Best Stove Top Baby Red Potatoes With Basil Shallots And Garlic Recipes

CRISP SAUTéED RED POTATOES RECIPE

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.

GARLIC SKILLET RED POTATOES

Steps:

• In a large skillet, heat oil over medium-high heat.
• Stir in potatoes.
• Cover skillet; cook, stirring, until potatoes are almost tender, about 12-15 minutes.
• Uncover, reduce heat to low.
• Stir in garlic, salt and pepper.
• Cook, stirring, until potatoes are tender, about 2 minutes.
• Sprinkle parsley and add salt to taste if desired.

STOVE TOP BABY RED POTATOES WITH BASIL, SHALLOTS AND GARLIC

Steps:

• Pierce potatoes in several places with fork.
• Melt butter in heavy large skillet over medium heat.
• Add potatoes and season with salt and pepper.
• Cover and cook until potatoes are almost tender, shaking skillet occasionally, about 25 minutes.
• Add 2 tablespoons basil, shallots and garlic.
• Reduce heat to medium-low; cover and cook until potatoes are golden brown and very tender, shaking skillet occasionally, about 10 minutes longer.
• Season with additional salt and pepper.
• Transfer to bowl.
• Sprinkle with remaining 2 tablespoons basil.

STOVE-TOP POTATOES

Steps:

• Place the potatoes in a skillet filled with water to cover. Add the oil and garlic, bring to a boil, and cook at a rolling boil until the water has evaporated, about 15 to 20 minutes. Cook the potatoes 2 to 3 minutes more, until the skins are seared and golden, stirring the potatoes with a wooden spoon once or twice.
• Divide among 4 plates and serve, sprinkled with parsley.

ZIP AND STEAM RED POTATOES WITH BUTTER AND GARLIC

Steps:

• Thoroughly mix in butter with the rest of the ingredients.
• Seal bag and shake gently to further combine ingredients and distribute butter evenly.
• Pat ingredients into single layer, place bag in microwave.
• Microwave on full power for 7 minutes or until potatoes are tender.
• Allow bag to stand for 1 minute before handling.
• Shake bag to distribute butter and seasonings.
• Carefully open bag and remove contents.
• Garnish with 1 tablespoon coarsely chopped parsley if desired. Salt and pepper to taste.

BABY POTATOES AND GREEN BEANS (MEATLESS)

Steps:

• Cook the unpeeled potatoes and green beans separately in salted water 'til slightly fork-tender. I use the microwave. Or you can steam them. The green beans cook faster than the potatoes will.
• Drain well and let set in the cooking pan with a lid on for about 4 minutes.
• Pour the potatoes and beans into a large bowl.
• To the potatoes, add the butter and sea salt and gently toss together.
• Pile into a serving bowl and serve.
• OPTION: Sprinkle with grated Parmasan cheese or crispy, crumbled bacon.

BABY RED POTATOES WITH GARLIC AND PARSLEY

Steps:

• Preheat oven to 375 degrees.
• Grease a 2 quart casserole dish (I use garlic flavour Pam).
• Scrub potatoes, chop into halves or quarters, depending on size of potato; place in casserole dish.
• Cut butter into pats; place randomly around top of potatoes.
• Sprinkle with parsley.
• Sprinkle with garlic.
• Bake, uncovered, at 375 degrees for about 10 minutes.
• Stir; cover; continue baking at 375 for about an hour, or until the potatoes are tender, stirring a couple more times during baking.

NEW POTATOES WITH BASIL

Steps:

• Pierce potatoes in several places with fork. Melt butter in heavy large skillet over medium heat. Add potatoes and season with salt and pepper. Cover and cook until potatoes are almost tender, shaking skillet occasionally, about 25 minutes. Add 2 tablespoons basil, shallots and garlic. Reduce heat to medium-low; cover and cook until potatoes are golden brown and very tender, shaking skillet occasionally, about 10 minutes longer. Season with additional salt and pepper. Transfer to bowl. Sprinkle with remaining 2 tablespoons basil.

STOVE-TOP "ROASTED" RED POTATOES

Steps:

• Wash the potatoes well, and slice into good bite-sized pieces. Put them into a glass microwave safe bowl, and microwave for 8 minutes.
• Remove from microwave and allow to cool for a few minutes.
• Heat a skillet onto medium heat and add the butter. Sautee the potatoes and add the seasonings to taste. Cook for about 6-8 minutes and the potatoes are softened and browned.
• Try olive oil.

GARLICKY BABY REDS

Steps:

• Preheat oven to 400 degrees.
• Scrub and quarter potatoes.
• Place potatoes in 8x8 inch baking dish.
• In a small bowl, combine melted butter, garlic, salt, paprika, and lemon juice.
• Pour over potatoes and stir to coat.
• Sprinkle Parmesan cheese over potatoes.
• Cover and bake for 30 minutes. Uncover and bake an additional 10 minutes, until golden brown.