
This is a wonderful, elegant potato side dish that's not too rich so it's ideal to serve with rich mains like roasts, and light enough to serve with more delicate foods such as seafood (fish, prawns/shrimp, lobster, crab, mixed seafood platter!).It's a classic side dish you will see offered at fine dining restaurants as a less heavy potato side compared to things like Paris Mash (the world's richest mashed potatoes!).
Provided by Nagi
Categories Side Dish
Number Of Ingredients 7
Steps:
- Boil potatoes: Place potatoes in a large pot of cold tap water with 1 tbsp salt. Bring to a boil over high heat, then lower heat to medium so they're simmering gently (this stops skin splitting). Cook for 10 - 15 minutes until there's no resistance when pierced with a knife. Alternatively, steam the potatoes.
- Steam dry: Drain in colander then leave for a minute to let the potatoes steam dry (if wet, butter won't stick).
- Toss with butter: Transfer to a bowl, add salt, pepper and butter. Toss to melt and coat.
- Add herbs just before serving. Stir through, transfer to serving bowl and serve warm!
Nutrition Facts : Calories 181 kcal, Carbohydrate 32 g, Protein 4 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 477 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
BABY POTATOES WITH PARSLEY AND LEMON BUTTER
A simple and tasty side dish for meats, poultry, and fish.
Provided by Vicki Butts (lazyme)
Categories Potatoes
Time 40m
Number Of Ingredients 7
Steps:
- 1. Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain. (Can be made 2 hours ahead. Let stand at room temperature.)
- 2. Melt butter in heavy large skillet over medium-high heat. Add potatoes, 4 tablespoons parsley, lemon peel, lemon juice, salt, and pepper. Cook until potatoes are heated through and beginning to brown, tossing often, about 5 minutes.
- 3. Transfer to bowl. Sprinkle with 2 tablespoons parsley and serve.
LEMON-BUTTER NEW POTATOES
With an abundance of potatoes in our garden each summer, I often make this easy recipe. We love the combination of parsley and spices, and the lemony butter sauce. They make a great accompaniment to grilled fish. -Sandra McKenzie, Braham, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Peel a strip from around each potato. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or just until tender., Meanwhile, in small saucepan, melt butter. Stir in the lemon juice, salt, lemon zest, pepper and nutmeg. Drain potatoes and place in a serving bowl. Pour butter mixture over potatoes; toss gently to coat. Sprinkle with parsley.
Nutrition Facts : Calories 238 calories, Fat 15g fat (10g saturated fat), Cholesterol 40mg cholesterol, Sodium 707mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein.
LEMON PARSLEY POTATOES
Seasoned with lemon and butter, these pretty potatoes are a perfect complement to Mom's pork loin. She often made the potatoes on Saturday, then heated them in the oven on Sunday while the pork was roasting. -Mari Anne Warren Milton, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- With a vegetable peeler, remove a strip of peel around the middle of each potato. 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. , Meanwhile, in a small saucepan, melt the butter; stir in parsley and lemon juice. Pour over potatoes; toss to coat.
Nutrition Facts : Calories 224 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 127mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein.
SAUTEED BABY POTATOES WITH LEMON BUTTER AND PARSLEY
To save some time the potatoes can be boiled up to 2 hours in advance and let stand at room temperature --- I usually peel just a strip of potato skin (about 1/2-inch depending on the size of the potato) down the middle leaving peel on both sides, it makes a nice presentation if you are serving them to dinner guests, if new baby potatoes are not in season just purchase the smallest potatoes that you can find for this :)
Provided by Kittencalrecipezazz
Categories Potato
Time 26m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cook the potatoes whole in a large pot of boiling salted water until tender (about 20 minutes, don't overcook them, only JUST until fork-tender) drain and cool slightly (this can be done up to 2 hours in advance and kept at room temperature).
- In a large heavy skillet over medium heat, melt the butter; add in cooked potatoes with about 1/4 cup fresh chopped parsley, lemon peel, lemon juice, salt and pepper, cook until potatoes are beginning to brown tossing them often (about 5-6 minutes).
- Transfer to a large serving bowl.
- Sprinkle with about 2-3 tablespoons more of fresh parsley.
BABY POTATOES WITH PARSLEY AND LEMON BUTTER
Categories Citrus Herb Potato Side Winter Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain. (Can be made 2 hours ahead. Let stand at room temperature.)
- Melt butter in heavy large skillet over medium-high heat. Add potatoes, 4 tablespoons parsley, lemon peel, lemon juice, salt, and pepper. Cook until potatoes are heated through and beginning to brown, tossing often, about 5 minutes. Transfer to bowl. Sprinkle with 2 tablespoons parsley and serve.
LEMON PARSLEY POTATOES
Make and share this Lemon Parsley Potatoes recipe from Food.com.
Provided by Miraklegirl
Categories Lemon
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Using a vegetable peeler, cut a strip of peel from around middle of each potato Place potatoes in a large pot.
- Add cold water to cover and 1 teaspoon salt.
- Bring to a simmer over medium heat; cook potatoes until tender when pierced with a knife, about 15 minutes.
- Drain in a colander, then return the potatoes to the pot.
- Add butter, parsley, lemon zest, garlic, pepper and remaining salt to the potatoes.
- Toss gently until they are coated with the parsley mixture.
- Serve immediately.
Nutrition Facts : Calories 229, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 929.5, Carbohydrate 40.4, Fiber 5.2, Sugar 1.9, Protein 4.9
HOMEMADE PUREED SWEET POTATO BABY FOOD
A quick and easy method for providing baby food for your little one without any added preservatives, sugar, or salt. Can store cooked puree for 3 days in refrigerator or 3 months in freezer.
Provided by tcasa
Categories Everyday Cooking
Time 40m
Yield 10
Number Of Ingredients 2
Steps:
- Fill a small saucepan with water; add sweet potatoes. Bring water to a boil and cook sweet potatoes until tender enough to break apart with a fork, 25 to 30 minutes.
- Transfer sweet potatoes to a food processor or an immersion blender cup, reserving the cooking water. Blend sweet potatoes until smooth. Add 1/2 to 3/4 cup cooking water and blend until desired consistency is reached.
Nutrition Facts : Calories 48.8 calories, Carbohydrate 11.4 g, Fiber 1.7 g, Protein 0.9 g, Sodium 32.7 mg, Sugar 2.4 g
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