Best 8 Baked Potatoes With Herb Butter Recipes

ROASTED HASSELBACK POTATOES WITH HERB BUTTER

Steps:

• 1. Preheat the oven to 400 degrees F (use a convection oven if you have it). Peel the potatoes. Make 1/8-inch repeated crosswise cuts that go almost all the way through each potato. (Set a chopstick or thin wooden spoon crosswise to your knife next to the potato to keep from cutting through the potato.)
• 2. Heat 2 tablespoons butter in an ovenproof skillet over medium-high heat. Turn the potatoes to coat with butter and sprinkle with 1 teaspoon each salt and pepper. Cook the potatoes until they are golden on the bottom, about 3 minutes. Add 1/3 cup water, bring to a low boil, reduce the heat, cover, and transfer to the oven. Bake the potatoes for 45 minutes.
• 3. Meanwhile, mix the herbs with the remaining 2 tablespoons butter. Uncover the potatoes, fan the potatoes slightly to separate the slices, and brush evenly with the herb butter. Sprinkle with the Parmesan. Increase the temperature to 450 degrees F and cook uncovered until golden brown, about 15 minutes.

MIXED ROASTED POTATOES WITH HERB BUTTER

Steps:

• Cut the potatoes into 2-inch cubes. Add them to a large pot, cover them with water and add salt to taste. Bring them to a boil, cook for 10 minutes, drain and cool. The potatoes will only be partially cooked and should be completely dry before you roast them.
• Preheat the oven to 400 degrees F. Toss the potatoes with the canola oil and spread them in one layer on a baking sheet. Roast until crispy and cooked through, about 45 minutes.
• While the potatoes are roasting, make the herb butter: Mix the softened butter with the parsley, thyme and rosemary and add salt and pepper to taste.
• When the potatoes are done, put them into a large bowl, toss with the herb butter and serve immediately.

HERBED NEW POTATOES

Steps:

• Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don't overcook! Toss with the herbs, and serve hot.

BAKED POTATOES WITH HERB BUTTER

Steps:

• Preheat grill to medium.
• With a fork prick the potatoes 4 to 5 times, smear them with a little butter and sprinkle each potato with salt. Wrap in foil. Place the potatoes on the grill and cook for 40 to 45 minutes turning every so often.
• In a mixing bowl add butter, garlic, chives and pepper. Whip together until well incorporated. Take a piece of plastic wrap and lay it on the counter. Place the butter mixture on the plastic wrap and shape into a log or place the bowl in refrigerator covered to firm it back up. When your potatoes are cooked take butter out of the refrigerator, slice open the potatoes and top with herb butter.

MIXED ROASTED POTATOES WITH HERB BUTTER

Steps:

• Cut the potatoes into 2-inch cubes. Add them to a large pot, cover them with cold water, and add salt. Bring them to a boil, cook for 10 minutes, drain and cool for 20 minutes. The potatoes will now be only partly cooked and should be completely dry before you roast them.
• Preheat the oven to 400 degrees F.
• Toss the potatoes with the oil and salt and pepper, to taste, and spread them in one layer on a baking sheet. Roast until crispy and cooked through, about 45 minutes.
• While the potatoes are roasting, make the herb butter: Mix the softened butter with the parsley, sage, rosemary, and thyme and season it with salt and pepper, to taste.
• When the potatoes are done, put them into a large bowl (reserve 1 cup for the Round 2 Recipe) and toss with the herb butter. (Reserve 2 tablespoons butter for the Round 2 Recipe Pork Hash).

POTATO BAKE WITH HERBS

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking dish with 1 teaspoon butter.
• Peel potatoes and cut in half lengthwise. Place in the prepared baking dish. Drizzle with melted butter and season with coarse salt. Sprinkle with chervil and chives. Cover with Gruyere cheese.
• Bake in the preheated oven until cheese is melted and lightly browned, about 30 minutes.

EASILY THE BEST GARLIC HERB ROASTED POTATOES RECIPE BY TASTY

Steps:

• Fill a large pot with water and boil. Add salt, baking soda, and potatoes, and stir.
• Return to a boil, reduce to a simmer, and cook for 10 minutes after returning to a boil. A fork should easily pierce the potato pieces by the end. Drain and let sit one minute while moisture evaporates.
• Combine olive oil, rosemary (or thyme), garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Stir constantly until garlic just begins to turn golden, about 2-3 minutes.
• Immediately strain oil through a fine-mesh strainer over the potatoes. Add salt and pepper to taste, and mix.
• Shake the pot that the potatoes are in so that they slam against all sides of the pot, this will loosen the outer layer of the potatoes to form a mashed layer around each potato piece.
• Preheat oven to 425°F (220°C).
• Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly.
• Transfer to oven and roast, without moving, for 30-35 minutes.
• Using a thin, flexible metal spatula flip potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
• Transfer potatoes to a large bowl and add the garlic-rosemary mixture (optional) and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.
• Enjoy!

HERBED GARLIC POTATOES

Steps:

• 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 well. , In a large skillet, melt butter. Add the parsley, chives, tarragon and garlic; cook and stir over low heat for 1-2 minutes. Add the potatoes, bacon, salt and pepper; toss to coat. Cook until heated through, about 5 minutes.